The effects of antioxidative treatments on mutton flavour/odour intensity and species flavour differentiation

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

doi:10.1016/0309-1740(93)90047-l

Cited by 19 publications

(5 citation statements)

References 19 publications

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“…Our results (with lean samples) are consistent with the fact that nitrite hnctions as an antioxidant by stabilizing meat pigments in the muscle (Gray and Pearson 1994). However, its prooxidant effect in adipose tissue (Reid et al 1993) cannot be explained.…”

Section: Resultssupporting

confidence: 88%

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Lipid Oxidation in Mutton: Species‐related and Warmed‐over Flavors

Cho¹,

Rhee²

1997

Journal of Food Lipids

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Effects of lipid oxidation in cooked mutton on species‐related flavor and warmed‐over flavor (WOF) intensities were studied using various additive treatments and post‐cooking storage (versus no additive/no storage) as means to produce samples of varied lipid oxidation. Ground mutton was treated with 200 ppm sodium nitrite, 0.5% sodium tripolyphosphate, 0.05% sodium ascorbate, 3% sodium lactate, 0.002% propyl gallate, or water only (control), cooked to 74C, and aerobically stored at 4C for 0, 2, or 4 days. Nitrite‐treated samples showed the least lipid oxidation as determined by the 2‐thiobarbituric acid reactive substances (TBARS) and had more intense species‐related (muttony) flavor than all other treated samples. Some samples exhibited high TBARS after 4 days but were still rated “slight” for WOF intensity, probably due to the strong species‐related flavor that could have made WOF less perceivable. Accordingly, correlations, although statistically significant, were low between TBARS and WOF intensity or between species flavor intensity and WOF intensity.

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Section: Resultssupporting

confidence: 88%

“…1975;Ha and Lindsay 1990;Brennand and Lindsay 1992;Young et ul. 1997) and many alkylphenols (Ha and Lindsay 1991) apparently are important contributors to species-related sheep meat flavor (Reid et al 1993).…”

Section: Introductionmentioning

confidence: 99%

Lipid Oxidation in Mutton: Species‐related and Warmed‐over Flavors

Cho¹,

Rhee²

1997

Journal of Food Lipids

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“…In (Vergara et al, 1999) study the difference in fatness between light and medium weight groups did not lead to differences in SF. The result of present study was consistent with (Reid et al, 1993) and disagreed with (Chrystall et al, 1980;Farias, 2013;Hawkins et al, 1985) and found no differences due to sex in lambs of the Lacha Spanish breed slaughtered at three different weights and those results were consistent with the present findings.…”

Section: Effect On Sensory Evaluationsupporting

confidence: 89%

“…According to (Rousset-Akrim et al, 1997) observation ram lambs slaughtered at seven months of age compared to lambs slaughtered at three months of age had stronger ‗sheep' and ‗animal' flavor attributes was similar to present findings. Vergara et al, (1999) and Chrystall et al, (1980) found that the effect of age on tenderness of lamb was relatively small, but (Reid et al, 1993) found correlations (around v 0.38) between tenderness and collagen solubility and that this declines significantly with increasing age. On the other hand (Hawkins et al, 1985) suggested that meat hardness can remain stable or even decrease as slaughter age increases due to the infiltration of fat and tenderness were not affected by weight.…”

Section: Effect On Sensory Evaluationmentioning

confidence: 99%

Effect of slaughter age on carcass characteristics and meat quality of Barind lamb

Sarder¹,

Khaton²,

Islam³

et al. 2022

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The study was undertaken aiming to study the effect of age on carcass traits and meat quality of Barind sheep of Bangladesh. Ninety six male lambs were reared by 16 farmers at two upazila namely Paba and Godagari in Rajshahi district. Lambs were slaughtered at 6 (T1 ), 9 (T2 ) and 12 (T3 ) month‘s age. Each farmer kept 6 lambs (Two lambs for each 3 age category). Four types dressing percentages were measured; DRSWIEO (on the basis of slaughter weight and hot carcass weight including edible offal), DRSWEXEO (on the basis of slaughter weight and hot carcass weight excluding edible offal), DREMIEO (On the basis of empty body weight and hot carcass weight including edible offal) and DREMIEO (On the basis of empty body weight and hot carcass weight excluding edible offal). All lambs received maternal milk and a supplementation of commercial concentrate @ of 1.5% of live weight up to slaughter and allowed to graze for 8 hours a day on natural grassland. The Redness (a) was more (18.80±0.06) in 12 month‘s lamb and Yellowness (b) was higher (10.17±0.06) in 6 month‘s lamb. Ultimate pH (pHu ) varied significantly among age groups and it was lowest (5.62±0.01) at 6 month and highest at 9 month. Drip loss (DL) was highest on young and lowest in aged lambs. Dry matter (DM) and Crude protein (CP) both were varied significantly (p<0.05) in age groups showing highest DM (27.64±0.06%) and CP (23.61±0.03%) in young (6 month of age) lambs for both attributes. Minerals (Ash) was highest (0.89±0.06%) in aged (12 month of age) group and lowest (0.78±0.01) in young (6 month of age) and it was differed significantly (p<0.01) among treatments. Cooking loss (CL) and Ether extract (EE) were not differed (p>0.05) among treatments. The panel of examiners was attracted more to the color of aged lambs (12 month of age) and acquiring number (4.43±0.03) was varied significantly (p<0.01) among ages. Flavor was varied significantly (p<0.05) among ages tended to secure more point for 9 month lambs. Overall acceptability was differed significantly (p<.01) among ages and meat of 9 month lamb showed highest (4.57±0.03) acceptance.

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“…Species-related flavors may influence consumer meat preference or selection. The limited consumption of sheep meat in the United States and many other countries has been attributable in large part to the objectionable cooking odor and to the flavor of the cooked meat (Cramer 1983;Reid et al 1993).…”

Section: Introductionmentioning

confidence: 99%

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

Rhee

Ziprin

1996

Journal of Muscle Foods

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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.

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The effects of antioxidative treatments on mutton flavour/odour intensity and species flavour differentiation

Cited by 19 publications

References 19 publications

Lipid Oxidation in Mutton: Species‐related and Warmed‐over Flavors

Lipid Oxidation in Mutton: Species‐related and Warmed‐over Flavors

Effect of slaughter age on carcass characteristics and meat quality of Barind lamb

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

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