Concentration of three branched-chain fatty acids in adipose tissue does not affect meat sensory traits in crossbred and purebred German "Merinolandschaf" lambs

Abstract. Intense sheep odour and flavour in lamb is often associated with lower consumer acceptance. Branched-chain fatty acids (BCFAs) are suggested as possible reasons. Therefore, muscle and subcutaneous adipose tissue samples of 98 lamb chops were analysed for three BCFAs (4-methyloctanoic, 4-ethyloctanoic and 4-methylnonanoic fatty acid). Samples were derived from a previous study, in which lambs were raised and fattened under intensive conditions and tested for sensory quality. BCFA contents of fat extracts from muscle tissue were very low and quantification was not possible. In subcutaneous adipose tissue different concentrations of BCFA and differences between crosses were detected. The sex of lambs had a significant influence. The BCFA correlations were significant, while correlations between BCFA of adipose tissue and sensory traits were not significant. Therefore, it seems likely that BCFA concentrations were too low and/or other substances are involved in causing the lamb flavour detected through sensory analysis.

Castration and slaughter age effects on panel assessment and aroma compounds of the "mestiço" goat meat

Cooked meat from castrated male and intact "mestiço" goats slaughtered at 175, 220, 265 and 310 days of age, were analysed by panellists and GC-MS. Slaughter age had a (P<0.05) effect on organoleptic qualities of goat meat. Scores for sensorial attributes were not different (P<0.05) for intact and castrated goats. A total of 87 compounds were identified and a further 21 were partially characterized by GC-MS. Hydrocarbons were presented in the highest relative amounts and all aroma isolates were dominated by products of lipid degradation. Total relative abundance of volatiles was identified at higher levels in the cooked meat from castrated goats than from entires. Meat from goats slaughtered at first age (175 days) was preferred by panellists and was found to have the lowest number of volatiles and total relative abundance.