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Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds
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File | Description | Size | Format | |
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Gkarane et al JFS.pdf | 3.09 MB |
Date Issued
25 September 2018
Date Available
20T14:16:16Z May 2019
Abstract
The aim of this study was to assess the effect of castration and slaughter age on the volatile profile of cooked meat from Scottish Blackface (SB) and Texel × Scottish Blackface (T × SB) lambs. M. longissimus thoracis et lumborum was sampled at slaughter and subjected to volatile analysis by SPME-GC-MS. Rams had higher relative proportions, expressed as relative abundance (RA), in lipid oxidation products while castrates had higher RA in pyrazines and benzenoid compounds. There was no consistent age effect on the RA of volatiles, although rams in November and January had a different volatile profile to castrates. There were higher proportions of free branched-chain fatty acids in muscle from SB compared to T × SB lambs. Overall, the results showed that production factors affected the volatile profile of cooked lamb meat which may explain differences in lamb flavor.
Practical Application: Lamb meat has a characteristic flavor which, according to the evidence to date, may be influenced by farm production factors like gender or slaughter age. Our results showed variations in the proportions of some flavor compounds in cooked lamb between rams and castrated lambs while an increase in slaughter age did not have a consistent effect on proportions of compounds.
Sponsorship
Department of Agriculture, Food and the Marine
Teagasc
Type of Material
Journal Article
Publisher
Wiley
Journal
Journal of Food Science
Volume
83
Issue
10
Start Page
2466
End Page
2477
Copyright (Published Version)
2018 Institute of Food Technologists
Language
English
Status of Item
Peer reviewed
ISSN
0022-1147
This item is made available under a Creative Commons License
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