Sheepmeat odour and flavour

Young, O.A.; Reid, D. H.; Smith, Mark; Braggins, Terry J.

doi:10.1007/978-1-4615-2177-8_5

Cited by 25 publications

(24 citation statements)

References 70 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As summarized by Young and Braggins (1998), it seems probable that other substances, such as phenols and sulfurcontaining compounds, could play a role besides BCFA for the lamb or sheep-like odour and flavour. According to Resconi et al (2010), lamb flavour in grilled loins is related to the concentration of heptan-2-one and oct-1-en-3-one.…”

Section: Discussionmentioning

confidence: 99%

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

et al. 2015

View full text Add to dashboard Cite

Abstract.Intense sheep odour and flavour in lamb is often associated with lower consumer acceptance. Branched-chain fatty acids (BCFAs) are suggested as possible reasons. Therefore, muscle and subcutaneous adipose tissue samples of 98 lamb chops were analysed for three BCFAs (4-methyloctanoic, 4-ethyloctanoic and 4-methylnonanoic fatty acid). Samples were derived from a previous study, in which lambs were raised and fattened under intensive conditions and tested for sensory quality. BCFA contents of fat extracts from muscle tissue were very low and quantification was not possible. In subcutaneous adipose tissue different concentrations of BCFA and differences between crosses were detected. The sex of lambs had a significant influence. The BCFA correlations were significant, while correlations between BCFA of adipose tissue and sensory traits were not significant. Therefore, it seems likely that BCFA concentrations were too low and/or other substances are involved in causing the lamb flavour detected through sensory analysis.

show abstract

Section: Discussionmentioning

confidence: 99%

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

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Between the compounds responsible for the typical sheepmeat flavour without doubt the methyl-branched-chain fatty acids (BCFA), and particularly 4-methyloctanoic and 4-methylnonanoic acids [47,71] are very important. These compounds have been considered responsible for undesirable flavour of cooked mutton [63,64].…”

Section: Branched Chain Fatty Acidsmentioning

confidence: 99%

Effects of grass feeding systems on ruminant meat colour and flavour. A review

2001

View full text Add to dashboard Cite

-Grass feeding has been reported to affect several meat quality characteristics, in particular colour and flavour. In this paper we have reviewed some differences in meat colour and flavour between ruminants fed concentrates and animals allowed to graze pasture. The possible factors influencing the differences have been also examined. We have examined a total of 35 experiments which report the effect of pasture vs concentrate finishing systems on beef meat colour. Meat from cattle raised on pasture is reported to be darker than meat from animals raised on concentrates if measured by objective (P < 0.001) as well as subjective (P < 0.05) methods. Several factors, not a specific one are responsible for this difference, variations in ultimate-pH and in intramuscular fat content between animals finished at pasture and those finished on concentrates, seem to play a major role. Diet also affects meat flavour in both sheep and cattle but the components involved seem to be different. In sheep pastoral flavour is mostly determined by the branched-chain fatty acids and 3-methylindole (skatole). An important role seems to be played also by some products of oxidation of linolenic acid and its derivates. In cattle the role of skatole seems to be less important than sheep because of the lack of the branched-chain fatty acids. The pastoral flavour seems to be mostly determined by products of oxidation of linolenic acid and its derivates which derives substantially from grass.

show abstract

“…Sheep diet undoubtedly influences the odour and flavour of sheepmeat, but it is doubtful if any conventional diet-where the sheep's rumen is normally activewill fundamentally alter sheepmeat's characteristic odour and flavour (Young et al 1994). However, significant change from the traditional ryegrass/ clover diet can affect aspects of odour and flavour as well as growth performance (Purchas et al 1986).…”

Section: Introductionmentioning

confidence: 99%

“…Although consumers purportedly distinguish between lamb flavour and mutton flavour, it is questionable whether there is a qualitative difference between the two (Young et al 1994). In the absence of evidence for a qualitative difference, it is best to assume that sheepmeat flavour is a continuum, affected by animal age, diet, and possibly breed.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quality of meat from lambs grazed on seven pasture species in Hawkes Bay

Young¹,

Cruickshank

Maclean

et al. 1994

New Zealand Journal of Agricultural Research

Self Cite

View full text Add to dashboard Cite

Eating quality attributes of lean meat were examined for lambs from two growth performance trials. The lambs had grazed one of seven pure-sward pastures-ryegrass, tall fescue, cocksfoot, Phalaris, lucerne, chicory, and prairie grass-in Hawkes Bay during late summer in 1992 and 1993. The Phalaris diet caused a 73% incidence of staggers in 1992 and a 52% incidence in 1993. Ryegrass staggers was minimal in 1992 and absent in 1993. Frozen meat (m. longissimus thoracicus et lumborum) from 10 animals in each treatment was cooked to a 75°C endpoint and served to panelists who assessed samples for intensity of grass flavour, sheepmeat flavour, and foreign flavour, and also tenderness and overall acceptability. In 1992, panelists recorded a marked foreign flavour, described as "fishy" or "rancid" in the Phalaris treatment, accompanied by significantly increased tenderness. Overall acceptability was lowest for this treatment, indicating that the foreign flavour dominated perceptions. Panelists' comments were particularly unfavourable for the Phalaris treatment. In 1993, similar results were obtained, but differences between treatments were A93071 Received 14 October 1993; accepted 29 March 1994 less marked. Considered over both years, the cocksfoot treatment was the most favoured in terms of comments, but panel score differences between that treatment and others (except Phalaris) were slight. It was also concluded that the seven pastures had no important effect on sheepmeat flavour as an attribute. Eleven of the 60 meat samples in 1993 had a high ultimate pH (> 6.0). Six of these were raised on Phalaris. It is argued that the foreign flavour in the Phalaris treatment stems from an intrinsic effect on sheep metabolism, through staggers, rather than from pH per se. The high pH condition induced by Phalaris was almost certainly caused by hyperexcitability or other condition of the staggers, and raises the wider question of the nation-wide effect of grass staggers on pH, a major quality determinant of meat.

show abstract

Sheepmeat odour and flavour

Cited by 25 publications

References 70 publications

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

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

Effects of grass feeding systems on ruminant meat colour and flavour. A review

Quality of meat from lambs grazed on seven pasture species in Hawkes Bay

Contact Info

Product

Resources

About

Sheepmeat odour and flavour

Cited by 25 publications

References 70 publications

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

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

Effects of grass feeding systems on ruminant meat colour and flavour. A review

Quality of meat from lambs grazed on seven pasture species in Hawkes Bay

Contact Info

Product

Resources

About

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

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