Rousset-Akrim S, Young O A, Berdagué J L
Institut National de la Recherche Agronomique, Theix, 63122, St Genés Champanelle, France.
Meat Sci. 1997 Feb;45(2):169-81. doi: 10.1016/s0309-1740(96)00099-x.
The effects of sheep age and diet on several odours and flavours are described. Ram lambs raised on ewe's milk then a corn-based diet were compared with lambs raised on milk and a pasture of grass/clover, six treatments in all. A seventh treatment comprised very old ewes maintained on pasture. Fat and lean from forequarters was minced and cooked together. Cooked lean was assessed for intensity by a sensory panel for 10 flavour attributes. Four showed significant (P < 0.01) treatment effects: 'sheepmeat', 'animal', 'liver', and 'poultry'. Sheepmeat flavour was highest in the slow-grown pasture-fed lambs. Animal flavour-the flavour associated with the odour of confined livestock-showed a similar pattern with treatment. Liver flavour was highest in ewe meat, and the biochemical origin of this flavour is discussed. Eleven related odour attributes were assessed on the rendered fat with a novel olfactometer. Five attributes showed highly significant treatment effects for intensity (P < 0.001): animal and sheepmeat odours showed a similar distribution to the equivalent flavours; likewise cabbage and rancid odours were associated with the two slow-grown pasture treatments. A comparison of the odour and flavour statistics showed that the sense of smell was the more discriminating in sheepmeat assessment, and also confirmed that fat was the true source of sheepmeat odour/flavour. In respect of sheepmeat production for effective marketing, the data showed that at 90 days, a pastoral diet resulted in slightly enhanced odours when compared with a corn-based diet. By 215 days, however, many undesirable odours were exacerbated. Since these older rams were more sexually developed, a sex rather than an age effect could not be excluded. Rendered fat from this work was further used in a companion study (Yang et al., 1997. Meat Sci., 45, 183-200) in an attempt to link individual volatile compounds to odour attributes.
本文描述了绵羊年龄和饮食对几种气味和风味的影响。将以母羊奶为食然后改为玉米为主食的公羊羔与以奶和草/三叶草牧场为食的羊羔进行比较，共有六种处理方式。第七种处理方式是在牧场饲养的非常老的母羊。将前肢的脂肪和瘦肉切碎后一起烹饪。由一个感官小组对煮熟的瘦肉的10种风味属性的强度进行评估。其中四种属性显示出显著的（P < 0.01）处理效果：“羊肉味”、“动物味”、“肝味”和“禽肉味”。生长缓慢的牧场饲养羊羔的羊肉味最浓。动物味——与圈养牲畜气味相关的味道——在不同处理方式下呈现出类似的模式。母羊肉的肝味最浓，并对这种风味的生化来源进行了讨论。使用一种新型嗅觉仪对提炼出的脂肪的11种相关气味属性进行了评估。其中五种属性的强度显示出极显著的处理效果（P < 0.001）：动物味和羊肉味的分布与相应风味类似；同样，卷心菜味和腐臭味与两种生长缓慢的牧场处理方式相关。气味和风味统计数据的比较表明，在羊肉评估中嗅觉的辨别力更强，同时也证实脂肪是羊肉气味/风味的真正来源。就有效的羊肉市场营销而言，数据表明，在90天时，与以玉米为主食相比，以牧草为主的饮食会使气味略有增强。然而，到215天时，许多不良气味会加剧。由于这些较老的公羊性发育更成熟，不能排除性别而非年龄的影响。这项工作中提炼出的脂肪进一步用于一项配套研究（Yang等人，1997年。《肉类科学》，45卷，第183 - 200页），试图将单个挥发性化合物与气味属性联系起来。
