Journal article
Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat
PJ Watkins, G Kearney, G Rose, D Allen, AJ Ball, DW Pethick, RD Warner
Meat Sci. | Published : 2014
Abstract
Tenderness, flavour, overall liking and odour are important components of sheepmeat eating quality. Consumer assessment of these attributes has been made for carcasses from the Information Nucleus Flock (INF) of the Cooperative Research Centre for Sheep Industry Innovation. The concentrations of three branched chain fatty acids, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic acids (compounds related to 'mutton flavour' in cooked sheepmeat) and 3-methylindole and 4-methylphenol (compounds related to 'pastoral' flavour) were determined for 178 fat samples taken from INF carcasses. Statistical modelling revealed that both MOA and EOA impacted on the 'Like Smell' consumer sen..
View full abstractGrants
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.