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Flavour differences in meat from lambs grazed on lucerne (Medicago sativa) or phalaris (Phalaris tuberosa) pastures

Published online by Cambridge University Press:  27 March 2009

R. J. Park ,
J. L. Corbett  and
E. P. Furnival
R. J. Park
Affiliation:
CSIRO Division of Food Research, Meat Research Laboratory, Gannon Hill, Queensland, Australia
J. L. Corbett
Affiliation:
CSIRO Division of Animal Physiology, Pastoral Research Laboratory, Armidale, N.S.W., Australia
E. P. Furnival
Affiliation:
CSIRO Division of Animal Physiology, Pastoral Research Laboratory, Armidale, N.S.W., Australia
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Summary

Significant differences were found in the flavour characteristics of stewed minces from lambs raised on either lucerne or phalaris pastures. The meat from lambs raised on lucerne had a more intense ‘sharp’ and ‘sickly’ aroma and flavour and a significantly lower flavour acceptability. These characteristics were not significantly alter when the lambs were starved for up to 3 days before slaughter. However, the flavour of meat from lambs transferred from lucerne to phalaris 7 or 14 days before slaughter was not significantly different from that of lambs grazed solely on phalaris.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 78 , Issue 1 , February 1972 , pp. 47 - 52
Copyright
Copyright © Cambridge University Press 1972

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