Hair sheep lamb meat ageing a sensory odour and taste analysis

Background: Flavor is defined as being the result of stimulating two senses simultaneously: odour and taste and this usually consists of human evaluation. This sensory parameter is affected by different animal conditions including animal breeds, animal production and in some cases the slaughter process. Objective: The aim of this work was to evaluate the effect of feeding system and ageing times on odour sensory response. Materials: Fiftyfour 10-week-old Dorper X Colombian lambs were used in 2 feeding systems: grazing and semi-feedlot (n=27). Samples were analyzed in 3 ageing conditions (0, 7 and 15 days). Meat samples were cooked in a preheated oven at 170°C until reaching an internal 72°C temperature. These were then cut into 2cm square cubes and evaluated by trained sensory panel. Results Obtained results shown that booth feeding systems do not affect the odour response, but in taste analysis is important to take in account that sensory response shown worst acceptation in semi-feedlot system in special at 15 ageing days. Conclusions: The grazing or semi-feedlot systems did not affect the sensory panel response in odour evaluation, which implies that this parameter does not generate influence in sensory responses, contrary to taste in which case semi-feedlot could influence costumer’s acceptance.

• Autores: Albarracín, William H.; Sánchez, Iván CB.; Restrepo, Luz
• Tipo de recurso: Article of journal
• Fecha de publicación: 2016
• Institución: Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
• Repositorio: Repositorio Institucional UDCA
• Idioma: eng
• OAI Identifier: oai:repository.udca.edu.co:11158/3197
• Acceso en línea: https://www.scopus.com/search/form.uri?display=basic
• Palabra clave: Lamb meat; Sensory acceptance; Odor; Carne de cordero; Olor; Cordero; Envejecimiento; Oveja; Pelo
• Rights: openAccess
• License: Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales