| Title: | Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds |
| Author(s): | Gkarane V; Brunton NP; Harrison SM; Gravador RS; Allen P; Claffey NA; Diskin MG; Fahey AG; Farmer LJ; Moloney AP; Monahan FJ; |
| Address: | "School of Agriculture and Food Science, Univ. College Dublin, Dublin 4, Ireland. Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland. Teagasc, Animal & Grassland Research and Innovation Centre, Athenry, Co. Galway, Ireland. Agri-Food and Biosciences Inst., Newforge Lane, Belfast, BT9 5PX, United Kingdom. Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Co. Meath, Ireland" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "The aim of this study was to assess the effect of castration and slaughter age on the volatile profile of cooked meat from Scottish Blackface (SB) and Texel x Scottish Blackface (T x SB) lambs. M. longissimus thoracis et lumborum was sampled at slaughter and subjected to volatile analysis by SPME-GC-MS. Rams had higher relative proportions, expressed as relative abundance (RA), in lipid oxidation products while castrates had higher RA in pyrazines and benzenoid compounds. There was no consistent age effect on the RA of volatiles, although rams in November and January had a different volatile profile to castrates. There were higher proportions of free branched-chain fatty acids in muscle from SB compared to T x SB lambs. Overall, the results showed that production factors affected the volatile profile of cooked lamb meat which may explain differences in lamb flavor. PRACTICAL APPLICATION: Lamb meat has a characteristic flavor which, according to the evidence to date, may be influenced by farm production factors like gender or slaughter age. Our results showed variations in the proportions of some flavor compounds in cooked lamb between rams and castrated lambs while an increase in slaughter age did not have a consistent effect on proportions of compounds" |
| Keywords: | Abattoirs Age Factors Animals Breeding Cooking Fatty Acids/chemistry/metabolism Flavoring Agents/chemistry/metabolism Gas Chromatography-Mass Spectrometry Male Meat/*analysis Muscles/*chemistry/metabolism Orchiectomy Pyrazines/analysis/metabolism Sheep/ge; |
| Notes: | "MedlineGkarane, Vasiliki Brunton, Nigel P Harrison, Sabine M Gravador, Rufielyn S Allen, Paul Claffey, Noel A Diskin, Michael G Fahey, Alan G Farmer, Linda J Moloney, Aidan P Monahan, Frank J eng 2013058/Food Institutional Research Measure of the Irish Department of Agriculture, Food and the Marine (project 11/SF/310)/ 2018/09/27 J Food Sci. 2018 Oct; 83(10):2466-2477. doi: 10.1111/1750-3841.14337. Epub 2018 Sep 25" |
