Identification and Acceptance of Lamb Versus Beef and Pork by Consumers and Experienced Sensory Panelists

Abstract

Lamb, beef, and pork patties containing ≈ 21% fat were pan‐fried to 71C and evaluated by consumers (n=71) and experienced laboratory sensory panelists (n=12) to determine to what extent panelists could correctly identify the species and to document the probable basis of their identification. When six samples (the first three samples representing the first servings of the three species and the next three representing the second servings) were served one at a time, 59%, 49%, and 32% of consumer panelists correctly identified both servings of lamb, beef, and pork, respectively, compared to 67%, 50%, and 33%, respectively, by experienced laboratory panelists. Sensory attribute scores and correlation data on correctly identified samples indicated that flavor intensity of lamb and pork patties did not have positive effects on their overall palatability, whereas flavor intensity of beef patties had positive effects. Lamb patties were rated most intense in flavor and lowest in overall palatability.

Effects of breed of sire on carcass composition and sensory traits of lamb1

“…Experiments have been conducted in many countries to evaluate sheep breeds for growth and carcass traits (e.g., Carter and Kirton, 1975;Croston et al, 1987;Freking and Leymaster, 2004). Comprehensive characterization of breeds also should include sensory traits to provide relevant information for highly competitive markets, as attributes of lamb meat affect whether consumers choose lamb instead of beef, pork, poultry, or fi sh, or perhaps discourage consumption of lamb (Rhee and Yiprin, 1996). Although interest in attributes that affect palatability of lamb is increasing (Johnson et al, 2005), limited research has been directed toward evaluating breed effects on sensory traits of sheep (Clarke et al, 1996;Duckett and Effects of breed of sire on carcass composition and sensory traits of lamb 1…”

Concentration of three branched-chain fatty acids in adipose tissue does not affect meat sensory traits in crossbred and purebred German "Merinolandschaf" lambs

“…Typical sheep odour and flavour is often associated with an unpleasant smell and therefore lower consumer acceptance of sheep products such as lamb (Prescott et al, 2001;Rhee and Ziprin, 1996;Wong et al, 1975). For lamb production, choosing a certain terminal-sire breed would be a rather simple and practicable opportunity to achieve better consumer acceptance if this reduced species-specific odour and flavour.…”

Lipid Classes, Fatty Acids, Flavor and Storage Stability of Washed Sheep Meat

“…Reports have indicated that consumer acceptance of sheep meat was influenced by its species-related flavor (Batcher et al, 1969;Smith and Young, 1991;Rhee and Ziprin, 1996). The sheep meat flavor can be more intense for fine-wool breeds than for coarsewool breeds (Cramer et al, 1970) and more intense for mutton compared to lamb (Batcher et al, 1969;Sink and Caporaso, 1977).…”