Pannier, L

Zhao, L

Brown, D J

Geenty, Ken

Gardner, G E

Pethick, D W

2017

This study tested the palatability of lamb meat derived from pasture versus grain finishing systems. The loin and topside muscles from 105 lambs were collected. Sensory scores were generated using untrained consumers who tasted 5 day aged grilled steaks, scoring tenderness, juiciness, flavour and overall liking. Consumer scores did not differ in female lambs fed grain or pasture diets. However in wether lambs palatability scores for overall liking, tenderness and juiciness were higher for those on grain compared to those on pasture. Correcting for intramuscular fat accounted for most of these differences. These results confirm that Australian consumers do prefer grain-fed lamb meat, but only in wether lambs.

Proceedings of the 63rd International Congress of Meat Science and Technology, p. 803-803

9789086863136

9789086868605

https://hdl.handle.net/1959.11/28824

en

Wageningen Academic Publishers

Diet has Minimal Impact on Australian Consumer Palitability

Conference Publication

Publication