Quality, proximate composition, and sensory characteristics of Dorper, domestic commercial crossbred, and Australian sheep meat: a comparative study

Abstract

The objective of this study was to compare the proximate, quality, and sensory attributes of Dorper sheep meat (Dorper), domestic commercial crossbred (DCC) and Australian commercial crossbred (ACC). A total of 60 untrimmed loins from the three sheep sources were purchased (20 sheep loins/source) and processed. The objective color, objective tenderness [Warner-Bratzler Shear Force (WBSF)], and proximate composition of the sheep meat were evaluated. A consumer panel and a trained sensory panel were also conducted to evaluate the sensory attributes. Dorper had greater (P = 0.04) carbohydrate content compared to DCC, but was not (P = 0.86) different from ACC. In addition, Dorper had the greatest WBSF value, followed by DCC, with ACC having the least WBSF out of the three (P < 0.0001). For the consumer panel, Dorper was rated to be less tender than ACC (P = 0.01), but was not different from DCC (P = 0.76). Dorper was also rated with lower flavor acceptability compared to DCC (P = 0.02), but was not different from ACC (P = 0.86). In addition, Dorper had the lowest overall acceptance rating by the consumers (P = 0.01). Trained sensory panel results followed the same trend as the consumer panel results which rated Dorper to be less tender than ACC (P = 0.002), but was not different from DCC (P = 0.10). Dorper was also rated with greater off-flavor intensity compared to DCC (P = 0.009), but was not different from ACC (P = 0.53). Finally, no differences were found for all other attributes evaluated among the sheep sources. The results indicated that consumers did not prefer Dorper over ACC and DCC. However, additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper.

Genetic Polymorphism of Growth Hormone Gene in Dorper Sheep using PCR-RFLP

“…According to Issakowicz et al (2018), this breed is distinguished by excellent productivity, good body shape, and carcass related to meat quality. They have been identified as the second most popular sire breed for meat characteristics in South Africa by national and international producers because they produce meat with greater tenderness and milder flavor than wool sheep breeds Villatoro, (2021) and are typically raised under extensive management (Cloete et al, 2013). Villatoro et al (2021) classified Dorper sheep as an adaptable fast-growing animal that produces heavy meat resulting in appealing cuts for retailers and consumers, and Shackelford et al (2012) stated that they can withstand dehydration and drought.…”

“…They have been identified as the second most popular sire breed for meat characteristics in South Africa by national and international producers because they produce meat with greater tenderness and milder flavor than wool sheep breeds Villatoro, (2021) and are typically raised under extensive management (Cloete et al, 2013). Villatoro et al (2021) classified Dorper sheep as an adaptable fast-growing animal that produces heavy meat resulting in appealing cuts for retailers and consumers, and Shackelford et al (2012) stated that they can withstand dehydration and drought. However, sheep farmers have a strong desire for heavier sheep, which is why the growth performance of sheep needs to be improved to meet customer demand and requirements (Rajni et al, 2014).…”