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

P.J. Watkins; G. Kearney; G. Rose; D. Allen; A.J. Ball; D.W. Pethick; R.D. Warner

doi:10.1016/j.meatsci.2012.08.011

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

Journal article

Open access

Peer reviewed

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

P.J. Watkins, G. Kearney, G. Rose, D. Allen, A.J. Ball, D.W. Pethick and R.D. Warner

Meat Science, Vol.96(2), pp.1088-1094

2014

DOI: https://doi.org/10.1016/j.meatsci.2012.08.011

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Abstract

Tenderness, flavour, overall liking and odour are important components of sheepmeat eating quality. Consumer assessment of these attributes has been made for carcasses from the Information Nucleus Flock (INF) of the Cooperative Research Centre for Sheep Industry Innovation. The concentrations of three branched chain fatty acids, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic acids (compounds related to 'mutton flavour' in cooked sheepmeat) and 3-methylindole and 4-methylphenol (compounds related to 'pastoral' flavour) were determined for 178 fat samples taken from INF carcasses. Statistical modelling revealed that both MOA and EOA impacted on the 'Like Smell' consumer sensory score of the cooked meat product (P < 0.05), with increasing concentration causing lower consumer acceptance of the product. None of the compounds though had an effect on the liking of flavour. Obviously, reducing the effect of MOA and EOA on the odour of grilled lamb will improve consumer acceptance of the cooked product but other factors affecting the eating quality also need to be considered.

Details

Title: Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat
Authors/Creators: P.J. Watkins (Author/Creator) - CSIRO Animal Food and Health Sciences, 671 Sneydes Road, Werribee, 3030, Australia
G. Kearney (Author/Creator) - 36 Paynes Road, Hamilton, Vic. 3300, Australia
G. Rose (Author/Creator) - Department of Environment, Land, Water and Planning
D. Allen (Author/Creator) - Department of Environment, Land, Water and Planning
A.J. Ball (Author/Creator) - University of New England
D.W. Pethick (Author/Creator) - University of New England
R.D. Warner (Author/Creator) - University of New England
Publication Details: Meat Science, Vol.96(2), pp.1088-1094
Publisher: Elsevier BV
Identifiers: 991005542786707891
Murdoch Affiliation: School of Veterinary and Life Sciences
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.206 Meat Quality
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences