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

Author

Listed:
  • I. Revilla
  • 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)

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.

Suggested Citation

  • I. Revilla & M. A. Lurueña-Martínez & M. A. Blanco-Lopez & A. M. Vivar-Quintana & C. Palacios & P. Severiano-Pérez, 2009. "Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 267-270.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:949-cjfs
    DOI: 10.17221/949-CJFS
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