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Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production

Revilla, I.; Lurueña-Martínez, M.A.; Blanco-Lopez, M.A.; Vivar-Quintana, A.M.; Palacios, C. and Severiano-Pérez, P. (2009) Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production. Czech Journal of Food Science., 27, pp. 267-270.

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40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for the evaluation of characteristics, 30 meat descriptors in raw and grilled meat were selected. Additionally,overall appreciation was evaluated by 140 consumers in a home-use test. The results obtained show that the appearance of the organic meat was more fibrous, darker, and with a lower aroma intensity than the conventional counterpart, but with no differences in homogeneity or juiciness. In grilled meat, the organic samples had less subcutaneous fat,less fatness, a less fibrous texture and less aroma intensity, but also less juiciness. Regarding overall appreciation, the consumers gave higher scores to the organically produced samples.

EPrint Type:Journal paper
Keywords:QDA analysis; suckling lamb; organic production; consumer preferences
Subjects: Food systems > Food security, food quality and human health
Animal husbandry > Production systems > Sheep and goats
Research affiliation: Spain > University of Salamance
Deposited By: Revilla, Dr Isabel
ID Code:18582
Deposited On:21 Jun 2011 10:50
Last Modified:21 Jun 2011 10:50
Document Language:English
Refereed:Peer-reviewed and accepted

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