Lamb was sourced from 3 countries [Australia (AUS), New Zealand (NZ), and United States (US)] representing 2 muscle types (semimembranosus and longissimus lumborum) to evaluate the palatability of lamb loin and leg chops according to US consumers (n = 360). For tenderness, flavor, and overall liking, there was an interaction detected between source country and muscle (P < 0.05). Overall, US loin chops had the highest (P < 0.05) consumer sensory scores, were rated the most acceptable (P < 0.05), and were placed in better than everyday quality or premium quality categories more often than all other treatments. Leg samples sourced from AUS and NZ were rated the lowest (P < 0.05) for consumer sensory scores for tenderness, flavor liking and overall liking, as well as being the least acceptable (P < 0.05) for flavor liking and overall liking. Both source country and muscle impacted (P < 0.01) juiciness scores, as well as tenderness and juiciness acceptability. US chops were juicier and more acceptable for tenderness and juiciness than chops sourced from AUS or NZ, regardless of muscle; consumers rated loin chops juicier and more acceptable for tenderness and juiciness than legs chops, regardless of source country (P < 0.05). Overall, consumers detected differences in palatability between muscle type and the source country. Loin chops were preferred over leg chops for all palatability traits. US consumers preferred the domestically sourced lamb over the lamb sourced from AUS and NZ; however, complete animal background (diet, gender, and age) and knowledge of potential differences in slaughter and chilling conditions, as well as control over postmortem aging, is needed to help differentiate if differences in flavor were due to diet, genetics, or other environmental factors.

Consumer sensory analysis was performed to evaluate the effects of three marbling categories [LOW, Intermediate (MED), and HIGH] and 2 postmortem aging categories (21 d and 42 d) on the palatability of lamb loin chops as determined by U.S. consumers and to determine the relationship between marbling, flank streaking, intramuscular fat percentage (IMF), and palatability traits. Marbling and aging did not interact to affect any of the scores for palatability attributes, their acceptances, or the frequency of their overall eating quality classifications (P < 0.05). Consumers rated HIGH treatments (P < 0.05) as more tender, juicier, and with greater flavor liking and overall liking than MED or LOW, which were similar for all traits (P > 0.05). Aging also influenced (P < 0.05) all traits, as consumers scored 21 d samples greater for all palatability traits than their 42 d counterparts. A greater (P < 0.05) percentage of consumers categorized 42 d samples as ‘unsatisfactory’ and fewer as ‘better than everyday’ or ‘premium quality’ than 21 d samples. A larger proportion of consumers categorized HIGH samples as ‘premium quality’ than MED or LOW and fewer called HIGH ‘good everyday quality’ compared to MED (P < 0.05). Flank streaking, marbling score, and IMF were all influenced (P < 0.01) by marbling category in a linear fashion. Increasing marbling score, more so than flank streaking, was positively linked to increasing eating quality scores. Also, tenderness, juiciness and flavor liking are major drivers for consumer sensory scores for overall liking, with flavor liking having the strongest relationship to overall liking of lamb. Overall, consumers preferred HIGH marbling over LOW and MED marbling loin chops, but had difficulty distinguishing between LOW and MED. Furthermore, extending postmortem aging of lamb loin from 21 to 42 d reduced scores for eating quality traits.

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