Effect of castration and age at slaughter on sensory perception of lamb meat
Gravador, Rufielyn S.
Diskin, Michael G.
Claffey, Noel A.
Fahey, Alan G.
Brunton, Nigel P
Farmer, Linda J.
Moloney, Aidan P
Monahan, Frank J
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CitationGkarane, V., Allen, P., Gravador, R., Diskin, M., Claffey, N., Fahey, A., Brunton, N., Farmer, L., Moloney, A. and Monahan, F. Effect of castration and age at slaughter on sensory perception of lamb meat. Small Ruminant Research, 2017, 157, 65-74. doi: https://dx.doi.org/10.1016/j.smallrumres.2017.10.011
AbstractThis 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 × gender interactions were observed. The number of samples considered “extreme” in undesirable flavour attributes was higher among rams and T × SB animals. The impact of the sensory differences on consumer acceptability of lamb remains to be established.
FunderDepartment of Agriculture, Food and the Marine; Teagasc Walsh Fellowship Programme
Grant Number11/SF/310; 2013058
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