Packaging methods (vacuum packaging and modified atmosphere packaging) allow for maintaining high-quality meat during a long period of storage (30 d) under refrigeration conditions. An interaction between the storage time, packaging method, and mesophilic aerobic bacteria and coliform counts was observed. Storage time affected the number of aerobic psychrotrophic bacteria, redness, pH, shear force value, and desirability of the meat's aroma and taste.

The lipid analysis of commercial lamb meat, from the two main Moroccan production areas Middle Atlas and highlands of eastern Morocco, was conducted. The fatty acid profiles of the sheep meats analyzed showed polyunsaturated fatty acid richness, balanced polyunsaturated / saturated fatty acid ratios, and desirable fatty acid richness. The present study provides new insights into the nutritional value of intramuscular fat of four Moroccan sheep meats reared in an outdoor production system.

Recently, consumers have been seeking natural and healthy products such as meat rich in polyunsaturated fatty acids, beneficial for health with decreasing the saturated fatty acids. Then, to enhance the meat quality, some nutritional strategies were considered such as using the residues of aromatic and medicinal plants. Then, the use of rosemary residues in lamb feeding increased the polyunsaturated fatty acid, n-6 and n-3 contents and reduced the saturation index in muscles and adipose tissues.

In an experiment the longissimus lumborum and gluteus medius muscles were collected from lambs of two genotypes to analyse physico-chemical traits, fatty acid profile, taurine, carnosine, and L-carnitine. Results showed a greater impact of the lamb’s genotype on physical traits of meat than on its chemical composition and content of bioactive components. Muscle type had an effect on meat colour; collagen content; fatty acid profile; and the amount of taurine, carnosine, and L-carnitine.

The aim of this study was to compare the chemical composition and fatty acid content of the muscle tissues of lambs and adult sheep. The results support the inclusion of dietitian-recommended mutton into the human diet and the promotion of the production of meat from adult animals as a high-value product. The sheep industry could benefit economically, particularly in countries where this meat type has not enjoyed a high standing in consumer preferences.