Effect of energy source and level, animal age, and sex on the flavor profile of sheep meat12

Abstract

The effects of dietary energy source, energy level, sheep age, and sheep sex on flavor and off-flavor intensity were evaluated. Consumer panelists, with previous lamb-eating experience, assessed lamb flavor and off-flavor intensity on a 100-point, end-anchored scale (0 = very mild to 100 = very intense), with off-flavor being defined as anything different than lamb flavor. Lamb longissimus thoracis (LT) and whole, boneless ground shoulder (GS) formed into patties were evaluated. Trial 1 was a randomized complete block design with a 3 × 2 factorial arrangement of treatments. Sheep age (ewe lambs, yearling ewes, and mature ewes; n = 16/age) and ad libitum access to diets [alfalfa pellets (AP) or whole-shelled corn (WSC100)] were treatments. The LT from mature ewes had a greater (P ≤ 0.02) off-flavor intensity when compared with yearling ewes and ewe lambs. Ground shoulder from sheep raised on AP had a greater lamb flavor (P ≤ 0.04) and off-flavor (P ≤ 0.04) intensity than GS from sheep consuming WSC100. Trial 2 was a randomized complete block design with a 3 × 2 × 2 factorial arrangement of treatments. Three dietary treatments [AP, WSC100, and restricted intake of whole-shelled corn to 85% of ad libitum (WSC85)], lamb sex (ewes and wethers; n = 48/sex), and lamb age [short fed, 177 ± 16.6 d of age and 93 ± 20.5 d on feed (DOF); long fed, 294 ± 7.0 d of age and 219 ± 3.8 DOF]. Flavor intensity of the LT was greater (P ≤ 0.05) from lambs offered AP when compared with lambs offered WSC85, whereas lamb flavor of the LT from lambs fed WSC100 was intermediate and not different from the lamb flavor of the LT of lambs fed AP or WSC85. The LT of long-fed lambs had a greater (P ≤ 0.01) lamb flavor and off-flavor intensity when compared with short-fed lambs. Lambs offered AP resulted in a GS with greater lamb flavor intensity (P ≤ 0.01) when compared with lambs offered WSC85 and WSC100, with no diet influence on GS off-flavor intensity. Long-fed lambs produced GS with a greater lamb flavor (P ≤ 0.01) and off-flavor (P ≤ 0.01) intensity when compared with GS from short-fed lambs. Results from the two trials indicate lamb flavor and off-flavor intensity were greater from sheep offered a high-forage (AP) diet when compared with a high-concentrate (WSC) diet. Lamb flavor intensity increased as age of the sheep at harvest increased, suggesting dietary management and associated age-related effects at harvest will influence consumer perception of lamb flavor.

The effects of age, sex, and hot carcass weight on cooked lamb flavor and off-flavor in four muscle cuts

“…In agreement with the present study, Jeremiah et al (1998) reported that generally lamb flavor intensity of boneless shoulder roasts increased with advancing age (3 to 15 mo) and harvest weight (31.8 to 76.8 kg) of sheep. Additionally, Jaborek et al (2020) reported a numerically greater lamb flavor and off-flavor intensity with increasing age between lambs, yearlings, and mature ewes, and a greater lamb flavor and off-flavor intensity for older, heavy weight, long-fed lambs compared with younger, typical market weight lambs. Using subcutaneous fat samples from sheep in the study conducted by Jaborek et al (2020) , Castada et al (2017) reported that a greater concentration of 3-methylindole (skatole), 4-methyloctanoic acid, 4-methylnonanoic acid, and 4-ethyloctanoic acid corresponded with a greater lamb flavor intensity rating.…”

“…Additionally, Jaborek et al (2020) reported a numerically greater lamb flavor and off-flavor intensity with increasing age between lambs, yearlings, and mature ewes, and a greater lamb flavor and off-flavor intensity for older, heavy weight, long-fed lambs compared with younger, typical market weight lambs. Using subcutaneous fat samples from sheep in the study conducted by Jaborek et al (2020) , Castada et al (2017) reported that a greater concentration of 3-methylindole (skatole), 4-methyloctanoic acid, 4-methylnonanoic acid, and 4-ethyloctanoic acid corresponded with a greater lamb flavor intensity rating. The concentration of branched-chain fatty acids, 4-methyloctanoic acid, 4-methylnonanoic acid, and 4-ethyloctanoic acid, which are responsible for the species-specific flavor of sheep meat, also increase with advancing animal age ( Watkins et al, 2010 ) and may be the reason for the findings in the present study.…”

Desempeño productivo, características de la canal y de la carne de ganado ovino: implicaciones

“…Referente al sabor de la carne de ovino, en la bibliografía especializada se ha establecido el término "pastoral flavour", que se traduce como "sabor a pasto", para definir un sabor característico que, a veces, se presenta en la carne de rumiantes de edad avanzada criados en pastoreo o con alto contenido en forraje en la dieta (Schreurs et al, 2008). En este sentido, Jaborek et al (2020) mencionaron que el contenido de ácidos grasos de cadena ramificada, de entre 8 y 10 carbonos, está directamente relacionado con el olor fuerte a ovino, el cual se incrementa conforme avanza la edad de los animales.…”

Valuation of Goat and Sheep By-Products: Challenges and Opportunities for Their Use

“…Current studies have shown that “mutton flavor” comes particularly from subcutaneous adipose tissue, and that 4-Methyl-8:0, 4-Ethyl-8:0, and 4-Methyl-9:0 are the three main branched-chain fatty acids responsible for conferring the species-specific flavor in sheep [ 90 , 91 ]. Based on this, studies on the taste of goats and sheep, have sought to score consumers’ taste intensity preferences [ 92 ].…”

“…Further research revealed that in male goats, the 4-Et 8:0 fatty acid was specifically associated with goat aroma [ 93 ], and the same fatty acid was identified in both sheep and goat meat [ 60 ]. Since then, several studies have shown that these fatty acids negatively affect the taste of goat meat [ 60 , 91 , 94 ].…”