| |
Lamb Sensory Trial 2006 | |
| |
|
|
| |
|
|
| |  The purpose of this study was to compare the carcass composition and eating quality of crossbred lambs from Charollais, Suffolk, Texel, Ile de France and Canadian Arcott sires mated to ewes of maternal breeds and raised under typical Western Canadian conditions.
.
This research looked for breed differences that might affect consumer satisfaction with lamb meat sensory traits like taste, tenderness, juiciness and off-flavours. A loin sample of every lamb from the Lakeland Carcass Sire Project in 2006 was evaluated by the Lacombe Meat Research lab and by a trained taste panel.
The sensory panel evaluated the samples on 8-point descriptive scales for juiciness, initial and overall tenderness, lamb flavour intensity and off-flavour score. The panel also used an 8-point hedonic scale for flavour desirability and overall palatability.
The Effects of Terminal Sire Breed on Carcass Quality and Sensory Traits of Lambs
L.L.Gibson, G. Croken, C.M. Burbidge-Boyd
|
|
| |
|
|
| |
This document is maintained by Stacey Tames.
This information published to the web on November 10, 2006.
Last Reviewed/Revised on July 15, 2016.
|
|