Variation in the sensory profile of South African Dorper lamb from extensive grazing systems

Descriptive sensory analysis was used to determine the variation in the sensory profiles of extensively produced South African Dorper lamb. The Longissimus thoracis et lumborum and subcutaneous fat of lambs from seven different farms in South Africa were assessed by rating its sensory attributes, determining proximate composition and measuring pH, thaw loss, cooking loss and Warner-Bratzler shear force. Discriminant analysis grouped treatments in terms of sensory and physical characteristics. The Northern Cape farms [except for Hantam Karoo/Calvinia (HK/CAL)] clustered closely with less discrimination and were rated highest (P ≤ 0.05) in lamb-like characteristics, tenderness and juiciness. Mutton-like, sheep wool and herbaceous attributes were prominent for HK/CAL, while Rûens (RU) and Free State (FS) received high ratings for mutton-like, oily and barnyard/kraal attributes. These groupings are likely owing to dietary differences between the regions. The results suggest the possibility of region of origin classification for South African lamb such as Karoo lamb with herbaceous attributes related to a fragrant Karoo plant diet.