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Title: Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat
Contributor(s): Watkins, P J (author); Kearney, G (author); Rose, G (author); Allen, D (author); Ball, Alexander (author); Pethick, D W (author); Warner, Rodney (author)
Publication Date: 2014
Open Access: Yes
DOI: 10.1016/j.meatsci.2012.08.011Open Access Link
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Abstract: Tenderness, flavour, overall liking and odour are important components of sheepmeat eating quality. Consumer assessment of these attributes has been made for carcasses from the Information Nucleus Flock (INF) of the Cooperative Research Centre for Sheep Industry Innovation. The concentrations of three branched chain fatty acids, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic acids (compounds related to 'mutton flavour' in cooked sheepmeat) and 3-methylindole and 4-methylphenol (compounds related to 'pastoral' flavour) were determined for 178 fat samples taken from INF carcasses. Statistical modelling revealed that both MOA and EOA impacted on the 'Like Smell' consumer sensory score of the cooked meat product ( P<. 0.05), with increasing concentration causing lower consumer acceptance of the product. None of the compounds though had an effect on the liking of flavour. Obviously, reducing the effect of MOA and EOA on the odour of grilled lamb will improve consumer acceptance of the cooked product but other factors affecting the eating quality also need to be considered.
Publication Type: Journal Article
Source of Publication: Meat Science, 96(2 (Part B)), p. 1088-1094
Publisher: Elsevier BV
Place of Publication: The Netherlands
ISSN: 1873-4138
Field of Research (FOR): 070204 Animal Nutrition
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
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