Lind Vibeke, Berg Jan, Eik Lars Olav, Mølmann Jørgen, Haugland Espen, Jørgensen Marit, Hersleth Margrethe
Institute for Agricultural and Environmental Research, Arctic Agriculture and Land Use Division, Tjøtta, N-8860 Tjøtta, Norway.
Meat Sci. 2009 Dec;83(4):706-12. doi: 10.1016/j.meatsci.2009.08.008. Epub 2009 Aug 9.
Many consumers perceive lamb meat from mountain pastures to be of superior quality, a quality that may be altered if lambs are kept for a longer period on cultivated pastures before slaughtering. The objective of this experiment was to compare sensory profile and fatty acid composition in meat from lambs slaughtered directly from unimproved mountain pastures with meat from lambs raised on unimproved mountain pastures and fattened on biodiverse cultivated pastures for 26, 39 and 42days before slaughtering. The experiment was conducted at two different locations in Norway in 2006 and 2007, with a total of 124 Norwegian Crossbred Sheep lambs. Loin samples of M. Longissimus dorsi from lambs above a body weight of 40kg were selected and analysed for sensory attributes. Fatty acid composition was determined in the subcutaneous fat over the Longissimus dorsi. Small but significant differences were found in hardness, tenderness, fattiness, metallic and rancid flavour, and in polyunsaturated fatty acids. This indicates that to a small extent pre-slaughter fattening on cultivated pastures alters meat characteristics.
许多消费者认为山地牧场的羊肉品质上乘，如果羔羊在屠宰前较长时间饲养在人工改良的牧场，这种品质可能会改变。本实验的目的是比较直接从未改良山地牧场屠宰的羔羊的肉与在未改良山地牧场饲养、并在屠宰前分别在生物多样性人工改良牧场育肥26天、39天和42天的羔羊的肉的感官特征和脂肪酸组成。该实验于2006年和2007年在挪威的两个不同地点进行，共有124只挪威杂交绵羊羔羊。选取体重超过40kg的羔羊的背最长肌腰肉样本，分析其感官特性。测定背最长肌上方皮下脂肪的脂肪酸组成。在硬度、嫩度、脂肪含量、金属味和酸败味以及多不饱和脂肪酸方面发现了微小但显著的差异。这表明在人工改良牧场进行屠宰前育肥在一定程度上会改变肉的特性。
