Small ruminant production systems and factors affecting lamb meat quality.

The influence of sheep production systems on the environment of the Mediterranean area and the different productive systems of lamb in Spain are described. Moreover the actual knowledge (90s decade) about factors influencing the quality of lamb meat is reviewed, highlighting the importance of productive and pre-slaughter factors on carcass quality and post-slaughter factors on meat quality. Also the significance of culinary cultural back-ground on the acceptance of sheep meat is discussed.