Effect of a Protected Lipid Supplement on Flavor Properties of Sheep Meats

Meat samples were taken from yearling sheep which had been dosed with sporidesmin, 5 weeks before slaughter, to induce facial eczema liver damage. Animals with severe liver damage but with carcasses passing inspection as fit for human consumption were chosen for the main trial. Taste panel tests showed that the meat from the facial eczema hoggets scored significantly lower for overall preference, flavour. and tenderness than the meat from control animals with undamaged livers. These results suggest that facial eczema might be one of the causes of adverse comments on the flavour of a small proportion of carcasses of New Zealand sheep.

Section: Introductionmentioning

confidence: 99%

Facial eczema and the palatability of meat from yearling sheep

Kirton

Woods

Smith

1976

“…That diet can affect fatty acid composition has been well demonstrated. Turkeys incorporate linolenic acid if this is rich in the diet (Crawford et al 1975), and unsaturated fats can be preferentially incorporated into ruminants by feeding grain treated with formaldehyde (Ford et al 1975(Ford et al , 1976. This allows feed to pass through the biochemically active rumen largely unchanged to allow the fats to be absorbed in the intestinal tract.…”

Section: Discussionmentioning

confidence: 99%

“…Linolenate gives rise to fishy rancidity products (Crawford et al 1975) in contrast to linoleate which gives rise to products with a chicken or porky flavour (Ford et al 1975;Patton et al 1959). By raising linoleate levels through diet, the fishy rancidity should be reduced.…”

Section: Discussionmentioning

confidence: 99%

Palatability of beef from cattle fed maize silage and pasture

Moore¹,

Harbord²

1977

The eating quality of freshly frozen beef from steers finished on either pasture or maize silage was the same. After frozen storage for 40 weeks, scores for lean and fat flavour and general acceptability of maize silage-fed beef were higher than those of pasture-fed beef; a fish-like rancidity developed in pasture-fed beef, in contrast to a distinctive pork-like flavour in maize silage-fed beef. Diet probably altered the fatty acid composition of the meat, and thus caused development of different flavours with onset of rancidity.

“…The Australian workers employed both inexperienced (Park et al 1972) and trained (Park et al 1975) panel members. The earlier New Zealand workers used a trained panel.…”

Section: Discussionmentioning

confidence: 99%

“…The flavour of sheep meats may be affected by the diet of the animal, particularly in the period 6-8 weeks before slaughter (Cramer et al 1967;Czochanska et al 1970;Shorland et al 1970;Nicol & Jagusch 1971;Park et al 1972Park et al , 1975aPark et al , 1975bFord et al 1975;Sink & Caporaso 1977). In the course of an investigation into the modification of the characteristic flavours of sheep meats, it was observed that meat from sheep fed lucerne (Medicago sativa) had less marked off-flavours than meat from animals fed perennial ryegrass (Lotium perenne).…”

Section: Introductionmentioning

confidence: 99%

A comparison of the effects of grass and legume pasture on sheep meat flavour

Nixon¹

1981

The effect on meat flavour of grazing sheep on pastures of grass (Lolium perenne) and five different legumes (Trifolium repens, T. pratense var. Hamua, var. Pawera, Lotus pedunculatus, Medicago sativa) was investigated by taste panel. In contrast to earlier results, it was found that animals grazed on grass pasture may produce meat having less acceptable flavour than meat from animals grazed on legume pasture.