Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat

DC FieldValueLanguage
dc.contributor.authorGkarane, Vasiliki-
dc.contributor.authorBrunton, Nigel P.-
dc.contributor.authorAllen, Paul-
dc.contributor.authorGravador, Rufielyn S.-
dc.contributor.authorFahey, Alan G.-
dc.contributor.authorMurphy, Patrick-
dc.contributor.authorMonahan, Frank J.-
dc.contributor.authoret al.-
dc.date.accessioned2019-05-16T09:20:11Z-
dc.date.available2019-05-16T09:20:11Z-
dc.date.copyright2018 Elsevieren_US
dc.date.issued2019-01-
dc.identifier.citationFood Research Internationalen_US
dc.identifier.issn0963-9969-
dc.identifier.urihttp://hdl.handle.net/10197/10488-
dc.description.abstractAnimal production factors can affect the sensory quality of lamb meat. The study investigated the effect of diet composition and duration of consumption on the proximate analysis, volatile profile and sensory quality of lamb meat. Ninety-nine male Texel × Scottish Blackface lambs were raised at pasture for 10 months before being assigned in groups of 11 to one of the following treatments: 100% Silage (S) for 36 (S36), 54 (S54) or 72 (S72) days; 50% Silage - 50% Concentrate (SC) for 36 (SC36), 54 (SC54) or 72 (SC72) days; 100% Concentrate (C) for 36 (C36) or 54 (C54) or 72 (C72) days. A trained sensory panel found Intensity of Lamb Aroma, Dry Aftertaste and Astringent Aftertaste to be higher in meat from lambs on the concentrate diet. Discriminant analysis showed that the volatile profile enabled discrimination of lamb based on dietary treatment but the volatile differences were insufficient to impact highly on sensory quality. Muscle from animals in the S54 group had higher Manure/Faecal Aroma and Woolly Aroma than the SC54 and C54 groups, possibly related to higher levels of indole and skatole. Further research is required to establish if these small differences would influence consumer acceptability.en_US
dc.description.sponsorshipDepartment of Agriculture, Food and the Marineen_US
dc.description.sponsorshipTeagascen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.rightsThis is the author’s version of a work that was accepted for publication in Food Research International. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Research International (VOL#, ISSUE#, (2018)) https://doi.org/10.1016/j.foodres.2018.07.063en_US
dc.subjectAnimal Feeden_US
dc.subjectSilageen_US
dc.subjectConcentrateen_US
dc.subjectDiscriminant analysisen_US
dc.subjectPalatibilityen_US
dc.subjectSPME/GC/MSen_US
dc.subjectSolid phase microextractionen_US
dc.titleEffect of finishing diet and duration on the sensory quality and volatile profile of lamb meaten_US
dc.typeJournal Articleen_US
dc.internal.authorcontactotherfrank.monahan@ucd.ieen_US
dc.statusPeer revieweden_US
dc.identifier.volume115en_US
dc.identifier.startpage54en_US
dc.identifier.endpage64en_US
dc.check.date2019-09-17-
dc.identifier.doi10.1016/j.foodres.2018.07.063-
dc.neeo.contributorGkarane|Vasiliki|aut|-
dc.neeo.contributorBrunton|Nigel P.|aut|-
dc.neeo.contributorAllen|Paul|aut|-
dc.neeo.contributorGravador|Rufielyn S.|aut|-
dc.neeo.contributorFahey|Alan G.|aut|-
dc.neeo.contributorMurphy|Patrick|aut|-
dc.neeo.contributorMonahan|Frank J.|aut|-
dc.neeo.contributoret al.||aut|-
dc.date.embargo2019-08-02en_US
dc.description.admin12 month embargo -ACen_US
dc.date.updated2018-10-05T16:31:05Z-
dc.identifier.grantid11/SF/310-
dc.identifier.grantid2013058-
item.fulltextWith Fulltext-
item.grantfulltextembargo_20190802-
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