School of Agriculture and Food Science, Univ. College Dublin, Dublin 4, Ireland.
Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland.
J Food Sci. 2018 Oct;83(10):2466-2477. doi: 10.1111/1750-3841.14337. Epub 2018 Sep 25.
The aim of this study was to assess the effect of castration and slaughter age on the volatile profile of cooked meat from Scottish Blackface (SB) and Texel × Scottish Blackface (T × SB) lambs. M. longissimus thoracis et lumborum was sampled at slaughter and subjected to volatile analysis by SPME-GC-MS. Rams had higher relative proportions, expressed as relative abundance (RA), in lipid oxidation products while castrates had higher RA in pyrazines and benzenoid compounds. There was no consistent age effect on the RA of volatiles, although rams in November and January had a different volatile profile to castrates. There were higher proportions of free branched-chain fatty acids in muscle from SB compared to T × SB lambs. Overall, the results showed that production factors affected the volatile profile of cooked lamb meat which may explain differences in lamb flavor.
Lamb meat has a characteristic flavor which, according to the evidence to date, may be influenced by farm production factors like gender or slaughter age. Our results showed variations in the proportions of some flavor compounds in cooked lamb between rams and castrated lambs while an increase in slaughter age did not have a consistent effect on proportions of compounds.
本研究旨在评估去势和屠宰年龄对苏格兰黑脸羊（SB）和特克塞尔×苏格兰黑脸羊（T×SB）羔羊熟肉挥发性特征的影响。在屠宰时采集背最长肌和腰最长肌样品，并通过 SPME-GC-MS 进行挥发性分析。公羊的脂质氧化产物的相对比例（表示为相对丰度（RA））较高，而去势羊的吡嗪和苯并类化合物的 RA 较高。挥发性物质的 RA 没有一致的年龄效应，尽管 11 月和 1 月的公羊与去势羊的挥发性特征不同。与 T×SB 羔羊相比，SB 羔羊肌肉中的游离支链脂肪酸比例更高。总的来说，研究结果表明，生产因素会影响羔羊熟肉的挥发性特征，这可能解释了羊肉风味的差异。
羊肉具有独特的风味，根据目前的证据，这种风味可能受到农场生产因素的影响，如性别或屠宰年龄。我们的研究结果表明，公羊和去势羊的熟羊肉中某些风味化合物的比例存在差异，而屠宰年龄的增加对化合物比例没有一致的影响。
