Sensory quality of meat from lambs fed garlic

Sensory quality of meat from lambs fed garlic

The objective of this study was to determine whether the inclusion of garlic in a ration would have a negative impact on the flavour of lamb. The study used meat from 31 Merino wether lambs fed diets with varying levels of garlic (0%, 1.8% and 3.6%) for 10weeks. Cooked samples of meat from the lambs...

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Veröffentlicht in:Meat science 2011-07, Vol.88 (3), p.590-593
Hauptverfasser: Strickland, V.J., Fisher, J.S., Williams, H.G., Potts, W.T., Hepworth, G.W.
Format: Artikel
Sprache:eng
Schlagworte:
Adult
Animal Feed
Animals
Australia
Biological and medical sciences
Food industries
Food Preferences
Fundamental and applied biological sciences. Psychology
Garlic
Gastrointestinal nematodes
Haemonchiasis - prevention & control
Haemonchiasis - veterinary
Humans
Male
Meat - analysis
Meat and meat product industries
Meat quality
Quality Control
Sensation
Sheep
Sheep Diseases - prevention & control
Sheep, Domestic
Taste
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Beschreibung
Zusammenfassung:The objective of this study was to determine whether the inclusion of garlic in a ration would have a negative impact on the flavour of lamb. The study used meat from 31 Merino wether lambs fed diets with varying levels of garlic (0%, 1.8% and 3.6%) for 10weeks. Cooked samples of meat from the lambs were assessed for flavour and acceptability as lamb by an untrained consumer panel. There was no difference (P>0.05) between the treatments in flavour score, but the 3.6% garlic treatment group scored significantly higher in terms of acceptability as lamb (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2011.01.032