| Title: | Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers |
| Author(s): | Frank D; Watkins P; Ball A; Krishnamurthy R; Piyasiri U; Sewell J; Ortuno J; Stark J; Warner R; |
| Address: | "Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, NSW 2113, Australia. Commonwealth Scientific Industrial Research Organisation (CSIRO) , 671 Sneydes Road, Werribee, VIC 3030, Australia. Meat & Livestock Australia (MLA) , Level 1, 40 Mount Street, North Sydney, NSW 2060, Australia. PGG Wrightson Seeds (Australia) Leigh Creek Research Station , 4 Blackswamp Road, Leigh Creek, VIC 3052, Australia. Commonwealth Scientific Industrial Research Organisation (CSIRO) , 39 Kessels Road, Coopers Plains, QLD 4108, Australia. Faculty of Veterinary and Agricultural Science, The University of Melbourne , Royal Parade, Parkville, VIC 3010, Australia" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Use of forage brassicas (Brassica napus) and lucerne (alfalfa; Medicago sativa) as ruminant feeds has been linked to unacceptable flavors in sheepmeat. Lambs from low and high intramuscular fat sires were allocated to one of four finishing feeds-perennial ryegrass (Lolium perenne), lucerne, and two brassica forages-for a 6 week period. Grilled loins (Longissimus thoracis et lumborum) were subjected to chemical and sensory analysis by a trained panel and also evaluated by non-Chinese and Chinese background Australian consumers. Consumer liking was similar for both groups, and liking was highest for the brassica- and lucerne-finished lamb, especially from high intramuscular fat sires. No evidence of a distinctive lucerne- or brassica-induced flavor taint was measured by the trained panel or gas chromatography-mass spectrometry-olfactometry. The diets influenced the composition of lipids and branched-chain fatty acids in the subcutaneous fat, and the concentration of total branched-chain fatty acids was positively correlated with flavor and overall liking. Significantly higher levels of key aroma volatiles were measured in the higher fat samples" |
| Keywords: | "*Animal Feed Animals Asian People Australia *Brassica Cooking Cross-Cultural Comparison Female Gas Chromatography-Mass Spectrometry Humans Male *Medicago sativa Odorants/analysis *Poaceae Red Meat/*analysis Sheep, Domestic Taste Volatile Organic Compounds;" |
| Notes: | "MedlineFrank, Damian Watkins, Peter Ball, Alex Krishnamurthy, Raju Piyasiri, Udayasika Sewell, James Ortuno, Jordi Stark, Janet Warner, Robyn eng 2016/08/16 J Agric Food Chem. 2016 Sep 14; 64(36):6856-68. doi: 10.1021/acs.jafc.6b02018. Epub 2016 Sep 6" |
