Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain

Revilla, I.; Quintana, Ana María Vivar; Palacios, Carlos; Martínez-Martín, Iván; Hernández-Jiménez, Miriam

doi:10.1080/01448765.2020.1785942

Cited by 4 publications

(5 citation statements)

References 35 publications

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“…Moreover, the high IMF content in the CF group may increase the activity of ∆9 desaturase enzymes, increasing oleic acid content [ 35 ]. The PF group contained 1.13 times more linoleic acid than the CF group, consistent with previous reports [ 30 , 31 ]. It is found that IMF content was negatively correlated with linoleic acid level in longissimus thoracis, and that the proportion of linoleic acid in phospholipid decreased with the declining proportion of phospholipid in IMF as IMF content increased [ 36 ].…”

Section: Discussionsupporting

confidence: 92%

“…Moreover, the high energy expenditures led to inefficient deposition and a high usage of lipids, thus lowering the IMF content [ 23 , 27 , 28 , 29 , 30 ]. High physical activity of grazing sheep could result in high myoglobin content, as well as increased diameters of muscle fibers and a degree of myofibrillar protein cross-linking, affecting meat color attributes and shear force [ 31 ]. Additionally, fresh foraged plants are rich in many antioxidant ingredients (i.e., selenium and vitamin E) and may increase the antioxidant activity, improving meat color stability [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

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Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics

Yang

Jia

et al. 2022

Foods

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Tan sheep are greatly preferred by consumers in China because of their nutritional value and unique flavor. However, the meat quality of Tan sheep has decreased due to the change in feeding systems from grazing to indoor. Studies investigating the mechanisms for the decrease in meat quality are limited. A total of 28 Tan sheep were randomly allocated to two treatments, receiving a concentrated diet, or pasture. Flavor precursors and volatile compounds were analyzed with foodomics. E-nose and E-tongue analyses suggested that the aroma and taste profiles differed between the feeding systems. The grazing lambs had higher levels of linoleic acid and n-3 polyunsaturated fatty acids (p < 0.01). Metabolomics indicated that 25 hydrophilic metabolites active in glycolipid and amino acid metabolisms were changed by the feeding system. Among the 57 volatile compounds identified, methional, γ-butyrolactone, benzaldehyde, and ethyl acetate were at concentrations significantly higher in the grazing lambs than the indoor-fed lambs (p < 0.01). These results reveal key changes in flavor precursors and flavor profiles affected by the feeding system, which may provide an initial view of the reason for consumer preference for the grazing Tan sheep.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics

Yang

Jia

et al. 2022

Foods

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“…Likewise, Ekiz et al (2019) could not find any effect of the production system either on a* or on b* in lamb meat. On the contrary, Revilla et al (2020) found rearing system had a significant effect (P ≤ 0.01) on colour parameters of Churra and Castellana breeds produced under organic and conventional systems. Similar outcomes were also found by Perlo et al (2008) and Priolo et al (2001), who reported higher a* and b* values in meat of grazing lambs, respectively.…”

Section: Evolution Of Meat Colour Attributes During Storage and Their Relation With The Intrinsic Properties Of Meatmentioning

confidence: 69%

Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage

Gonzales-Barrón

Santos-Rodrigues

Bermúdez

et al. 2021

Small Ruminant Research

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“…Regarding the effect of feeding on lamb meat sensory characteristics, the flavor profile could be largely related to diet and the intramuscular fat content and profile (Ådnøy et al, 2005 ; Duckett & Kuber, 2001 ; McCaughey & Clipef, 1995 ; Resconi et al, 2009 ). In addition, the ewe's diet determines the milk composition and, indirectly, the fatty acid profile of the meat of suckling lambs (Battacone et al, 2021 ; Revilla et al, 2021 ). However, results of different studies regarding lamb feeding are contradictory.…”

Section: Discussionmentioning

confidence: 99%

“…However, studies dealing with the possible sensory differences between these two types of lamb meat are scarce (Carlucci et al, 1999 ; Gorraiz et al, 2000 ; Panea et al, 2013 ). Certain studies have described the sensory characteristics of suckling lamb meat but did not compare it to other lamb meat (Revilla et al, 2021 ; Ruiz de Huidobro et al, 1998 , 2001 ).…”

Section: Introductionmentioning

confidence: 99%

Suckling or non‐suckling? Sensory characterization of commercialized lamb meat according to feeding

Etaio,

Bravo‐Lamas,

Pérez‐Elortondo

et al. 2023

Food Science & Nutrition

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Consumption of meat from suckling lambs is typical in some regions. However, sensory differences between meat from suckling and non‐suckling lambs are barely described in previous studies. The objectives of the present study were (a) to develop a method to describe the sensory characteristics of lamb meat, including the development of sensory references for odor, flavor, and texture attributes; and (b) to study the sensory differences between lamb meat commercialized as “suckling lamb” and that commercialized without this designation. Twenty‐three sensory attributes were selected, and their corresponding sensory references were developed. A detailed procedure to evaluate the samples was also set up. This methodology was used to characterize samples (n = 48) from a survey of lamb meat from different types of stores (n = 23). Half of the samples were commercialized as sucking lamb and the other half (older lambs) without this indication. Samples were bought in two seasons (May and December) to consider possible seasonal effects. Samples were evaluated in triplicate by 12 trained assessors. Data were analyzed by ANOVA (p ≤ .05). Apart from how long juiciness was maintained (“maintained juiciness”), all the selected attributes were appropriate to discriminate between samples. Lamb meat sold as “suckling” did not differ from the other lamb samples in odor and flavor, but there were clear differences in texture attributes: meat sold as suckling lamb was tenderer and juicier, with higher crumbliness, and with lower fibrousness, chewiness, and residue than non‐suckling lamb meat. Several sensory characteristics, mainly related to odor and flavor, varied according to the season.

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Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain

Cited by 4 publications

References 35 publications

Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics

Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics

Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage

Suckling or non‐suckling? Sensory characterization of commercialized lamb meat according to feeding

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