Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat

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Funding Acknowledgements

This work was funded by Meat & Livestock Ltd. Australia which is gratefully acknowledged. We also thank the CRC for Sheep Industry Innovation for making the samples and sensory information available to us. The authors wish to thank Xuemei Han and Geert Geesink (University of New England) and Mal Boyce (Murdoch University) for arranging the transport of the samples as well as Joanne Bui (DPI-V) for preparation of samples for the BCFA analysis.