Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
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...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2009-06-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0059_comparison-of-the-sensory-characteristics-of-suckling-lamb-meat-organic-vs-conventional-production.php |
| _version_ | 1797899820611928064 |
|---|---|
| author | I. Revilla M. A. Lurueña-Martínez M. A. Blanco-Lopez A. M. Vivar-Quintana C. Palacios P. Severiano-Pérez |
| author_facet | I. Revilla M. A. Lurueña-Martínez M. A. Blanco-Lopez A. M. Vivar-Quintana C. Palacios P. Severiano-Pérez |
| author_sort | I. Revilla |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:34:56Z |
| format | Article |
| id | doaj.art-79b22d8b5f7a4535b2662a0e3e81c8da |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:56Z |
| publishDate | 2009-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-79b22d8b5f7a4535b2662a0e3e81c8da2023-02-23T03:27:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-06-0127Special Issue 1S267S27010.17221/949-CJFScjf-200910-0059Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional ProductionI. Revilla0M. A. Lurueña-Martínez1M. A. Blanco-Lopez2A. M. Vivar-Quintana3C. Palacios4P. Severiano-Pérez5Área de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, SpainÁrea de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, SpainÁrea de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, SpainÁrea de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, SpainArea de Producción Animal, Universidad de Salamanca, Facultad de Ciencias Agrarias y Ambientales, 37007 Salamanca, SpainFacultad de Química, Departamento de Alimentos y Biotecnología, Universidad Nacional Autónoma de México, México D. F.04510, México, *E-mail: irevilla@usal.es40 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.https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0059_comparison-of-the-sensory-characteristics-of-suckling-lamb-meat-organic-vs-conventional-production.phpqda analysissuckling lamborganic productionconsumer preferences |
| spellingShingle | I. Revilla M. A. Lurueña-Martínez M. A. Blanco-Lopez A. M. Vivar-Quintana C. Palacios P. Severiano-Pérez Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production Czech Journal of Food Sciences qda analysis suckling lamb organic production consumer preferences |
| title | Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production |
| title_full | Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production |
| title_fullStr | Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production |
| title_full_unstemmed | Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production |
| title_short | Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production |
| title_sort | comparison of the sensory characteristics of suckling lamb meat organic vs conventional production |
| topic | qda analysis suckling lamb organic production consumer preferences |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0059_comparison-of-the-sensory-characteristics-of-suckling-lamb-meat-organic-vs-conventional-production.php |
| work_keys_str_mv | AT irevilla comparisonofthesensorycharacteristicsofsucklinglambmeatorganicvsconventionalproduction AT maluruenamartinez comparisonofthesensorycharacteristicsofsucklinglambmeatorganicvsconventionalproduction AT mablancolopez comparisonofthesensorycharacteristicsofsucklinglambmeatorganicvsconventionalproduction AT amvivarquintana comparisonofthesensorycharacteristicsofsucklinglambmeatorganicvsconventionalproduction AT cpalacios comparisonofthesensorycharacteristicsofsucklinglambmeatorganicvsconventionalproduction AT pseverianoperez comparisonofthesensorycharacteristicsofsucklinglambmeatorganicvsconventionalproduction |