Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production

I. Revilla, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, A. M. Vivar-Quintana, C. Palacios and P. Severiano-Pérez
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M. A. Lurueña-Martínez: Área de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, Spain
M. A. Blanco-Lopez: Área de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, Spain
A. M. Vivar-Quintana: Área de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, 49022 Zamora, Spain
C. Palacios: Area de Producción Animal, Universidad de Salamanca, Facultad de Ciencias Agrarias y Ambientales, 37007 Salamanca, Spain
P. Severiano-Pérez: Facultad de Química, Departamento de Alimentos y Biotecnología, Universidad Nacional Autónoma de México, México D. F.04510, México, *E-mail: irevilla@usal.es

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S267-S270

Abstract: 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.

Keywords: QDA analysis; suckling lamb; organic production; consumer preferences (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:949-cjfs

DOI: 10.17221/949-CJFS

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