| Title: | Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat |
| Author(s): | Gkarane V; Brunton NP; Allen P; Gravador RS; Claffey NA; Diskin MG; Fahey AG; Farmer LJ; Moloney AP; Alcalde MJ; Murphy P; Monahan FJ; |
| Address: | "University College Dublin, School of Agriculture and Food Science, Dublin 4, Ireland. Electronic address: vasiliki.gkarane@ucdconnect.ie. University College Dublin, School of Agriculture and Food Science, Dublin 4, Ireland. Electronic address: nigel.brunton@ucd.ie. Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address: paul.allen@teagasc.ie. University College Dublin, School of Agriculture and Food Science, Dublin 4, Ireland. Electronic address: rufielyn.gravador@ucd.ie. Teagasc, Animal & Grassland Research and Innovation Centre, Athenry, Co. Galway, Ireland. Electronic address: noel.claffey@teagasc.ie. Teagasc, Animal & Grassland Research and Innovation Centre, Athenry, Co. Galway, Ireland. Electronic address: michael.diskin@teagasc.ie. University College Dublin, School of Agriculture and Food Science, Dublin 4, Ireland. Electronic address: alan.fahey@ucd.ie. Agri-Food and Biosciences Institute, Newforge Lane, Belfast, BT9 5PX; UK. Electronic address: linda.farmer@afbini.gov.uk. Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Co. Meath, Ireland. Electronic address: aidan.moloney@teagasc.ie. University of Seville, Department of Agroforestry Science, Agricultural Engineering College, Spain. Electronic address: aldea@us.es. University College Dublin, School of Mathematics and Statistics, Dublin 4, Ireland. Electronic address: patrick.murphy@ucd.ie. University College Dublin, School of Agriculture and Food Science, Dublin 4, Ireland. Electronic address: frank.monahan@ucd.ie" |
| DOI: | 10.1016/j.foodres.2018.07.063 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Animal 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 x Scottish Blackface lambs were raised at pasture for 10?ª+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" |
| Keywords: | "Animal Feed/*analysis Animals Consumer Behavior Diet/*veterinary Discriminant Analysis Food Quality Humans Male Red Meat/*analysis Sheep, Domestic Silage/analysis Skatole/analysis Taste Volatile Organic Compounds/*analysis Animal feed Concentrate Palatabi;" |
| Notes: | "MedlineGkarane, Vasiliki Brunton, Nigel P Allen, Paul Gravador, Rufielyn S Claffey, Noel A Diskin, Michael G Fahey, Alan G Farmer, Linda J Moloney, Aidan P Alcalde, Maria J Murphy, Patrick Monahan, Frank J eng Research Support, Non-U.S. Gov't Canada 2019/01/03 Food Res Int. 2019 Jan; 115:54-64. doi: 10.1016/j.foodres.2018.07.063. Epub 2018 Aug 2" |
