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In Spain, there is growing interest in the conservation of native goat breeds in grazing production systems, and the possibility of conventional farms transitioning to organic. This requires a complete understanding of the repercussions of this transition, including its effect on end product sensory quality. An evaluation was done of the sensory attributes of suckling goat meat from two indigenous Spanish breeds (Payoya and Blanca Andaluza) raised in conventional and organic grazing production systems. Of the 21 suckling kids used, 12 were raised in an organic system (6 Payoya and 6 Blanca Andaluza) and 9 in a conventional system (3 Payoya and 6 Blanca Andaluza). Meat sensory profile was evaluated by an analytical panel. The meat from kids raised in organic systems had less intensity of smell and a softer, more tender and juicier texture than meat from the conventional systems. Meat from Blanca Andaluza kids exhibited lower odor intensity and a softer, more tender and juicier texture than the Payoya kid meat. These are promising preliminary results that highlight some of the benefits resulting from the transition from conventional to organic grazing systems for goat production. [ABSTRACT FROM AUTHOR]

From the inquiry in a spanish archive and analysis of a set of five documents, we propose to illustrate the task and the historian and the relationship with their sources. The Archive of Simancas retains the so-called Registro General del Sello, relevant documentary which gathers the cards or provisions that were issued with the guarantee of the royal o court seal, whether in reference to issues of Government, administration, or justice. In achieving our purpose, it gives us a clue about the importance of the supply and consumption of meat in the Crown of Castile during the Middle Ages. [ABSTRACT FROM AUTHOR]