Sardinian sheep meat hamburgers and arrosticini, produced in compliance with specific standards of breeding and animal welfare, with high quality meat, could open up new economic prospects for the Sardinian agricultural sector.
This is what emerged during the presentation – in the main hall of the Department of Agriculture of the University of Sassari – of the results of Valpesa, an acronym for "Valorizzazione della pecora sarda" (Promotion of Sardinian sheep) .
This is a project promoted by Forma Srl of Macomer in collaboration with the University of Sassari aimed at improving the quality of meat, financed by the regional department of Agriculture.
«The VALPESA project – explained Francesco Forma on the occasion – wanted to verify whether, for sheep at the end of their “career”, destined for slaughter but not suitable for the production of quality meat because they are too lean, it was possible to reach the required standards through a finishing phase in the stable , with a diet studied specifically».
In fact, according to researchers from the Department of Agriculture of the University of Sassari, breeding and welfare conditions can be improved, but this is only possible with sheep that enter the finishing phase in a physical state no lower than certain parameters of the Body Condition Score , an indicator that guarantees a good starting point.
"We also obtained positive results with the administration of vitamin E during the finishing phase - explained Professor Anna Nudda - this intervention affects the pH of the meat, improving its overall quality. Furthermore, vitamin E contributes to the oxidative stability and shelf life of the meat, a fundamental aspect for the production of innovative products such as hamburgers and arrosticini".
"It is important to remember that these are sheep from the dairy production system, raised for milk production and not meat - explained Professor Gianni Battacone of the Department of Agriculture -. Bringing these animals to good performance during the slaughter phase .
