Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds
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|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.
|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
|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 volatiles; Headspace; Meat; Muscle; Principal 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|
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