Stručni rad
Current state and trends in production of sheep meat in EU and Croatia
Andrijana Kegalj
orcid.org/0000-0001-5173-4731
; Veleučilište „Marko Marulić“ u Kninu, Kralja Petra Krešimira IV br. 30, Knin, Hrvatska;
Marina Krvavica
; Veleučilište „Marko Marulić“ u Kninu, Kralja Petra Krešimira IV br. 30, Knin, Hrvatska;
Krvavica Vrdoljak
; Veleučilište „Marko Marulić“ u Kninu, Kralja Petra Krešimira IV br. 30, Knin, Hrvatska;
Iva Ljubičić
; Veleučilište „Marko Marulić“ u Kninu, Kralja Petra Krešimira IV br. 30, Knin, Hrvatska;
Marijana Dragaš
; Veleučilište „Marko Marulić“ u Kninu, Kralja Petra Krešimira IV br. 30, Knin, Hrvatska;
Sažetak
Production of meat as a segment of sheep production developed at the beginning of the 19th century in intensive agriculture of western Europe and in the eastern part of the USA because of the increase in population and development of industry. In sheep breeding, more than in other branches of livestock-breeding, there are significant differences in production technology within the EU, which brings to local differences in meat characteristics. Production systems may be divided to extensive and intensive ones.Extensive prevails in Mediterranean countries, where small suckling lambs of small body weight are slaughtered. Intensive system is spread in northern European countries where lambs of larger body weight are appreciated. In recent years the production and consumption of sheep meat has been in decline, mostly because of foot root disease, and because of CAP (Common Agriculutral Policy) reform and large import of sheep and sheep meat from New Zealand and Australia. Production and consumption of sheep meat in Croatia have also been in decline mostly because of the Homeland war in which the number of sheep was cut by half. According to statistical data from 2009, the number of sheep from 1991 has still not been reached. As well as in other Mediterranean countries, in Croatia it is also popular to slaughter suckling lambs which are consumed in one peace or chopped in 2-4 pieces. Two best known traditional cured sheep meat are kastradina andstelja, none of which is protected.
Ključne riječi
sheep meat; production; trends
Hrčak ID:
80803
URI
Datum izdavanja:
9.12.2011.
Posjeta: 3.306 *