Effect of Energy Source and Animal Age on Flavor Intensity of Sheep Meat

J.R. Jaborek; H.N. Zerby; S.J. Moeller; F.L. Fluharty

Effect of Energy Source and Animal Age on Flavor Intensity of Sheep Meat

In: 63rd International Congress of Meat Science and Technology

Authors:

J.R. Jaborek

J.R. Jaborek ¹Department of Animal Sciences, The Ohio State University, Columbus, Ohio, USA

Search for other papers by J.R. Jaborek in
Current site
Google Scholar
PubMed

H.N. Zerby

H.N. Zerby ¹Department of Animal Sciences, The Ohio State University, Columbus, Ohio, USA

Search for other papers by H.N. Zerby in
Current site
Google Scholar
PubMed

S.J. Moeller

S.J. Moeller ¹Department of Animal Sciences, The Ohio State University, Columbus, Ohio, USA

Search for other papers by S.J. Moeller in
Current site
Google Scholar
PubMed

, and

F.L. Fluharty

F.L. Fluharty ²Department of Animal Sciences, The Ohio State University, Wooster, Ohio, USA; jaborek.1@osu.edu

Search for other papers by F.L. Fluharty in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 789–790

DOI:: https://doi.org/10.3920/9789086868605_352

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

The objectives were to determine the effects of diet and animal age on flavor intensity of sheep meat using a consumer taste panel. Ewe lambs (n=16), yearling ewes (n=16) and mature ewes (n=16) were used in a completely randomized block design. Sheep were offered a diet consisting of alfalfa pellets or whole shelled corn (WSC) ad libitum. Off-flavor intensity scores of loins were greater (P<0.05) for mature ewes when compared with yearlings and lambs. Ground shoulder patty lamb flavor and off-flavor intensity scores were greater (P<0.05) from sheep offered alfalfa pellets when compared with WSC. In conclusion, lamb flavor and off-flavor intensity increase with increasing animal age and by offering alfalfa pellets when compared with WSC.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000352.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	213	104	9
Full Text Views	1	0	0
PDF Views & Downloads	0	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Effect of Energy Source and Animal Age on Flavor Intensity of Sheep Meat

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics