期刊
FOODS
卷 11, 期 9, 页码 -出版社
MDPI
DOI: 10.3390/foods11091312
关键词
light lambs; odour; fatty acids; volatile compounds; autochthonous breed
资金
- Institute of Agricultural and Fishing Research and Training (IRFAP) of the Government of the Balearic Islands
- Research Foundation of the University of Seville [PRJ201502671-0781]
- Spanish National Institute for Agriculture and Food Research and Technology
- European Social Fund [FPI2014-00013]
The aim of this study was to investigate the organoleptic and nutritional properties of meat from suckling and light lambs from local breeds on the Spanish Mediterranean islands. The results showed that there were no differences in meat color or texture, but the highest levels of non-desirable fatty acids were observed in lambs raised using concentrate. Light lambs had higher aldehydes content compared to suckling lambs, and high notes of lactic acid and milk flavor were detected. The study concluded that continued access to mother's milk during rearing influences the sensorial meat traits of these lambs, making it an optimal way of obtaining traditional 'Mediterranean lamb meat'.
Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds. The lambs were kept with their mother at all times under an extensive management system and fed on mother's milk until naturally weaned. In the Mallorquina breed, suckling lambs (n = 20) were slaughtered after weaning and the light lambs were bred using natural pasture (n = 20) or concentrate (n = 20), and the Roja Mallorquina light lambs were fed pasture and concentrate (n = 20). The pH, colour, texture, water-holding capacity, fatty acids, volatile compounds and sensorial attributes of the meat were analyzed. No differences in meat colour or texture were observed. The highest levels of non-desirable fatty acids were observed in lambs raised using concentrate. Light lambs showed a higher aldehydes content than suckling lambs. High notes of lactic acid and milk flavour were detected. Regardless of access to pasture or concentrate, continued access to mother's milk during rearing influences the sensorial meat traits of these lambs, so we consider this type of management an optimal way of obtaining the traditional 'Mediterranean lamb meat'.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据