Preferences associated with American lamb quality in retail &amp; foodservice markets

Hoffman, T. W.; Belk, K. E.; Woerner, D. R.; Tatum, J. D.; Delmore, R. J.; Peel, R. K.; LeValley, S. B.; Pendell, Dustin L.; Zerby, H. N.; English, Lindsey; Moeller, S. J.; Fluharty, F. L.

doi:10.1016/j.meatsci.2015.08.085

Cited by 11 publications

(7 citation statements)

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“…The American Lamb Resource Center (2013) findings indicated that the American sheep industry should focus on meat product characteristics in order to improve the consumer’s eating experience, with a goal of providing consumers with a consistent and premier lamb product every time. The 2015 National Lamb Quality Audit ( Hoffman et al, 2016 ) identified eating satisfaction as the most important quality attribute for consumers when making a decision to purchase lamb, with eating satisfaction and quality most commonly described as either lamb flavor or taste by respondents. Although few differences in meat quality characteristics, including pH, instrumental color, cook loss, and shear force, were reported due to diet, sheep age, and sex ( Jaborek et al, 2018a ), the influence of these classifications on lamb flavor has been reported to be variable, which can present inconsistent eating experiences for consumers.…”

Section: Introductionmentioning

confidence: 99%

“…Although few differences in meat quality characteristics, including pH, instrumental color, cook loss, and shear force, were reported due to diet, sheep age, and sex ( Jaborek et al, 2018a ), the influence of these classifications on lamb flavor has been reported to be variable, which can present inconsistent eating experiences for consumers. Results from the National Lamb Quality Audit ( Hoffman et al, 2016 ) indicated that the “inconsistency of lamb flavor” was a threat to lamb consumption in the United States. Consumer acceptance of and preference for lamb flavor characteristics have been reported to vary across geographical locations ( Prescott et al, 2001 ; Font i Furnols et al, 2006 ), compounding the challenge of identifying and consistently providing an ideal lamb flavor profile.…”

Section: Introductionmentioning

confidence: 99%

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

Jaborek

Zerby

Wick

et al. 2020

Translational Animal Science

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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.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Jaborek

Zerby

Wick

et al. 2020

Translational Animal Science

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“…The estimated per capita retail disappearance of lamb and mutton in the United States declined 47% from 1977 (0.68 kg) to 2017 (0.36 kg; USDA ERS, 2018a). Still, recent reports in the United States and abroad have indicated that flavor is an important factor in lamb consumer acceptance (Pleasants et al, 2005;Pethick et al, 2006;Hoffman et al, 2016). Since sheep are most reproductively active in the fall, the vast majority (>85%) of U.S. lambs are born from January to May (USDA APHIS, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effects of feeding juniper as a roughage on feedlot performance, carcass measurements, meat sensory attributes, and volatile aroma compounds of yearling Rambouillet wethers1,2

Kerth

Wall

Miller

et al. 2019

Journal of Animal Science

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The majority of U.S. lambs are born during late winter or early spring, which can create downstream variability in carcass quality if commercial lamb harvest is to be relatively constant throughout the year. Flavor is an important quality determining characteristic of sheep meat and is influenced, in part, by animal age at harvest. However, management practices to mitigate the risk of objectionable flavors in meat from old crop lambs or yearlings are not well known. Yearling (16.8 ± 0.14 mo) Rambouillet wethers were assigned to 1 of 3 treatment groups, which consisted of feeding a 20% ground sorghum-sudangrass hay diet for 40 d (JUN0; n = 10), a 20% ground juniper diet for 40 d (JUN40; n = 10), or a 20% ground hay diet for 20 d followed by a 20% ground juniper diet for 20 d (JUN20; n = 10). Wethers were harvested on day 41 and a whole bone-in loin and a boneless inside leg roast were fabricated from one side each of carcass. After grilling (loin chop) or convection air roasting (leg roast), trained sensory panel evaluation and measurement of aroma volatiles by gas chromatography/mass spectrometry were performed. Treatment diet did not affect (P ≥ 0.17) wether feedlot performance, dressing percentage, or loin eye area. However, wethers fed JUN0 tended (P = 0.06) to have greater back fat depth than wethers fed JUN20 or JUN40. No trained sensory panel trait of loin chop samples was affected (P > 0.10) by treatment. Leg roasts from JUN0 and JUN20 wethers had greater (P = 0.01) lamb identification sensory score than JUN40. Benzaldehyde, 1-heptanol, and 1-octanol concentrations were greater (P < 0.05) and decanal and nonenal concentrations were less (P < 0.05) in loin chops from JUN0 compared with JUN40 wethers. Additionally, the terpenes cedr-8-ene, gamma muurolene, and widdrene tended to be greater (P < 0.07) in loin chops from JUN20 and JUN40 than JUN0 wethers. The 2-pentyl-furan concentrations were greatest (P = 0.03) in leg roasts from JUN40 wethers. Like the loin chops, cedr-8-ene, gamma-muurolene, toluene, and widdrene were greater (P < 0.05) in leg roasts from wethers fed either of the juniper diets compared with JUN0. Yearling wethers can be finished on a feedlot diet containing 20% juniper for up to 40 d prior to harvest with no impact on feedlot performance, carcass characteristics, nor negative impact on sensory attributes or volatile compounds of either grilled loin chops or roasted legs.

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“…Improving meat quality can be done with nutritional (Bain et al, 2016) and genetic approach. Lamb consumption is uncommon in many Asian countries including Indonesia, whose consumers often complain about the unpleasant flavour or odour of the lamb (Schiller et al, 2015;Hoffman et al, 2015). Lamb flavour and odour is influenced by several factors, such as breed (Alberti et al, 2008;Hopkins et al, 2011), slaughter weight and age (Tejeda et al, 2008;Awan et al, 2014), sex (Jayasena et al, 2014), diet (Wood et al, 2008), and chemical compound (Watkins et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Association and Expression of CYP2A6 and KIF12 Genes Related to Lamb Flavour and Odour

Listyarini

Jakaria

Uddin

et al. 2018

Trop. Anim. Sci. J.

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Cytochrome P450, family 2, subfamily A, polypeptide 6 (CYP2A6) and kinesin-like protein KIF12 (KIF12) genes are predicted as candidate genes which play important roles in lamb flavour and odour. The aim of this study was to analyse the genotype polymorphism of CYP2A6 and KIF12 genes, to study association and expression of these genes with lamb flavour and odour. Identification of genes polymorphism and associations of CYP2A6 and KIF12 genes were performed using PCR-RFLP method and GLM analysis. The PCR-RFLP products of CYP2A6 and KIF12 were digested by restriction enzyme BsmAI and BfaI, respectively. The expression of CYP2A6 gene was performed using qRT-PCR. The results showed that the CYP2A6 and KIF12 genes were polymorphics. The CYP2A6 gene found to have two genotypes (TT and GT), whereas the KIF12 gene found to have three genotypes (CC, CT, and TT). The CYP2A6 and KIF12 genes were in Hardy Weinberg Equilibrium (HWE). Association analysis showed that CYP2A6 (g.49170107 G>T) was significantly (P<0.05) associated with 3-methylindole (MI) or skatole, while KIF12 (g.9617965 C>T) was not significantly associated with lamb flavour and odour. The GT genotype exhibited a greater 3-methylindole (MI) or skatole than the TT genotype (P<0.05). The mRNA expression analysis showed that CYP2A6 mRNA expression was higher (P<0.01) in animals with the TT genotype. These results will improve the understanding of the functions of the CYP2A6 in lamb flavour and odour, especially in term of 3-methylindole (MI) or skatole compound within the liver and will shed light on CYP2A6 as a candidate in the selection of sheep with low lamb flavour and odour.

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Preferences associated with American lamb quality in retail & foodservice markets

Cited by 11 publications

References 0 publications

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

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

Effects of feeding juniper as a roughage on feedlot performance, carcass measurements, meat sensory attributes, and volatile aroma compounds of yearling Rambouillet wethers1,2

Association and Expression of CYP2A6 and KIF12 Genes Related to Lamb Flavour and Odour

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