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The Effects of Age, Sex, and Hot Carcass Weight on Cooked Lamb Flavor and Off Flavor in Four Muscle Cuts

Garza, Horacio , III
http://rave.ohiolink.edu/etdc/view?acc_num=osu1511949373145599

Abstract Details

2017, Master of Science, Ohio State University, Animal Sciences.
Inconsistency of lamb quality in the United States has resulted from the wide-range of production management systems including variation of breed, diet, and animal age at time of harvest (slaughter endpoints), which in turn affects body composition. In the present study, a total of 48 lambs originating from three western U.S. regions (16 lambs; 8 ewes and 8 wethers from each location) and similar breed composition (Suffolk cross), were selected to represent different carcass weight compositions (heavy and light market weights), and age at time of harvest (5 and 12 mo.). Lambs were intended to represent different production systems and US market channels within the lamb category. After harvest, carcass measurements were recorded, then fabricated into wholesale cuts (inside boneless lamb leg, boneless sirloin, rack, and whole boneless shoulder), and the semimembranosus, gluteus medius, longissimus thoracis, and ground shoulder were derived from these cuts (14 d postmortem) to identify differences in meat quality and palatability characteristics. Feeding lambs a high concentrate diet after weaning (HW12), and reaching heavier end weights clearly added excess fat (backfat and body wall), had a larger ribeye, and higher yield grades (P < 0.05), resulting in a lower lean to fat ratio compared with 5 and 12 month light weight lambs. Furthermore, intramuscular fat in the longissimus thoracis was influenced as 12 month lambs possessed higher lipid concentrations than 5 month lambs (P < 0.05), and a sex effect was noted as wether lambs had greater lipid concentrations than ewe lambs (P < 0.05). Additionally, shoulder patty samples possessed higher lipid concentrations in heavy weight lambs (P < 0.05). Color (L*, a*, and b*) values and pH were moderately influenced by age, sex, and body weight, but light weight 12 mo. lambs (LW12) had the lowest L* values (darkest) in the LT muscle (P < 0.01). Lastly, a sex difference was noted as wether lambs possessed higher a* value (redder) in the LT muscle (P < 0.05). At an older age, lamb was considered tougher in both muscle cuts sampled (LT and SM) and possessed greater flavor and off flavor intensity in the longissimus thoracis muscle, but had similar flavor and off-flavor intensity in other sampled muscle cuts compared with meat derived from younger sheep. Of note, umami, browned, liver and metallic flavor profiles were most frequently observed by panelists across treatments. However, livery off flavor was noted as being more consistent with light weight 12 mo. lambs in the semimembranosus and gluteus medius muscles (P < 0.05) in comparison to other treatments. Overall, lambs in the present study possessed mild flavor and low instances of off flavors in all muscle cuts sampled.
Lyda Garcia (Advisor)
Francis Fluharty (Committee Member)
Stephan Boyles (Committee Member)
Steve Moeller (Committee Member)
61 p.
Animal Sciences
Lamb Eating Quality; Lamb Flavor; Lamb Meat Characteristics

Recommended Citations

Citations

  • Garza, III, H. (2017). The Effects of Age, Sex, and Hot Carcass Weight on Cooked Lamb Flavor and Off Flavor in Four Muscle Cuts [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1511949373145599

    APA Style (7th edition)

  • Garza, III, Horacio . The Effects of Age, Sex, and Hot Carcass Weight on Cooked Lamb Flavor and Off Flavor in Four Muscle Cuts . 2017. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1511949373145599.

    MLA Style (8th edition)

  • Garza, III, Horacio . "The Effects of Age, Sex, and Hot Carcass Weight on Cooked Lamb Flavor and Off Flavor in Four Muscle Cuts ." Master's thesis, Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1511949373145599

    Chicago Manual of Style (17th edition)

osu1511949373145599
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This open access ETD is published by The Ohio State University and OhioLINK.