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Effect of castration and age at slaughter on sensory perception of lamb meat
Gkarane, Vasiliki; Allen, Paul; Gravador, Rufielyn S.; Diskin, Michael G.; Claffey, Noel A.; Fahey, Alan G.; Brunton, Nigel P; Farmer, Linda J.; Moloney, Aidan P; Monahan, Frank J
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 × 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.
Keyword(s): Ram; Castrate; Flavour; Eating quality; Quantitative descriptive analysis
Publication Date:
2020
Type: Other
Peer-Reviewed: Yes
Language(s): English
Contributor(s): Department of Agriculture, Food and the Marine; Teagasc Walsh Fellowship Programme; 11/SF/310; 2013058
Institution: Teagasc
Publisher(s): Elsevier
First Indexed: 2020-06-24 07:11:29 Last Updated: 2020-06-24 07:11:29