2023
DOI: 10.1002/fsn3.3604
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Suckling or non‐suckling? Sensory characterization of commercialized lamb meat according to feeding

Iñaki Etaio,
Leire Bravo‐Lamas,
Francisco José Pérez‐Elortondo
et al.

Abstract: 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 … Show more

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