Diet Has Minimal Impact on Australian Consumer Palatability

L. Pannier; L. Zhao; D.J. Brown; K. Geenty; D.W. Pethick

Diet Has Minimal Impact on Australian Consumer Palatability

In: 63rd International Congress of Meat Science and Technology

Authors:

L. Pannier

L. Pannier ¹Australian Cooperative Research Centre for Sheep Industry Innovation, Australia
²School of Veterinary and Life Sciences, Murdoch University, WA 6150, Australia

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L. Zhao

L. Zhao ¹Australian Cooperative Research Centre for Sheep Industry Innovation, Australia
²School of Veterinary and Life Sciences, Murdoch University, WA 6150, Australia

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D.J. Brown

D.J. Brown ³Animal Genetics and Breeding Unit, University of New England, Armidale, NSW, Australia; l.pannier@murdoch.edu.au

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K. Geenty

K. Geenty ³Animal Genetics and Breeding Unit, University of New England, Armidale, NSW, Australia; l.pannier@murdoch.edu.au

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D.W. Pethick

D.W. Pethick ¹Australian Cooperative Research Centre for Sheep Industry Innovation, Australia
²School of Veterinary and Life Sciences, Murdoch University, WA 6150, Australia

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Type:: Chapter

Pages:: 803–804

DOI:: https://doi.org/10.3920/9789086868605_359

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This study tested the palatability of lamb meat derived from pasture versus grain finishing systems. The loin and topside muscles from 105 lambs were collected. Sensory scores were generated using untrained consumers who tasted 5 day aged grilled steaks, scoring tenderness, juiciness, flavour and overall liking. Consumer scores did not differ in female lambs fed grain or pasture diets. However lambs palatability scores for overall liking, tenderness and juiciness were higher for those on grain compared to those on pasture. Correcting for intramuscular fat accounted for most of these differences. These results confirm that Australian consumers do prefer grain-fed lamb meat, but only in wether lambs.

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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

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Diet Has Minimal Impact on Australian Consumer Palatability

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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