Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat

Meat Science

Volumn 96, Issue 2, 2014, Pages 1088-1094

  Watkins, P J ^a   Kearney, G ^c   Rose, G ^d   Allen, D ^d   Ball, A J ^b   Pethick, D W ^b,e   Warner, R D ^a,b  

^a CSIRO   (Australia)

^b UNIVERSITY OF NEW ENGLAND   (Australia)

^c not available   (Australia)

^d Farming Systems Research Division Department of Environment and Primary Industries   (Australia)

^e MURDOCH UNIVERSITY   (Australia)

Author keywords

3 Methylindole; BCFA; Consumer sensory; Lamb; Meat quality; Sheepmeat

Indexed keywords

BIRDS; MEATS;

3-METHYLINDOLE; BCFA; CONSUMER SENSORY; LAMB; MEAT QUALITY; SHEEPMEAT;

FATTY ACIDS;

OVIS ARIES;

FATTY ACID;

3-METHYLINDOLE; ANIMAL; ARTICLE; BCFA; CONSUMER; CONSUMER SENSORY; COOKING; DIET; DOMESTIC SHEEP; HUMAN; LAMB; MEAT; MEAT QUALITY; ODOR; SHEEPMEAT; STATISTICAL MODEL; TASTE;

3-METHYLINDOLE; BCFA; CONSUMER SENSORY; LAMB; MEAT QUALITY; SHEEPMEAT;

ANIMALS; CONSUMER SATISFACTION; COOKING; DIET; FATTY ACIDS; HUMANS; MEAT; MODELS, STATISTICAL; ODORS; SHEEP, DOMESTIC; TASTE;

EID: 84889595721     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.08.011     Document Type: Article

References (29)

1. Braggins T.J. Effect of stress-related changes in sheepmeat ultimate pH on cooked odour and flavour. Journal of Agricultural and Food Chemistry 1996, 44:2352-2360.
2. Brennand C.P., Ha J.K., Lindsay R.C. Aroma properties and thresholds of some branched-chain and other minor fatty acids occurring in milkfat and meat lipids. Journal of Sensory Studies 1989, 4:105-120.
3. Chaintreau A. Quantitative use of gas-chromatography-olfactometty: The GC-"SNIF" method. Flavor, Fragrance and Odor Analysis 2002, 333-348. Marcel Dekker, Inc., New York. R. Marsili (Ed.).
4. Duncan W., Garton G. Differences in the proportion of branched-chain fatty acids in subcutaneous triacylglycerols of barley-fed ruminants. The British Journal of Nutrition 1978, 40:29-33.
5. Fogarty N.M., Banks R.G., van der Werf J.J.F., Ball A.J., Gibson J.P. The information nucleus - A new concept to enhance sheep industry genetic improvement. Proceedings of the Association for Advancement of Animal Breeding and Genetics 2007, 17:29-32.
6. Ha J.K., Lindsay R.C. Volatile alkylphenols and thiophenol in species-related characterising flavors of red meats. Journal of Food Science 1991, 55:1197-1202.
7. Kenward M.G., Roger J.H. Small sample inference for fixed effects from restricted maximum likelihood. Biometrics 1997, 53:983-997.
8. McFarland I., Curnow M., Hyder M., Ashton B., Roberts D. Feeding and managing sheep in dry times 2006, Department of Agriculture and Food, Western Australia.
9. Pannier L., Pethick D.W., Geesink G.H., Ball A.J., Jacob R.H., Gardner G.E. Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness. Meat Science 2014, 96:1068-1075. (this issue).
10. Pannier L., Ponnampalam E.N., Gardner G.E., Hopkins D.L., Ball A.J., Jacob R.H., et al. Prime Australian lamb supplies key nutrients for human health. Animal Production Science 2010, 50:1115-1122.
11. Pethick D.W., Davidson R., Hopkins D.L., Jacob R.H., D'Souza D.N., Thompson J.M., et al. The effect of dietary treatment on meat quality and on consumer perception of sheep meat eating quality. Australian Journal of Experimental Agriculture 2005, 45:517-524.
12. Pethick D.W., Hopkins D.L., D'Souza D.N., Thompson J.M., Walker P.J. Effects of animal age on the eating quality of sheep meat. Australian Journal of Experimental Agriculture 2005, 45:491-498.
13. Pleasants A.B., Thompson J.M., Pethick D.W. A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat. Australian Journal of Experimental Agriculture 2005, 45:483-489.
14. Ponnampalam E.N., Butler K.L., Jacob R.H., Pethick D.W., Ball A.J., Hocking Edwards J.E., Geesink G., Hopkins D.L. Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems. Meat Science 2014, 96:1104-1110. (this issue).
15. Ponnampalam E.N., Warner R.D., Kitessa S., McDonagh M.B., Pethick D.W., Allen D., et al. Influence of finishing systems and sampling site on fatty acid composition and retail shelf-life of lamb. Animal Production Science 2010, 50:775-781.
16. Rowe J.B. Supplementary feeds for sheep. Journal of Agriculture of Western Australia 1986, 27:100-102.
17. Schreurs N.M., McNabb W.C., Tavendale M.H., Lane G.A., Barry T.N., Cummings T., et al. Skatole and indole concentration and the odour of fat from lambs that had grazed perennial ryegrass/white clover pasture or Lotus corniculatus. Animal Feed Science and Technology 2007, 138:254-271.
18. Tavendale M.H., Lane G.A., Schreurs N.A., Fraser K., Meagher L.P. The effects of condensed tannins from Dorycnium rectum on skatole and indole ruminal biogenesis for grazing sheep. Australian Journal of Agricultural Research 2005, 56:1331-1337.
19. Thompson J.M., Gee A., Hopkins D.L., Pethick D.W., Baud S.R., O'Halloran W.J. Development of a sensory protocol for testing palatability of sheep meats. Australian Journal of Experimental Agriculture 2005, 45:469-476.
20. Thompson J.M., Hopkins D.L., D'Souza D.N., Walker P.J., Baud S.R., Pethick D.W. The impact of processing on sensory and objective measurements of sheep meat eating quality. Australian Journal of Experimental Agriculture 2005, 45:561-573.
21. Thompson J.M., Pleasants A.B., Pethick D.W. The effect of design and demographic factors on consumer sensory scores. Animal Production Science 2005, 45:477-482.
22. Urbach G., Stark W., Forss D.A. Volatile compounds in butter oil II. Flavour and flavour thresholds of lactones, fatty acids, phenols, indole and skatole in deodorised synthetic butter. Journal of Dairy Science 1972, 39:35-47.
23. Wales W.J., Doyle P.T., Pearce G.R. The feeding value of cereal straws for sheep. I. Wheat straws. Animal Feed Science and Technology 1990, 29:1-14.
24. Warner R.D., Jacob R.H., Edwards J.E.H., McDonagh M.B., Pearce K.L., Geesink G., et al. Quality of lamb meat from the Information Nucleus Flock. Animal Production Science 2010, 50:1123-1134.
25. Watkins P.J., Rose G., Salvatore L., Allen D., Tucman D., Warner R.D., et al. Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs. Meat Science 2010, 86:594-599.
26. Wong E., Nixon L.N., Johnson C.B. Volatile medium chain fatty acids and mutton flavor. Journal of Agricultural and Food Chemistry 1975, 23:495-498.
27. Young O.A., Berdagué J.-L., Viallon C., Rousset-Akrim S., Theriez M. Fat-borne volatiles and sheepmeat odour. Meat Science 1997, 45:183-200.
28. Young O.A., Braggins T.J. Sheepmeat odour and flavour. Flavor of Meat, Meat Products and Seafoods 1998, 101-130. Blackie Academic & Professional, London. F. Shahidi (Ed.).
29. Young O.A., Lane G.A., Priolo A., Fraser K. Pastoral and species flavour in lambs raised on pasture, lucerne or maize. Journal of the Science of Food and Agriculture 2003, 83:93-104.