Journal
FOODS
Volume 11, Issue 15, Pages -Publisher
MDPI
DOI: 10.3390/foods11152350
Keywords
rearing system; slaughter age; fatty acids; overall liking; flavor liking; liking of tenderness
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Funding
- AgResearch Strategic Science Investment Funds [SSIFA27235, SSIF-A25765]
- Primary Growth Partnership Horizon 3 program [A27244]
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This study evaluated the effects of rearing system and slaughter age on consumer liking and lipid content and composition of East-Friesian-cross dairy lamb Longissimus lumborum muscle. The results showed that slaughter age had a major impact on consumer liking, while the rearing system had a minor impact. Consumers generally preferred meat from 3-week-old lambs, but based on overall liking scores, some consumers preferred meat from 3-month-old lambs, especially due to its stronger flavor.
The effects of the rearing system (artificially vs. naturally milk-fed) and the slaughter age (3-weeks milk-fed vs. 3-months pasture-fed) on consumer liking of East-Friesian-cross dairy lamb Longissimus lumborum muscle and its association with lipid content and composition were evaluated. The artificially reared lambs were removed from their dams at 2-3 days of age and reared with cow milk. Intramuscular fat content (2.8%) was similar between treatments. Only 3 of the 25 fatty acids evaluated were influenced by the rearing system and 15 by the slaughter age. The rearing system had a minor impact (p < 0.10), but the slaughter age had a major (p < 0.01) impact on consumer liking. All consumers preferred on average meat from 3-weeks-old lambs. However, based on overall liking scores, Cluster-1 (60% of consumers) preferred meat from 3-weeks-old lambs driven by all sensory attributes but mostly tenderness, whereas Cluster-2 preferred meat from 3-months-old lambs driven by flavor only, indicating a preference for stronger flavor from older lambs finished on pasture. Meat fatty acid profile and consumer liking were not influenced by the rearing system but by lamb slaughter age, showing a niche product opportunity for the 3-weeks milk-fed lambs.
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