Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8504379 | Small Ruminant Research | 2017 | 10 Pages |
Abstract
This study assessed the effect of castration and slaughter age (196-385 days old) on sensory quality of lamb meat from two sheep breeds (Scottish Blackface, SB; Texel x Scottish Blackface, TxSB). Results obtained using a trained sensory panel showed small but statistically significant differences due to castration, with rams having higher scores for Intensity of Lamb Aroma, Animal Smell/Farm Smell, Woolly Aroma, Rancid Aroma, Manure/Faecal Aroma, Sweaty Aroma and Off-flavours. SB lamb had higher scores for Intensity of Lamb Aroma, Lamb Flavour, Lamb Aftertaste, Tenderness and Juiciness. Age effects on sensory attributes were not linear and significant age Ã gender interactions were observed. The number of samples considered “extreme” in undesirable flavour attributes was higher among rams and T Ã SB animals. The impact of the sensory differences on consumer acceptability of lamb remains to be established.
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Authors
Vasiliki Gkarane, Paul Allen, Rufielyn S. Gravador, Michael G. Diskin, Noel A. Claffey, Alan G. Fahey, Nigel P. Brunton, Linda J. Farmer, Aidan P. Moloney, Frank J. Monahan,