Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Files in This Item:
Access to this item has been restricted by the copyright holder until:2019-09-25
File Description SizeFormat 
Gkarane et al JFS.pdf3.17 MBAdobe PDFDownload    Request a copy
Title: Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds
Authors: Gkarane, Vasiliki
Brunton, Nigel P.
Harrison, Sabine M.
Gravador, Rufielyn S.
Fahey, Alan G.
Monahan, Frank J.
et al.
Permanent link: http://hdl.handle.net/10197/10550
Date: 25-Sep-2018
Online since: 2019-05-20T14:16:16Z
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.
Funding Details: 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
Keywords: Aroma volatilesHeadspaceMeatMusclePrincipal component analysis (PCA)
DOI: 10.1111/1750-3841.14337
Language: en
Status of Item: Peer reviewed
Appears in Collections:Agriculture and Food Science Research Collection

Show full item record

SCOPUSTM   
Citations 50

1
Last Week
0
Last month
checked on Jun 18, 2019

Google ScholarTM

Check

Altmetric


This item is available under the Attribution-NonCommercial-NoDerivs 3.0 Ireland. No item may be reproduced for commercial purposes. For other possible restrictions on use please refer to the publisher's URL where this is made available, or to notes contained in the item itself. Other terms may apply.