Arsenos G, Banos G, Fortomaris P, Katsaounis N, Stamataris C, Tsaras L, Zygoyiannis D
Department of Animal Husbandry, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54006 Thessaloniki, Greece.
Meat Sci. 2002 Apr;60(4):379-87. doi: 10.1016/S0309-1740(01)00147-4.
The eating quality of lamb meat of three indigenous Greek dairy breeds of sheep, reared under different nutritional management conditions, was assessed by Taste Panel Tests (TPT). Lean samples from the leg joints of 69 lamb carcasses of the Boutsko (B), Serres (S) and Karagouniko (K) breed were used. For the first TPT, 24 lambs (four males and four females of each breed) were reared in individual pens on a concentrate ration fed ad libitum. For the second TPT, 27 individual penned male lambs were fed on Lucerne hay ad libitum and on three different levels of concentrate: High (H), Medium, (M) and Low (L). For the third TPT, 18 male lambs were used; initially the groups were fed indoors for 63 days on three different levels of concentrate (H, M and L) together with ad libitum Lucerne hay, and subsequently finished on irrigated, sown pasture. For TPT 1, leg joints were obtained from lambs that had been slaughtered at 30, 45, 60 or 90% of mature weight (PMW) for each breed. For TPT 2, lambs were slaughtered at 23, 28 or 33 kg target slaughter live weights (TSLW), common for all breeds. For TPT 3, lambs were slaughtered at 48 or 55% of PMW for each breed. Panellists assessed warm, roasted lean samples of leg joints and rated Flavour, Juiciness, Tenderness and Overall Acceptability. In TPT 1, degree of maturity significantly affected Flavour, Tenderness and Overall Acceptability whereas sex affected only Flavour. In TPT 2, breed and concentrate level significantly affected the quality characteristics, but concentrate level had no significant effect in TPT 3. Effects associated with slaughter weight were significant for most characteristics in all TPT, with decreasing acceptability for older/heavier lambs. Significant interactions were found between breed and the other factors in TPT 2 and TPT 3 for most quality characteristics. Results from these studies suggest changing traditional production systems may enhance the eating quality of lamb meat.
通过味觉小组测试（TPT）对在不同营养管理条件下饲养的三种希腊本土奶羊品种的羊肉食用品质进行了评估。使用了来自69只布尔茨科（B）、塞雷斯（S）和卡拉古尼科（K）品种羊胴体腿部关节处的瘦肉样本。在第一次味觉小组测试中，24只羔羊（每个品种4只雄性和4只雌性）被饲养在单独的围栏中，自由采食精饲料。在第二次味觉小组测试中，27只单独围栏饲养的雄性羔羊自由采食苜蓿干草，并给予三种不同水平的精饲料：高（H）、中（M）和低（L）。在第三次味觉小组测试中，使用了18只雄性羔羊；最初，这些组在室内饲养63天，采食三种不同水平的精饲料（H、M和L）以及自由采食的苜蓿干草，随后在灌溉的人工牧场上育肥。对于味觉小组测试1，腿部关节取自每个品种达到成熟体重（PMW）的30%、45%、60%或90%时屠宰的羔羊。对于味觉小组测试2，羔羊在23、28或33千克的目标屠宰活重（TSLW）时屠宰，这是所有品种的共同标准。对于味觉小组测试3，每个品种的羔羊在达到成熟体重的48%或55%时屠宰。小组成员对腿部关节温热、烤制后的瘦肉样本进行评估，并对风味、多汁性、嫩度和总体可接受性进行评分。在味觉小组测试1中，成熟度显著影响风味、嫩度和总体可接受性，而性别仅影响风味。在味觉小组测试2中，品种和精饲料水平显著影响品质特性，但精饲料水平在味觉小组测试3中没有显著影响。在所有味觉小组测试中，与屠宰体重相关的效应对于大多数特性都是显著的，年龄较大/体重较重的羔羊可接受性降低。在味觉小组测试2和味觉小组测试3中，对于大多数品质特性，品种与其他因素之间存在显著的相互作用。这些研究结果表明，改变传统生产系统可能会提高羊肉的食用品质。
