Effect of castration and age at slaughter on sensory perception of lamb meat

Gkarane, Vasiliki; Allen, Paul; Gravador, Rufielyn S.; Diskin, M.G.; Claffey, Noel A.; Fahey, Alan G.; Brunton, Nigel P.; Farmer, L.J.; Moloney, A.P.; Monahan, Frank J.

doi:10.1016/j.smallrumres.2017.10.011

Cited by 28 publications

(47 citation statements)

References 63 publications

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“…In addition to BCFAs, compounds such as phenols ( p and m ‐cresol), indole and 3‐methyl‐indole (skatole), lipid oxidation compounds (specifically some aldehydes, for example, heptanal, (Z) ‐4‐heptenal, hexanal, (E,E) ‐2,4‐heptadienal) (Vasta & Priolo, ), ketones (for example, 2,3‐octanedione, 1‐octen‐3‐one, 2‐heptanone) (Resconi et al., ; Vasta & Priolo, ), lactones (Caporaso, Sink, Dimick, Mussinan, & Sanderson, ), and Maillard products including pyrazines and sulfur compounds (Cramer, ), have been reported to contribute to lamb flavor and/or odor. In a previous study we reported (Gkarane et al., ) differences in the sensory quality of lamb from rams and castrates slaughtered at five different ages. The objective of the present study was to investigate how differences in the volatile profile of cooked lamb muscle might explain castration, age, and breed differences in sensory quality.…”

Section: Introductionmentioning

confidence: 88%

“…Full details of the animals used in the study and their management are given in Gkarane et al. (). In brief, 200 lambs (100 Texel × Scottish Blackface (T × SB), 100 Scottish Blackface [SB]), born between February and April 2014, were used in the study.…”

Section: Methodsmentioning

confidence: 99%

“…Before analysis LTL samples were thawed by immersion of frozen vacuum packed samples in water at room temperature for 20 min. Thawed steaks (approximately 2.5 cm thickness) were grilled with the fat attached (Gkarane et al., ), using a clamshell grill until an internal temperature of 70 °C (monitored using a hand‐held digital thermometer; Eurolec, Dublin, Ireland) was reached. Adhering fat was removed and 7 g from the core was weighed and homogenized with 7 g Na 2 SO 4 using a Kenwood CH180 Compact Mini Chopper (Kenwood, Hampshire, U.K.).…”

Section: Methodsmentioning

confidence: 99%

“…Correlations between the volatile compounds and other parameters (sensory attributes, intramuscular fat (IMF), pHu (full data set in Gkarane et al., ), selected PUFA, and total (free and bound) BCFAs in subcutaneous (SC) fat (full data set submitted for publication and under review) were determined by means of Spearman's correlation coefficient ( r ). Analysis was conducted using the CORR procedure of SAS (v9.4).…”

Section: Methodsmentioning

confidence: 99%

“…Principal component analysis (PCA) of volatile and sensory variables was performed using XLSTAT®statistical software (Version 19.01.41647, Addinsoft; Paris, France) and all variables were standardized to unit variance and zero mean prior to the analysis. The sensory variables used were those that showed significant effects (Gkarane et al., ). The same approach was used for the volatile variables, with the additional inclusion of phenols, indoles, and BCFAs (well established lamb flavor compounds).…”

Section: Methodsmentioning

confidence: 99%

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Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Gkarane

Brunton

Harrison

et al. 2018

Journal of Food Science

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The aim of this study was to assess the effect of castration and slaughter age on the volatile profile of cooked meat from Scottish Blackface (SB) and Texel × Scottish Blackface (T × SB) lambs. M. longissimus thoracis et lumborum was sampled at slaughter and subjected to volatile analysis by SPME‐GC‐MS. Rams had higher relative proportions, expressed as relative abundance (RA), in lipid oxidation products while castrates had higher RA in pyrazines and benzenoid compounds. There was no consistent age effect on the RA of volatiles, although rams in November and January had a different volatile profile to castrates. There were higher proportions of free branched‐chain fatty acids in muscle from SB compared to T × SB lambs. Overall, the results showed that production factors affected the volatile profile of cooked lamb meat which may explain differences in lamb flavor. Practical Application Lamb meat has a characteristic flavor which, according to the evidence to date, may be influenced by farm production factors like gender or slaughter age. Our results showed variations in the proportions of some flavor compounds in cooked lamb between rams and castrated lambs while an increase in slaughter age did not have a consistent effect on proportions of compounds.

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Section: Introductionmentioning

confidence: 88%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Gkarane

Brunton

Harrison

et al. 2018

Journal of Food Science

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Effect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambs

et al. 2019

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BACKGROUND The present study aimed to assess the effect of crossbreeding a local breed (Segureña, S × S) with Texel as the sire line (Texel × Segureña crossbred, T × S) on productive traits and meat quality attributes. Sixty‐eight lambs (both males and females) from each genotype, weaned at about 45 days old and intensively fed with concentrates and cereal straw ad libitum until they were 72 days old, were used to assess productive traits, and ten animals from each genotype were used to assess meat quality. RESULTS The crossbreeding with Texel improves productivity, with a greater weight at birth (+1 kg) and at slaughter (+3 kg) and a greater average daily gain (+29 g). T × S lambs had a better conformation, less carcass fatness, and higher content of muscle (+45 g kg−1) as opposed to a lower fat content (−50.6 g kg−1). With regard to meat quality, crossbreeding with Texel provided a meat with a higher protein content (+4 g kg−1) and a lower oleic acid content (21% less), although the differences were very scarce from a sensory point of view, and non‐existent with respect to instrumental quality. CONCLUSION Crossbreeding could comprise a useful tool in the production of ovine meat in local breeds, such as Segureña, within the Mediterranean Area, and, consequently, a way of increasing the profitability of the farms. © 2018 Society of Chemical Industry

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Characterization of the production system and breeding practices of indigenous goat keepers in Hai district, Northern Tanzania: implications for community-based breeding program

Nguluma¹,

Hyera²,

Nziku

et al. 2020

Trop Anim Health Prod

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Effect of castration and age at slaughter on sensory perception of lamb meat

Cited by 28 publications

References 63 publications

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Effect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambs

Characterization of the production system and breeding practices of indigenous goat keepers in Hai district, Northern Tanzania: implications for community-based breeding program

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