An integrated sensory, consumer and olfactometry study evaluating the effects of rearing system and diet on flavour characteristics of Australian lamb
Damian Frank A F , Margaret Raeside C , Ralph Behrendt C , Raju Krishnamurthy A , Udayasika Piyasiri A , Gavin Rose D , Peter Watkins B and Robyn Warner B E
+ Author Affiliations
- Author Affiliations
A CSIRO, 11 Julius Avenue, North Ryde, NSW 2113, Australia.
B CSIRO, 671 Sneydes Road, Werribee, Vic. 3030, Australia.
C Agriculture Victoria, Department of Economic Development, Jobs, Transport and Resources, 915 Mount Napier Road, Hamilton, Vic. 3300, Australia.
D Agriculture Victoria, Department of Economic Development, Jobs, Transport and Resources, Ernest Jones Drive, Macleod, Vic. 3085, Australia.
E Present address: Faculty of Veterinary and Agricultural Science, Melbourne University, Parkville, Vic. 3010, Australia.
F Corresponding author. Email: damian.frank@csiro.au
Animal Production Science 57(2) 347-362 https://doi.org/10.1071/AN15006
Submitted: 6 January 2015 Accepted: 13 October 2015 Published: 18 February 2016
Abstract
Producing lamb with good eating quality – flavour, tenderness and juiciness – is essential for consumer satisfaction. Forages such as lucerne and plantain can play an important role in sustainable lamb production; however, it is important to ensure that these feeds do not introduce undesirable flavours. We evaluated the potential for backgrounding (post-weaning) and finishing diets (11 weeks pre-slaughter) to affect lamb eating quality. Lambs were backgrounded on either (1) a combination of three cultivars of perennial ryegrass or (2) a combination of lucerne, ryegrass and fescue and then finished (76 days) on one of three forages; (1) perennial ryegrass (Lolium perenne), (2) lucerne (Medicago sativa) or (3) plantain (Plantago lanceolota). After slaughter, striploin (M. longissimus thoracis et lumborum) and topside (M. semimembranosus) muscles were removed. Grilled striploins were subjected to consumer acceptance studies and quantitative descriptive analysis by a trained sensory panel. Grilled meat from lambs finished on lucerne and plantain was equally or more acceptable than on ryegrass, with no negative impacts on flavour. The backgrounding system affected flavour attributes as well as tenderness. Grilled lamb volatiles were comprehensively characterised by gas-chromatography-mass spectrometry-olfactometry. Specific flavour-related sensory attributes were modelled using semi-quantitative volatile data. Targeted analysis of branch-chained fatty acids, 4-methylphenol and 3-methylindole indicated no significant effects of backgrounding regime or finishing feed. We conclude that neither lucerne nor plantain had negative impacts on lamb flavour although different combinations of backgrounding and finishing feeds may affect lamb tenderness.
Additional keywords: consumer acceptance, lucerne, plantain, ryegrass, sensory panel, summer-active forages.
References
Adams A, De Kimpe N (2006) Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard flavor compounds. Chemical Reviews 106, 2299–2319.| Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard flavor compounds.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD28XjvFKqsLk%3D&md5=7cc896c34f4cd2a25fb4e128250c6adaCAS | 16771451PubMed |
Almela E, Jose Jordan M, Martinez C, Antonio Sotomayor J, Bedia M, Banon S (2010) Ewe’s diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb. Journal of Agricultural and Food Chemistry 58, 9641–9646.
| Ewe’s diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3cXpvVaqsrg%3D&md5=c31164b86416c60e17d662cca1f63e03CAS | 20695425PubMed |
Barry TN (2013) The feeding value of forage brassica plants for grazing ruminant livestock. Animal Feed Science and Technology 181, 15–25.
| The feeding value of forage brassica plants for grazing ruminant livestock.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3sXjvVeltLo%3D&md5=c6aa1dddbd3bb336c25d702e9e07a596CAS |
Braggins TJ (1996) Effect of stress-related changes in sheepmeat ultimate pH on cooked odor and flavor. Journal of Agricultural and Food Chemistry 44, 2352–2360.
| Effect of stress-related changes in sheepmeat ultimate pH on cooked odor and flavor.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DyaK28XksV2ltbo%3D&md5=5f5c35cbf4f1aace6d6cfb025afc793aCAS |
Bueno M, Resconi VC, Mar Campo M, Cacho J, Ferreira V, Escudero A (2011) Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat. Food Chemistry 129, 1909–1918.
| Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3MXhtVWjsL7E&md5=30db47339582cd2ead5a5f7df9a26d9fCAS |
Bueno M, Resconi VC, Mar Campo M, Cacho J, Ferreira V, Escudero A (2013) Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb. Food Research International 54, 772–780.
| Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3sXhs1Oru7fO&md5=47c9c344c6d416957f8c3dfd3474234fCAS |
Bueno M, Campo MM, Cacho J, Ferreira V, Escudero A (2014) A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins. Meat Science 98, 622–628.
| A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC2cXhtlWrsbfL&md5=d97b95d41f3a15f2ecd800ffc8475b17CAS | 25089786PubMed |
Campbell AW, MacLennan G, Judson HG, Lindsay S, Behrent MR, Mackie A, Kerslake JI (2011) The effects of different forage types on lamb performance and meat quality. Proceedings of the New Zealand Society of Animal Production 71, 208–210.
Catanese F, Distel RA, Provenza FD, Villalba JJ (2012) Early experience with diverse foods increases intake of nonfamiliar flavors and feeds in sheep. Journal of Animal Science 90, 2763–2773.
| Early experience with diverse foods increases intake of nonfamiliar flavors and feeds in sheep.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC38XhtlSgs7nK&md5=4317f3006cf5e2d3481979d6bf13af1aCAS | 22393032PubMed |
Cerny C, Grosch W (1992) Evaluation of potent odorants in roasted beef by aroma extract dilution analysis. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 194, 322–325.
| Evaluation of potent odorants in roasted beef by aroma extract dilution analysis.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DyaK38XkvV2jsL4%3D&md5=62979bc47555512e24efcd1afed292a4CAS |
Cerny C, Grosch W (1994) Precursors of ethyldimethylpyrazine isomers and 2,3-diethyl-5-methylpyrazine formed in roasted beef. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 198, 210–214.
| Precursors of ethyldimethylpyrazine isomers and 2,3-diethyl-5-methylpyrazine formed in roasted beef.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DyaK2cXmtVektr4%3D&md5=9289a77a6d443b142538c1f7aa89b785CAS |
Chin WW (1998) The partial least squares approach to structural equation modeling. In ‘Modern methods for business research’. (Ed. GA Marcoulides) pp. 295–336. (Lawrence Erlbaum Associates: Mahwah, NJ)
Clark SG, Ward GN, Kearney GA, Lawson AR, McCaskill MR, O’Brien BJ, Raeside MC, Behrendt R (2013) Can summer-active perennial species improve pasture nutritive value and sward stability? Crop and Pasture Science 64, 600–614.
| Can summer-active perennial species improve pasture nutritive value and sward stability?Crossref | GoogleScholarGoogle Scholar |
Duckett SK, Kuber PS (2001) Genetic and nutritional effects on lamb flavor. Journal of Animal Science 79, E249–E254.
Elmore JS, Mottram DS (2000) Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb. Journal of Agricultural and Food Chemistry 48, 2420–2424.
| Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3cXjtV2msLw%3D&md5=af6a6cbc55e56d1377c3333b1cd6044aCAS | 10888561PubMed |
Elmore JS, Mottram DS, Enser M, Wood JD (2000) The effects of diet and breed on the volatile compounds of cooked lamb. Meat Science 55, 149–159.
| The effects of diet and breed on the volatile compounds of cooked lamb.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3cXit1yrs7w%3D&md5=98fcfa32024c5b37b6f3c509661245bcCAS | 22061080PubMed |
Ferguson DM, Warner RD (2008) Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants? Meat Science 80, 12–19.
Fisher AV, Enser M, Richardson RI, Wood JD, Nute GR, Kurt E, Sinclair LA, Wilkinson RG (2000) Fatty acid composition and eating quality of lamb types derived from four diverse breed x production systems. Meat Science 55, 141–147.
| Fatty acid composition and eating quality of lamb types derived from four diverse breed x production systems.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3cXit1yrs78%3D&md5=a92dcfd04961142861334160ef3767e5CAS | 22061079PubMed |
Frank D, Poole S, Kirchhoff S, Forde C (2009) Investigation of sensory and volatile characteristics of farmed and wild barramundi (Lates calcarifer) using gas chromatography-olfactometry mass spectrometry and descriptive sensory analysis. Journal of Agricultural and Food Chemistry 57, 10302–10312.
| Investigation of sensory and volatile characteristics of farmed and wild barramundi (Lates calcarifer) using gas chromatography-olfactometry mass spectrometry and descriptive sensory analysis.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD1MXht1GgsbjK&md5=ce929fc79e8660eedc346fe99ea998c1CAS | 19824645PubMed |
Fraser MD, Speijers MHM, Theobald VJ, Fychan R, Jones R (2004) Production performance and meat quality of grazing lambs finished on red clover, lucerne or perennial ryegrass swards. Grass and Forage Science 59, 345–356.
| Production performance and meat quality of grazing lambs finished on red clover, lucerne or perennial ryegrass swards.Crossref | GoogleScholarGoogle Scholar |
Golding KP, Wilson ED, Kemp PD, Pain SJ, Morris ST, Hutton PG (2011) Mixed herb and legume pasture improves the growth of lambs post-weaning. Animal Production Science 51, 717–723.
| Mixed herb and legume pasture improves the growth of lambs post-weaning.Crossref | GoogleScholarGoogle Scholar |
Hegarty RS (2004) Genotype differences and their impact on digestive tract function of ruminants: a review. Australian Journal of Experimental Agriculture 44, 459–467.
| Genotype differences and their impact on digestive tract function of ruminants: a review.Crossref | GoogleScholarGoogle Scholar |
Hegarty RS, Shands C, Marchant R, Hopkins DL, Ball AJ, Harden S (2006) Effects of available nutrition and sire breeding values for growth and muscling on the development of crossbred lambs. 1: Growth and carcass characteristics. Australian Journal of Agricultural Research 57, 593–603.
| Effects of available nutrition and sire breeding values for growth and muscling on the development of crossbred lambs. 1: Growth and carcass characteristics.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD28XlvFaqtL8%3D&md5=f7d477206c87d111c53c9c951b30ae06CAS |
Heymann H, Lawless HT (2013) ‘Sensory evaluation of food: principles and practices.’ (Springer: USA)
Hopkins DL, Hegarty RS (2004) Effect of sire type and plane of nutrition on lamb loin shear force, myofibrillar fragmentation index and calcium concentration. Journal of Muscle Foods 15, 109–120.
| Effect of sire type and plane of nutrition on lamb loin shear force, myofibrillar fragmentation index and calcium concentration.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD2cXmtlCgtL4%3D&md5=92a36bcbd0744a72e65edb560ac196fdCAS |
Hopkins DL, Hegarty RS, Farrell TC (2005) Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition. Australian Journal of Experimental Agriculture 45, 525–533.
| Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition.Crossref | GoogleScholarGoogle Scholar |
Hopkins DL, Stanley DF, Martin LC, Gilmour AR (2007a) Genotype and age effects on sheep meat production 1. Production and growth. Australian Journal of Experimental Agriculture 47, 1119–1127.
| Genotype and age effects on sheep meat production 1. Production and growth.Crossref | GoogleScholarGoogle Scholar |
Hopkins DL, Stanley DF, Martin LC, Ponnampalam EN, van de Ven R (2007b) Sire and growth path effects on sheep meat production 1. Growth and carcass characteristics. Australian Journal of Experimental Agriculture 47, 1208–1218.
| Sire and growth path effects on sheep meat production 1. Growth and carcass characteristics.Crossref | GoogleScholarGoogle Scholar |
Lawless HT, Heymann H (2013) ‘Sensory Evaluation of Food, Principles and Practices.’ (Springer Science & Business Media: USA)
Lind V, Berg J, Eilertsen SM, Hersleth M, Elk LO (2011) Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season. Meat Science 88, 305–310.
| Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season.Crossref | GoogleScholarGoogle Scholar | 21295920PubMed |
Madruga MS, Elmore JS, Dodson AT, Mottram DS (2009) Volatile flavour profile of goat meat extracted by three widely used techniques. Food Chemistry 115, 1081–1087.
| Volatile flavour profile of goat meat extracted by three widely used techniques.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD1MXjsVeiurw%3D&md5=83779e191df09c8eebde9d84b7831dd0CAS |
Mortimer SI, Van Der Werf JHJ, Jacob RH, Hopkins DL, Pannier L, Pearce KL, Gardner GE, Warner RD, Geesink GH, Hocking Edwards JE, Ponnampalam EN, Ball AJ, Gilmour AR, Pethick DW (2014) Genetic parameters for meat quality traits of Australian lamb meat. Meat Science 96, 1016–1024.
| Genetic parameters for meat quality traits of Australian lamb meat.Crossref | GoogleScholarGoogle Scholar | 1:STN:280:DC%2BC2c%2Fis1egsg%3D%3D&md5=494c6cfea13799566dc637f856b4d26aCAS | 24084607PubMed |
Muela E, Sanudo C, Campo MM, Medel I, Beltran JA (2012) Effect of freezing method and frozen storage duration on lamb sensory quality. Meat Science 90, 209–215.
| Effect of freezing method and frozen storage duration on lamb sensory quality.Crossref | GoogleScholarGoogle Scholar | 1:STN:280:DC%2BC3MfmvVGhsw%3D%3D&md5=4a9505bc4f277257d850050d44919676CAS | 21803506PubMed |
Osorio MT, Zumalacarregui JM, Cabeza EA, Figueira A, Mateo J (2008) Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat. Small Ruminant Research 78, 1–12.
| Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat.Crossref | GoogleScholarGoogle Scholar |
Osten DW (1988) Selection of optimal regression models via cross-validation. Journal of Chemometrics 2, 39–48.
Pannier L, Gardner GE, Pearce KL, McDonagh M, Ball AJ, Jacob RH, Pethick DW (2014) Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb. Meat Science 96, 1076–1087.
| Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb.Crossref | GoogleScholarGoogle Scholar | 1:STN:280:DC%2BC3sbhvFeluw%3D%3D&md5=cc184ee8cffc42d48259506d784f8ff2CAS | 23968666PubMed |
Park RJ, Corbett JL, Furnival EP (1972) Flavor differences in meat from lambs grazed on lucerne (Medicago sativa) of phalaris (Phalaris tuberosa) pastures. The Journal of Agricultural Science 78, 47–52.
| Flavor differences in meat from lambs grazed on lucerne (Medicago sativa) of phalaris (Phalaris tuberosa) pastures.Crossref | GoogleScholarGoogle Scholar |
Park RJ, Ford A, Minson DJ, Baxter RI (1975) Lucerne-derived flavor in sheep meat as affected by season and duration of grazing. The Journal of Agricultural Science 84, 209–213.
| Lucerne-derived flavor in sheep meat as affected by season and duration of grazing.Crossref | GoogleScholarGoogle Scholar |
Pearce KL, Van De Ven R, Mudford CR, Warner RD, Hocking-Edwards JE, Pethick DW, Hopkins DL (2010) Case studies demonstrating the optimisation of medium voltage electrical stimulation of lamb carcases. Animal Production Science 50, 1107–1114.
| Case studies demonstrating the optimisation of medium voltage electrical stimulation of lamb carcases.Crossref | GoogleScholarGoogle Scholar |
Pearson AM, Wenham LM, Carse WA, McLeod K, Davey CL, Kirton AH (1973) Observations on contribution of fat and lean to aroma of cooked beef and lamb. Journal of Animal Science 36, 511–515.
Pethick DW, Davidson R, Hopkins DL, Jacob RH, D’Souza DN, Thompson JM, Walker PJ (2005) The effect of dietary treatment on meat quality and on consumer perception of sheep meat eating quality. Australian Journal of Experimental Agriculture 45, 517–524.
| The effect of dietary treatment on meat quality and on consumer perception of sheep meat eating quality.Crossref | GoogleScholarGoogle Scholar |
Pethick DW, Pleasants AB, Gee AM, Hopkins DL, Ross IR (2006) Eating quality of commercial meat cuts from Australian lambs and sheep. Proceedings of the New Zealand Society of Animal Production 66, 363–367.
Pleasants AB, Thompson JM, Pethick DW (2005) A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat. Australian Journal of Experimental Agriculture 45, 483–489.
| A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat.Crossref | GoogleScholarGoogle Scholar |
Polkinghorne R, Thompson JM, Watson R, Gee A, Porter M (2008) Evolution of the Meat Standards Australia (MSA) beef grading system. Australian Journal of Experimental Agriculture 48, 1351–1359.
| Evolution of the Meat Standards Australia (MSA) beef grading system.Crossref | GoogleScholarGoogle Scholar |
Prescott J, Young O, O’Neill L (2001) The impact of variations in flavour compounds on meat acceptability: a comparison of Japanese and New Zealand consumers. Food Quality and Preference 12, 257–264.
| The impact of variations in flavour compounds on meat acceptability: a comparison of Japanese and New Zealand consumers.Crossref | GoogleScholarGoogle Scholar |
Prescott J, Young O, Zhang S, Cummings T (2004) Effects of added ‘flavour principles’ on liking and familiarity of a sheepmeat product: a comparison of Singaporean and New Zealand consumers. Food Quality and Preference 15, 187–194.
| Effects of added ‘flavour principles’ on liking and familiarity of a sheepmeat product: a comparison of Singaporean and New Zealand consumers.Crossref | GoogleScholarGoogle Scholar |
Rehfeldt C, Pas MFWT, Wimmers K, Brameld JM, Nissen PM, Berri C, Valente LMP, Power DM, Picard B, Stickland NC, Oksbjerg N (2011) Advances in research on the prenatal development of skeletal muscle in animals in relation to the quality of muscle-based food. I. Regulation of myogenesis and environmental impact. Animal 5, 703–717.
| Advances in research on the prenatal development of skeletal muscle in animals in relation to the quality of muscle-based food. I. Regulation of myogenesis and environmental impact.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3MXksFenu70%3D&md5=eec93e3a82dc9d729151e0f62c341afcCAS | 22439993PubMed |
Rehfeldt C, Lefaucheur L, Block J, Stabenow B, Pfuhl R, Otten W, Metges CC, Kalbe C (2012) Limited and excess protein intake of pregnant gilts differently affects body composition and cellularity of skeletal muscle and subcutaneous adipose tissue of newborn and weanling piglets. European Journal of Nutrition 51, 151–165.
| Limited and excess protein intake of pregnant gilts differently affects body composition and cellularity of skeletal muscle and subcutaneous adipose tissue of newborn and weanling piglets.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC38Xislaqu7c%3D&md5=fb56f6fbc4108090f12c5ff8b4df0c77CAS | 21559991PubMed |
Rehfeldt C, Langhammer M, Kucia M, Nuernberg G, Metges CC (2013) Enhanced sensitivity of skeletal muscle growth in offspring of mice long-term selected for high body mass in response to a maternal high-protein/low-carbohydrate diet during lactation. European Journal of Nutrition 52, 1201–1213.
| Enhanced sensitivity of skeletal muscle growth in offspring of mice long-term selected for high body mass in response to a maternal high-protein/low-carbohydrate diet during lactation.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3sXltFCit74%3D&md5=a8e7c324df0c2566b5d5f0ed4aed2222CAS | 22872322PubMed |
Resconi VC, Campo MM, Font i Furnols M, Montossi F, Sanudo C (2009) Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems. Meat Science 83, 31–37.
| Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems.Crossref | GoogleScholarGoogle Scholar | 1:STN:280:DC%2BC38zisFGiug%3D%3D&md5=e1b2ede9e0cabddb987a6a3e0ef8d10fCAS | 20416726PubMed |
Resconi VC, Campo MM, Montossi F, Ferreira V, Sanudo C, Escudero A (2010) Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets. Meat Science 85, 700–706.
| Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3cXmslSqsr0%3D&md5=9165b844638c07e1c5e0aebc22722ec1CAS | 20416794PubMed |
Rhee KS, Ziprin YA (1996) Identification and acceptance of lamb versus beef and pork by consumers and experienced sensory panelists. Journal of Muscle Foods 7, 243–253.
| Identification and acceptance of lamb versus beef and pork by consumers and experienced sensory panelists.Crossref | GoogleScholarGoogle Scholar |
Rødbotten M, Kubberød E, Lea P, Ueland Ø (2004) A sensory map of the meat universe. Sensory profile of meat from 15 species. Meat Science 68, 137–144.
| A sensory map of the meat universe. Sensory profile of meat from 15 species.Crossref | GoogleScholarGoogle Scholar | 22062017PubMed |
Rota V, Schieberle P (2006) Changes in key odorants of sheep meat induced by cooking. In ‘Food lipids: chemistry, flavor, and texture. Vol. 920’. ACS Symposium Series. (Eds F Shahidi, H Weenen) pp. 73–83. (American Chemical Society: Washington, DC)
Sañudo C, Muela E, del Mar Campo M (2013) Key factors involved in lamb quality from farm to fork in Europe. Journal of Integrative Agriculture 12, 1919–1930.
| Key factors involved in lamb quality from farm to fork in Europe.Crossref | GoogleScholarGoogle Scholar |
Schreurs NM, McNabb WC, Tavendale MH, Lane GA, Barry TN, Cummings T, Fraser K, Lopez-Villalobos N, Ramirez-Restrepo CA (2007a) Skatole and indole concentration and the odour of fat from lambs that had grazed perennial ryegrass/white clover pasture or Lotus corniculatus. Animal Feed Science and Technology 138, 254–271.
| Skatole and indole concentration and the odour of fat from lambs that had grazed perennial ryegrass/white clover pasture or Lotus corniculatus.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD2sXhtlWkt7zN&md5=d45878e8f755e8ee12db0b6e00e1a99bCAS |
Schreurs NM, Tavendale MH, Lane GA, Barry TN, McNabb WC, Cummings T, Fraser K, Lopez-Villalobos N (2007b) The effect of supplementation of a white clover or perennial ryegrass diet with grape seed extract on indole and skatole metabolism and the sensory characteristics of lamb. Journal of the Science of Food and Agriculture 87, 1030–1041.
| The effect of supplementation of a white clover or perennial ryegrass diet with grape seed extract on indole and skatole metabolism and the sensory characteristics of lamb.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD2sXkslGgtro%3D&md5=24ee55b36595bc94eaaaf038cefc2cd2CAS |
Schreurs NM, Lane GA, Tavendale MH, Barry TN, McNabb WC (2008) Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins. Animal Feed Science and Technology 146, 193–221.
| Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD1cXhtFCku7fJ&md5=84904cc4065c2fe62b2e66fa9730e29aCAS |
Strickland VJ, Fisher JS, Williams HG, Potts WT, Hepworth GW (2011) Sensory quality of meat from lambs fed garlic. Meat Science 88, 590–593.
| Sensory quality of meat from lambs fed garlic.Crossref | GoogleScholarGoogle Scholar | 1:STN:280:DC%2BC3M3psVWrtQ%3D%3D&md5=50df4e595f3f203632d8955eb7549443CAS | 21345600PubMed |
Thompson JM, Gee A, Hopkins DL, Pethick DW, Baud SR, O’Halloran WJ (2005a) Development of a sensory protocol for testing palatability of sheep meats. Australian Journal of Experimental Agriculture 45, 469–476.
| Development of a sensory protocol for testing palatability of sheep meats.Crossref | GoogleScholarGoogle Scholar |
Thompson JM, Hopkins DL, D’Souza DN, Walker PJ, Baud SR, Pethick DW (2005b) The impact of processing on sensory and objective measurements of sheep meat eating quality. Australian Journal of Experimental Agriculture 45, 561–573.
| The impact of processing on sensory and objective measurements of sheep meat eating quality.Crossref | GoogleScholarGoogle Scholar |
Villalba JJ, Provenza FD (2009) Learning and dietary choice in herbivores. Rangeland Ecology and Management 62, 399–406.
| Learning and dietary choice in herbivores.Crossref | GoogleScholarGoogle Scholar |
Ward GN, Clark SG, Kearney GA, McCaskill MR, Raeside MC, Lawson AR, Behrendt R (2013) Summer-active perennials in pasture systems improve seasonal pasture distribution without compromising winter-spring production. Crop and Pasture Science 64, 673–686.
| Summer-active perennials in pasture systems improve seasonal pasture distribution without compromising winter-spring production.Crossref | GoogleScholarGoogle Scholar |
Warner RD, Pethick DW, Greenwood PL, Ponnampalam EN, Banks RG, Hopkins DL (2007) Unravelling the complex interactions between genetics, animal age and nutrition as they impact on tissue deposition, muscle characteristics and quality of Australian sheep meat. Australian Journal of Experimental Agriculture 47, 1229–1238.
| Unravelling the complex interactions between genetics, animal age and nutrition as they impact on tissue deposition, muscle characteristics and quality of Australian sheep meat.Crossref | GoogleScholarGoogle Scholar |
Warner RD, Greenwood PL, Pethick DW, Ferguson DM (2010) Genetic and environmental effects on meat quality. Meat Science 86, 171–183.
| Genetic and environmental effects on meat quality.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3cXos1Cntr4%3D&md5=542e4e6a709e5725d93546c9b16d6c03CAS | 20561754PubMed |
Watkins PJ, Rose G, Salvatore L, Allen D, Tucman D, Warner RD, Dunshea FR, Pethick DW (2010) Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs. Meat Science 86, 594–599.
| Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3cXhtFCrur%2FJ&md5=10e2c0fe51a96d55145b14de0e7b63b1CAS | 20696535PubMed |
Watkins PJ, Frank D, Singh TK, Young OA, Warner RD (2013) Sheepmeat flavor and the effect of different feeding systems: a review. Journal of Agricultural and Food Chemistry 61, 3561–3579.
| Sheepmeat flavor and the effect of different feeding systems: a review.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3sXjvFWiu74%3D&md5=a503422215451125cd5d5c2a0c1a7334CAS | 23488874PubMed |
Watkins PJ, Kearney G, Rose G, Allen D, Ball AJ, Pethick DW, Warner RD (2014) Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat. Meat Science 96, 1088–1094.
| Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3sXhvV2gtrvK&md5=d5d3ae9bab07dbafa55d029ba0ce1d9bCAS | 22950976PubMed |
Watson R, Gee A, Polkinghorne R, Porter M (2008) Consumer assessment of eating quality – development of protocols for Meat Standards Australia (MSA) testing. Australian Journal of Experimental Agriculture 48, 1360–1367.
| Consumer assessment of eating quality – development of protocols for Meat Standards Australia (MSA) testing.Crossref | GoogleScholarGoogle Scholar |
Young OA, Cruickshank GJ, Maclean KS, Muir PD (1994) Quality of meat from lambs grazed on 7 pasture species in Hawkes Bay. New Zealand Journal of Agricultural Research 37, 177–186.
| Quality of meat from lambs grazed on 7 pasture species in Hawkes Bay.Crossref | GoogleScholarGoogle Scholar |
Young OA, Lane GA, Priolo A, Fraser K (2003) Pastoral and species flavour in lambs raised on pasture, lucerne or maize. Journal of the Science of Food and Agriculture 83, 93–104.
| Pastoral and species flavour in lambs raised on pasture, lucerne or maize.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3sXos1artg%3D%3D&md5=da9a05ad74d5fbf1529125bcc180a928CAS |
