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https://hdl.handle.net/1959.11/17689
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Watkins, P J | en |
dc.contributor.author | Kearney, G | en |
dc.contributor.author | Rose, G | en |
dc.contributor.author | Allen, D | en |
dc.contributor.author | Ball, Alexander | en |
dc.contributor.author | Pethick, D W | en |
dc.contributor.author | Warner, Rodney | en |
dc.date.accessioned | 2015-07-20T14:27:00Z | - |
dc.date.issued | 2014 | - |
dc.identifier.citation | Meat Science, 96(2 (Part B)), p. 1088-1094 | en |
dc.identifier.issn | 1873-4138 | en |
dc.identifier.issn | 0309-1740 | en |
dc.identifier.uri | https://hdl.handle.net/1959.11/17689 | - |
dc.description.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. | en |
dc.language | en | en |
dc.publisher | Elsevier BV | en |
dc.relation.ispartof | Meat Science | en |
dc.title | Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat | en |
dc.type | Journal Article | en |
dc.identifier.doi | 10.1016/j.meatsci.2012.08.011 | en |
dcterms.accessRights | Gold | en |
dc.subject.keywords | Animal Nutrition | en |
local.contributor.firstname | P J | en |
local.contributor.firstname | G | en |
local.contributor.firstname | G | en |
local.contributor.firstname | D | en |
local.contributor.firstname | Alexander | en |
local.contributor.firstname | D W | en |
local.contributor.firstname | Rodney | en |
local.subject.for2008 | 070204 Animal Nutrition | en |
local.subject.seo2008 | 970106 Expanding Knowledge in the Biological Sciences | en |
local.profile.school | CSIRO Animal Food and Health Sciences, 671 Sneydes Road, Werribee, 3030, Australia | en |
local.profile.school | 36 Paynes Road, Hamilton, Vic. 3300, Australia | en |
local.profile.school | Future Farming Systems Research Division, Department of Primary Industries, Ernest Jones Drive, Macleod, Vic. 3085, Australia | en |
local.profile.school | Future Farming Systems Research Division, Department of Primary Industries, Ernest Jones Drive, Macleod, Vic. 3085, Australia | en |
local.profile.school | Co-operative Research Centre for Sheep Industry Innovation, CJ Hawkins Homestead, University of New England, Armidale, NSW, 2351, Australia, School of Veterinary and Biomedical Sciences, Murdoch University, Murdoch WA 6150, Australia | en |
local.profile.email | aball@une.edu.au | en |
local.profile.email | rwarner4@une.edu.au | en |
local.output.category | C1 | en |
local.record.place | au | en |
local.record.institution | University of New England | en |
local.identifier.epublicationsrecord | une-20150708-114941 | en |
local.publisher.place | Netherlands | en |
local.format.startpage | 1088 | en |
local.format.endpage | 1094 | en |
local.peerreviewed | Yes | en |
local.identifier.volume | 96 | en |
local.identifier.issue | 2 (Part B) | en |
local.access.fulltext | Yes | en |
local.contributor.lastname | Watkins | en |
local.contributor.lastname | Kearney | en |
local.contributor.lastname | Rose | en |
local.contributor.lastname | Allen | en |
local.contributor.lastname | Ball | en |
local.contributor.lastname | Pethick | en |
local.contributor.lastname | Warner | en |
dc.identifier.staff | une-id:aball | en |
dc.identifier.staff | une-id:rwarner4 | en |
local.profile.role | author | en |
local.profile.role | author | en |
local.profile.role | author | en |
local.profile.role | author | en |
local.profile.role | author | en |
local.profile.role | author | en |
local.profile.role | author | en |
local.identifier.unepublicationid | une:17902 | en |
local.identifier.handle | https://hdl.handle.net/1959.11/17689 | en |
dc.identifier.academiclevel | Academic | en |
dc.identifier.academiclevel | Academic | en |
local.title.maintitle | Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat | en |
local.output.categorydescription | C1 Refereed Article in a Scholarly Journal | en |
local.search.author | Watkins, P J | en |
local.search.author | Kearney, G | en |
local.search.author | Rose, G | en |
local.search.author | Allen, D | en |
local.search.author | Ball, Alexander | en |
local.search.author | Pethick, D W | en |
local.search.author | Warner, Rodney | en |
local.uneassociation | Unknown | en |
local.identifier.wosid | 000329539100010 | en |
local.year.published | 2014 | en |
local.subject.for2020 | 300303 Animal nutrition | en |
local.subject.seo2020 | 280102 Expanding knowledge in the biological sciences | en |
Appears in Collections: | Journal Article |
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