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dc.contributor.authorGkarane, Vasiliki
dc.contributor.authorBrunton, Nigel
dc.contributor.authorAllen, Paul
dc.contributor.authorGravador, Rufielyn S.
dc.contributor.authorClaffey, Noel A.
dc.contributor.authorDiskin, Michael G.
dc.contributor.authorFahey, Alan G.
dc.contributor.authorFarmer, Linda J.
dc.contributor.authorMoloney, Aidan P
dc.contributor.authorAlcalde, Maria J.
dc.contributor.authorMurphy, Patrick
dc.contributor.authorMonahan, Frank J
dc.date.accessioned2019-09-03T11:20:20Z
dc.date.available2019-09-03T11:20:20Z
dc.date.issued2018-08-02
dc.identifier.citationGkarane, V., Brunton, N., Allen, P., Gravador, R., Claffey, N., Diskin, M., Fahey, A., Farmer, L., Moloney, A., Alcalde, M., Murphy, P. and Monahan, F. (2019). Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat. Food Research International, 115, 54-64. doi: https://dx.doi.org/10.1016/j.foodres.2018.07.063en_US
dc.identifier.urihttp://hdl.handle.net/11019/1780
dc.descriptionpeer-revieweden_US
dc.description.abstractAnimal production factors can affect the sensory quality of lamb meat. The study investigated the effect of diet composition and duration of consumption on the proximate analysis, volatile profile and sensory quality of lamb meat. Ninety-nine male Texel × Scottish Blackface lambs were raised at pasture for 10 months before being assigned in groups of 11 to one of the following treatments: 100% Silage (S) for 36 (S36), 54 (S54) or 72 (S72) days; 50% Silage - 50% Concentrate (SC) for 36 (SC36), 54 (SC54) or 72 (SC72) days; 100% Concentrate (C) for 36 (C36) or 54 (C54) or 72 (C72) days. A trained sensory panel found Intensity of Lamb Aroma, Dry Aftertaste and Astringent Aftertaste to be higher in meat from lambs on the concentrate diet. Discriminant analysis showed that the volatile profile enabled discrimination of lamb based on dietary treatment but the volatile differences were insufficient to impact highly on sensory quality. Muscle from animals in the S54 group had higher Manure/Faecal Aroma and Woolly Aroma than the SC54 and C54 groups, possibly related to higher levels of indole and skatole. Further research is required to establish if these small differences would influence consumer acceptability.en_US
dc.description.sponsorshipThe financial support of the Irish Department of Agriculture, Food and the Marine (project 11/SF/310) and of the Teagasc Walsh Fellowship Programme (award 2013058) is gratefully acknowledged.
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesFood Research International;Vol. 115
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectAnimal feeden_US
dc.subjectSilageen_US
dc.subjectConcentrateen_US
dc.subjectDiscriminant analysisen_US
dc.subjectPalatabilityen_US
dc.subjectSPME/GC/MSen_US
dc.titleEffect of finishing diet and duration on the sensory quality and volatile profile of lamb meaten_US
dc.typeArticleen_US
dc.embargo.terms2019-08-02en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.foodres.2018.07.063
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorTeagasc Walsh Fellowship Programmeen_US
dc.contributor.sponsorGrantNumber11/SF/310en_US
dc.contributor.sponsorGrantNumber2013058en_US
refterms.dateFOA2019-08-02T00:00:00Z


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