La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560




Meat sheep production in France, Part II

This article is the second of a two part series providing an updated overview of the sector, from breeding and rearing to consumption. These articles were taken from the chapter on "Meat sheep production” in the collective work "Productions Animales de A à Z" to be published by the Editions Lavoisier. In order to focus on meat production, we removed the sections related to reproduction, diseases and treatments included in the original text. The first article is dedicated to the different French sheep production systems and breeds, selection and genetics, together with lamb meat and carcass qualities according to production systems. This second article is dedicated to marketing and slaughtering aspects, together with consumption and market segmentation.

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