Boyazoglu J, Morand-Fehr P
Department of Animal Sciences, Faculty of Agriculture, Aristotle University, Thessaloniki, Greece
Small Rumin Res. 2001 Apr;40(1):1-11. doi: 10.1016/s0921-4488(00)00203-0.
Sheep and goat edible products (mainly meat and dairy products) have interesting characteristics in their levels of flavour, taste, aromas and leanness as well as the specific composition of fats, proteins, amino and fatty acids. Their quality is very much linked to historical and cultural uniqueness right through the production, marketing and consumption chains. This refers, at least in the Mediterranean region, to farming systems with dominant extensive grazing situations, specific technologies and conditions for slaughtering as well as for the transformation processes of cheese-making and its maturing; they are also characterised by traditional nutritional habits of the consumers. While the organoleptic properties of the dairy products are very important, the sanitary aspects become more and more influential and tend to modify the accepted definitions of these products and their quality (e.g. non-pasteurised milk, production chains, hygiene, transformation methodologies, etc.). Today there are major research efforts to ameliorate the production aspects but also the quality of the products; better cheese yield with the work undertaken on alpha-s1-casein, flavour and taste of cheeses is improved by the work on lipolysis and the study of the molecules responsible for the taste of the cheeses, studies on the fattening level of animals including genetic variability, and a better understanding of the fat distribution on carcasses. The future evolution of these products is difficult to foresee. Will quality be the criterion which will give the market direction in the developed countries (standardised products and top quality special products)? In the developing regions will we be able to maintain the actual production which is well adapted to the local demand or will this not be handicapped by the fragility and marginalisation of the existing livestock farming systems and untenable rises in costs?
绵羊和山羊的可食用产品（主要是肉类和奶制品）在风味、口感、香气、瘦肉率以及脂肪、蛋白质、氨基酸和脂肪酸的具体成分方面具有有趣的特性。其品质在整个生产、营销和消费链中与历史和文化独特性紧密相连。至少在地中海地区，这涉及到以广泛放牧为主的养殖系统、特定的屠宰技术和条件以及奶酪制作及其成熟的加工过程；它们还具有消费者的传统营养习惯特征。虽然奶制品的感官特性非常重要，但卫生方面的影响越来越大，并且倾向于改变这些产品及其质量的公认定义（例如未巴氏杀菌的牛奶、生产链、卫生、加工方法等）。如今，人们在改善生产方面以及产品质量方面进行了大量研究工作；通过对α-s1-酪蛋白的研究提高了奶酪产量，通过对脂肪分解以及负责奶酪风味的分子的研究改善了奶酪的风味和口感，对动物育肥水平包括遗传变异性进行了研究，并且对胴体上的脂肪分布有了更好的理解。这些产品的未来发展难以预测。在发达国家，质量会成为引领市场方向的标准吗（标准化产品和顶级优质特色产品）？在发展中地区，我们能够维持目前适应当地需求的生产吗？还是现有的畜牧养殖系统的脆弱性和边缘化以及成本的不合理上涨会对此造成阻碍？
