Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

“…Negative attributes, such as spongy mouthfeel and fibrous texture on cutting , were located at the opposite regions to the consumer overall liking score on the preference maps. The results obtained from this study appear to be in agreement with those reported by Oltra et al . using lamb meat, where consumer preferences were closely associated with meat aftertaste , roast lamb flavour , tenderness and sweet flavour , while rubbery texture appeared in the opposite direction.…”

“…Cluster groups were generated by hierarchical cluster analysis using the complete linkage methods. The similarity matrix used by the clustering algorithm was calculated using Euclidian distance . Random effect model variance component (REML) analysis was conducted using linear mixed model methodology to analyse the results of instrumental analysis, QDA and consumer panel.…”

“…revealed that consumers could be categorised together based on their liking, descriptive sensory attributes and preference of endpoint temperature. Cluster groups identified by Oltra et al . and Oltra on consumer liking of grilled lamb longissimus lumborum and grilled beef steak longissimus dorsi showed that the cluster groups were segregated by their liking of lamb or beef instead of demographic factors (age, gender, income, occupation, number of children or adults in the household).…”

Sensory quality and fatty acid content of springbok (Antidorcas marsupialis) meat: influence of farm location and sex

“…A sweet flavour (similar to sweet taste) of lamb meat has been associated with concentrations of glucose, inosine monophosphate and adenosine monophosphate because these nucleotides are precursors for ribose, a known participant in the formation of meaty aroma compounds . The higher energy reserves (resulting in higher concentrations of these products) in female springbok derived from farms B and C could therefore have contributed to a higher sweet taste of the meat (Table ).…”

Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

“…Kang et al [24] showed that ageing highly affected the nucleotide-related compounds among water-soluble flavour precursors in loin and top round from Hanwoo cattle. Oltra et al [25] reported that free ribose and phosphoribose were formed by nucleotides and nucleosides which were involved in the Maillard reaction.…”