Sensory Evaluation of Lamb and Yearling Mutton Flavors

Abstract

Differences in flavor attributable to age of animal and to sex were detected when broth from samples of lamb and yearling mutton meat were served to panel members in triangle tests. No differences were detected in slices of roasted, broiled, or braised meat scored by the panel. Broth from the lean meat of lamb (7 to 8 months) was preferred to that prepared from lean of 15 to 16-month-old yearling mutton carcasses. Differences in flavor intensity of wether and ram meat served as patties in triangle tests were present only in patties containing 20% added fat. Full natural flavor of slices of cooked meat was not associated with either the cover fat thickness of the cut or with the fat content of the muscle.

Flavor of Meat and Meat Products

“…There is some published evidence for sheepmeat that supports this view (paul et al, 1964;Batcher et al, 1969;Misock et al, 1976), but others have reported the reverse (Weller et af., 1962). In all these studies panelists were not questioned specifically on mutton odQur or flavour, although some participants in the studies carried out by Weller et af.…”

Lipid‐soluble components of meat flavors/odors and their biochemical origin

“…The ability to distinguish between lamb and mutton flavors varies among people. In preliminary studies on threshold tests, Batcher et al (31) found 3 out of 14 people tested were able to detect mutton flavor in ground lamb patties containing 15% mutton; 7 were able to detect the flavor in patties containing 15-35% mutton, and the remaining 4 people required more than 35% mutton in the patties before the presence of mutton flavor was detected.…”

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).…”

“…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). Species-related flavors of various meats may be associated with fat (Hornstein and Crowe, 1963), regardless of whether fat-derived compounds may contribute to such flavors, or fat may serve as a storage depot for compounds responsible for the flavors which are released upon heating (Cramer, 1983).…”