Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review
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- 作者：Peter J. Watkins ; Damian Frank ; Tanoj K. Singh ; Owen A. Young ; Robyn D. Warner
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2013
- 出版时间：April 17, 2013
- 年：2013
- 卷：61
- 期：15
- 页码：3561-3579
- 全文大小：523K
- 年卷期：v.61,no.15(April 17, 2013)
- ISSN：1520-5118
文摘
Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb鈥檚 popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patterns, sheep producers are turning to alternatives to traditional grazing pasture systems. Historically, pasture has been the predominant feed system for lamb production in Australia and around the world. It is for this reason that there has been a focus on 鈥減astoral鈥?flavor in sheep meat. Pasture-associated flavors may be accepted as 鈥渘ormal鈥?by consumers accustomed to meat from pasture-fed sheep; however, these flavors may be unfamiliar to consumers of meat produced from grain-fed and other feed systems. Over the past few decades, studies examining the impacts of different feeds on lamb meat quality have yielded variable consumer responses ranging from 鈥渘o effect鈥?to 鈥渦nacceptable鈥? illustrating the diverse and sometimes inconsistent impacts of different forages on sheepmeat flavor. Despite considerable research, there is no consensus on which volatiles are essential for desirable lamb aroma and how they differ compared to other red meats, for example, beef. In contrast, comparatively little work has focused specifically on the nonvolatile taste components of lamb flavor. Diet also affects the amount of intramuscular fat and its fatty acid composition in the meat, which has a direct effect on meat juiciness and texture as well as flavor, and its release during eating. The effect of diet is far from simple and much still needs to be learned. An integrated approach that encompasses all input variables is required to better understand the impact of the feed and related systems on sheepmeat flavor. This review brings together recent research findings and proposes some novel approaches to gain insights into the relationship between animal diet, genetics, and sheepmeat quality.