| Autor: |
Pavan E; AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand.; Departamento de Producción Animal, Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, c.c. 276, Balcarce 7620, Argentina., Ye Y; AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand.; Animal Science, School of Agriculture and Environment, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand., Eyres GT; Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand., Guerrero L; IRTA-Monells, Finca Camps i Armet, 17121 Monells, Spain., G Reis M; AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand., Silcock P; Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand., Johnson PL; AgResearch Invermay, Puddle Alley, Mosgiel 9092, New Zealand., Realini CE; AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand. |
| Abstrakt: |
Loin sections (m. Longissimus lumborum ) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel ( n = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes ( p < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster ( n = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment ( n = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others. |
