Journal of Food Processing & Technology

Comparison of certain quality characteristics of lambâ??s meat produced in organic and conventional systems

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Tatjana Kalevska*1, Ljupce Kocoski2, Dragan Damjanovski1, Elena Josevska2 and Aleksandar Saveski1

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

In recent years the production of organic food in the world is undergoing a true expansion, with which the habits of the
consumers are also changing and in growing numbers are deciding to consume products of organic origin, including meat.
The goal of the work is a comparison of certain quality characteristics of lamb’s meat from lambs bred in a certified organic
production, according to regulations equivalent with EU/Reg.834/2007 and of lamb’s meat from lambs bred in a conventional
production system in the traditional way. From the performed analysis a more favourable chemical composition and average
content of fatty acids is determined in lamb’s meat obtained from the organic production system compared to the meat from the
conventional system. The results from the research will affirm and encourage the development of organic production of lamb’s
meat with higher nutritional quality.

Biography :

Tatjana Kalevska is a Doctor of biotechnical science employed at the Faculty of Technology and Technical Science-Veles, University St. Klement Ohridski - Bitola. She
has participated at many conferences, symposia, seminars and projects, with emphasis on the following as most significant: TEMPUS FOODLINKS Improving Academia-
Industry links in food safety and quality (158714-TEMPUS-ES-TEMPUS-JPHES) and project “Training in technology of sheep and goat cheese production” MAАSP, SIDA
with a study period in R.Greece. She is author and co-author of several scientific papers, published in the country and abroad.