scholarly journals The effects of age, sex, and hot carcass weight on cooked lamb flavor and off-flavor in four muscle cuts

2021 ◽  
Author(s):  
H Garza ◽  
J R Jaborek ◽  
H N Zerby ◽  
S J Moeller ◽  
M P Wick ◽  
...  
Keyword(s):  
Wall Thickness ◽  
Total Lipid ◽  
Shear Force ◽  
Body Wall ◽  
Carcass Weight ◽  
Light Weight ◽  
Heavy Weight ◽  
Flavor Intensity ◽  
Ewe Lambs ◽  
Time Of Harvest

Abstract The present study used 48 lambs originating from three different locations in the Western U.S. (16 lambs per location; 8 ewes and 8 wethers per location). Each consisting of similar breed composition (Suffolk cross) that were selected to represent weight by age at harvest treatments: light weight carcasses at 5 mo. (LW5, 31.81 ± 1.88 kg), light weight carcasses at 12 mo. (LW12, 35.09 ± 4.45 kg), heavy weight carcasses at 12 mo. (HW12, 57.89 ± 4.70 kg) with different carcass weight compositions. Older heavy weight lambs (HW12) had greater (P ≤ 0.01) hot carcass weight, ribeye area, backfat and body wall thickness, and yield grade compared with light weight lamb carcasses (LW5 and LW12). The longissimus thoracis longissimus thoracis (LT) from older lamb carcasses (LW12 and HW12) had a greater (P ≤ 0.01) total lipid percentage compared with younger lamb carcasses (LW5). Across harvest weight and age treatments, wether carcasses had greater (P ≤ 0.05) total lipid percentage compared with ewe carcasses. Slice shear force values were greater (P ≤ 0.01) for both the LT and semimembranosus from older lambs (LW12 and HW12) compared with LW5 lambs, with no differences between ewes and wethers. Lamb flavor intensity was greater (P ≤ 0.05) for the LT of LW12 lambs and tended (P = 0.08) to be greater for HW12 lambs, compared with the LT from LW5 lambs. The off-flavor intensity of the LT was greater (P ≤ 0.01) for older lambs (LW12 and HW12) compared with LW5 lambs. Interestingly, the lamb flavor and off-flavor intensity scores of the ground shoulder exhibited a treatment × sex interaction. Lamb flavor intensity of LW12 lamb was greater (P ≤ 0.05) from ewes compared with wethers; whereas wethers had a greater (P ≤ 0.05) lamb flavor intensity compared with ewes for HW12 lambs, and LW12 ewe lambs had a greater (P ≤ 0.05) off-flavor intensity compared with all other treatment × sex treatment combinations. Overall, lambs in the present study possessed a mild lamb flavor, typically with greater lamb flavor and off-flavor intensities for older animals; while slice shear force and LT lipid percentage increased as animal age increased at the time of harvest.

scholarly journals PRODUCTION ON AN OLD IRRIGATED PASTURE

1987 ◽  
pp. 215-218
Author(s):  
R.A. Moss
Keyword(s):  
The Other ◽  
Carcass Weight ◽  
Meat Production ◽  
Light Weight ◽  
Stocking Rate ◽  
Heavy Weight ◽  
Wool Production ◽  
Ewe Lambs ◽  
Lamb Meat ◽  
Stocking Rates

Lamb meat production from an irrigated old ryegrass pasture farmlet is reported for the following conditions in successive years:- Year 1 and 2: Stocked at 18 ewes plus 5 ewe replacements/ha - dry summers Year 3: Same stocking rate as year 1 - moist summer Year 4: Stocking rate reduced to 15 ewes plus 4 replacements/ha - dry summer Year 5: Same stocking rate as year 4 - wet summer Mean carcass weight for all lambs in years l-5 was respectively 12.0, 12.4, 13.4, 12.0 and 14.2 kg; lamb meat production was respectively 241, 257, 252, 214 and 262 kg/ha. At high stocking rates, in the years with dry summers, early drafting of light weight lambs was necessary so that other lambs could achieve a target carcase weight of 13-16 kg. However ewe lambs did not reach that target. For two years with reduced stocking rate, dry summer weather in one of these years still precluded ewe lambs from reaching the target. In the other year with wet summer weather, production per lamb and per hectare was satisfactory. Further management means of increasing production of heavy weight lamb are discussed. Keywords: Pasture yields, lamb production, carcase weight, wool production

scholarly journals The Effect of Increased Pork Hot Carcass Weights and Varying Chop Thicknesses on Consumer Visual Appearance and Purchase Intent Ratings of Top Loin Chops

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. A. Rice ◽  
A. B. Lerner ◽  
H. E. Price ◽  
J. C. Woodworth ◽  
J. M. Gonzalez ◽  
...  
Keyword(s):  
Consumer Preference ◽  
Carcass Weight ◽  
Purchase Intent ◽  
Light Weight ◽  
Visual Appearance ◽  
Heavy Weight ◽  
Industry Standards ◽  
Line Scale ◽  
Retail Display ◽  
Kg Medium

ObjectivesThe objective of this study was to evaluate the effect of increased pork hot carcass weights on consumer visual acceptability and purchase intent ratings of top loin chops cut to various thicknesses in a price labeled versus unlabeled retail display scenario.Materials and MethodsPigs in this study were intentionally raised to reach heavier hot carcass weights when compared to industry standards. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: a light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to 119.0 kg), medium-heavy weight (MHVY; 119.1 to 124.4), and a heavy weight (HVY; 124.4 and greater). Loins were fabricated into 4 pairs of chops of specified thicknesses (1.27, 1.91, 2.54, and 3.18 cm) at Day 7, 8, or 9 postmortem. For each chop loineye area, length and width were measured. One chop from each specified thickness was then randomly assigned to be packaged with a label containing package price and weight information. The other paired chop was packaged without a label. Consumers (N = 393; 8 per panel) from the Manhattan, KS, area assessed chops from each weight group × thickness combination in both labeled and unlabeled scenarios. Chops were assessed on a 0 to 100 continuous line scale for desirability and purchase intent. Consumers were also able to indicate “yes” or “no” if the chop was either desirable and if they would purchase the chop.ResultsAs hot carcass weight increased, there was an increase in loineye area and chop length, with chops from HVY carcasses having greater (P < 0.05) loineye areas and lengths compared to all other weight treatments. For both appearance and purchase intent ratings, chops from HVY carcasses were given higher (P < 0.05) ratings compared to LT chops. Additionally, consumers gave greater (P < 0.05) appearance ratings to thicker cut chops. There was a hot carcass weight × chop thickness interaction (P < 0.05) for the percentage of consumers that indicated the chop was desirable overall. Regardless of hot carcass weight treatment, chops with a thickness of 1.27 cm had the lowest (P < 0.05) percentage of consumers indicate they were desirable overall. Within the LT and MLT weight treatments, chops with a thickness of 1.91 and 2.54 cm were similar (P > 0.05) with the greatest (P < 0.05) percentage of consumers who indicated they were desirable. Within the HVY weight treatment, chops with a thickness of 2.54 cm had the greatest (P < 0.05) percentage of consumers who indicated they were desirable. A greater (P < 0.05) percentage of consumers indicated “yes” they would purchase chops cut to a thickness of 2.54 cm compared to all other thicknesses. Additionally, there was a greater (P < 0.05) percentage of consumers who indicated they would purchase chops that were unlabeled compared to chops labeled with weight and pricing information.ConclusionThese results indicate that carcass weight and chop thickness can affect consumer preference and purchasing decisions. Thus, both should be considered by retailers when marketing fresh pork top loin chops.

The body and carcass composition of East African ruminants. I. The composition of ‘Improved Boran’ Bos indicus steer carcasses

1965 ◽  
Vol 65 (2) ◽  
pp. 261-284 ◽  
Author(s):  
H. P. Ledger
Keyword(s):  
Compensatory Growth ◽  
Bos Indicus ◽  
Carcass Composition ◽  
The Body ◽  
Supplementary Feeding ◽  
Carcass Weight ◽  
Light Weight ◽  
East African ◽  
Heavy Weight

Fifty Boran Bos indicus steers, all of which were born during the same months, were reared together on grass without supplementary feeding, until required for slaughter. Pre-determined randomly selected groups of these steers were slaughtered at 1½, 2½, 3½, 4, 5 and 5½ years of age. Carcass analyses were carried out and the changing relationship between the edible carcass components themselves and of their relationship to live and carcass weights during growth were investigated. It was observed that certain components maintained a near constant relationship to each other throughout growth. It was also noted that compensatory growth of light-weight weaners enabled them to be as productive, in terms of final carcass weight and composition at 3½ and 4 years, as heavy-weight weaners.

scholarly journals Tenderness and Juiciness of Beef Steaks from Varying Hot Carcass Weights

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
M. Fevold ◽  
L. Grube ◽  
W. Keller ◽  
K. Maddock-Carlin ◽  
R. Maddock
Keyword(s):  
Shear Force ◽  
Carcass Weight ◽  
Muscle Temperature ◽  
Drip Loss ◽  
Color Analysis ◽  
Marbling Score ◽  
Data Logger ◽  
Heavy Weight ◽  
Semimembranosus Muscle ◽  
Weight Groups

ObjectivesOur objectives were to determine how hot carcass weights affected temperature decline and pH decline of carcasses, and subsequently shear force, juiciness and color of steaks.Materials and MethodsCarcasses (n = 59) were selected at a commercial abattoir over five collection days at approximately 45 min after exsanguination and sorted by hot carcass weight. Carcasses were separated into light (< 363 kg), medium (363 to 408 kg), or heavy (> 408 kg) weight groups. Temperature decline was monitored with a data logger for 24 h with one probe inserted into the longissimus muscle at approximately the sixth rib and one probe inserted directly into the center of the semimembranosus muscle. Muscle pH was measured in the longissimus and semimembranosus muscle at 0, 4, and 24 h after carcasses were moved into chill coolers. After approximately 24 h of chilling, ribeye area, 12th rib fat, KPH, and USDA Quality and Yield Grades were collected. Ribeye rolls (IMPS 112A) and inside rounds (IMPS 160A) were transported to the North Dakota State University Meat Laboratory and aged in vacuum packaging for 14 d. Ribeye and rounds steaks were fabricated for Warner-Bratzler shear force and color analysis. Color analysis was determined on each steak using a Minolta colorimeter after a 30-min bloom time. A 50-g sample was collected for drip loss analysis. Data were analyzed using the mixed procedure of SAS.ResultsLongissimus muscle temperature at 4 h was less (P = 0.02) in light carcasses compared with heavy weight carcasses and semimembranosus muscle temperature was less (P < 0.0001) in light and medium weight carcasses compared with heavy weight carcasses. There were no differences in pH decline (P ≥ 0.16) among hot carcass weight groups. There were no differences in fat thickness, KPH or marbling score (P ≥ 0.12) among hot carcass weight groups. Longissimus area (P = 0.0002) was larger and USDA final yield grade was greater (P = 0.04) among hot carcass weight groups. There were no differences in drip loss, cook loss or WBSF in either longissimus or semimembranosus muscles (P ≥ 0.10) among carcass groups. Color data indicated that ribeye and round steaks from heavy weight carcasses were redder than steaks from light weight carcasses (P ≤ 0.02).ConclusionHot carcass weight did not have an influence on objective measures of meat palatability traits; however, carcass weight did have an effect on color.

Carcass characteristics of heavyweight crossbred lambs. II.* Carcass composition and partitioning of fat

1979 ◽  
Vol 30 (6) ◽  
pp. 1207 ◽  
Author(s):  
JM Thompson ◽  
KD Atkins ◽  
AR Gilmour
Keyword(s):  
Connective Tissue ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Intermuscular Fat

Half-carcasses of 108 wether and ewe lambs from six genotypes, slaughtered at 34, 44 and 54 kg liveweight, were dissected into subcutaneous fat, intermuscular fat, muscle, bone and connective tissue. The six genotypes were the progeny of Dorset Horn and Border Leicester rams mated to Merino, Corriedale and Border Leicester x Merino first-cross ewes. As carcass weight increased, the proportion of subcutaneous and intermuscular fat increased (b > 1 ; P < 0.05) and the proportion of muscle and bone decreased (b < 1; P < 0.05). Lambs sired by Border Leicester rams had more subcutaneous fat (12.7%), more intermuscular fat (7.6%) and more bone (5.7%) than lambs sired by Dorset Horn rams at the same carcass weight (P< 0.05). Similarly, lambs sired by Dorset Horn rams had more muscle (7.2%) than lambs sired by Border Leicester rams at the same carcass weight (P < 0.05). Breed of dam had no effect on carcass composition. Wether lambs had a greater proportion of bone (5.7%) than ewe lambs at the same carcass weight (P < 0.05). The breed of sire effect and the lack of a breed of dam effect on carcass composition, in conjunction with estimated mature weights for the breeds, suggest possible differences between sire and dam breeds in the partitioning of fat between the carcass and non-carcass depots. ____________________ *Part I, Aust. J. Agric. Res., 30: 1197 (1979).

Effects of the percentage of Texel or Rouge de ľOuest genes in lambs on carcass characteristics and meat quality

1999 ◽  
Vol 69 (1) ◽  
pp. 81-92 ◽  
Author(s):  
A. F. Carson ◽  
B. W. Moss ◽  
R. W. J. Steen ◽  
D. J. Kilpatrick
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Fat Content ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Bone Content ◽  
Intermuscular Fat ◽  
Ram Lambs

AbstractThis study investigated the effects of the percentage of Texel or Rouge de l’Ouest (Rouge) genes in lambs (0, 50, 75 or 100%; the remainder being Greyface (Border Leicester × Scottish Blackface)) on lamb carcass characteristics and meat quality. Ewe lambs were slaughtered at 34, 40, 46 and 52 kg and ram lambs were slaughtered at 40, 46, 52 and 58 kg live weight. Dressing proportion increased (P < 0·001) by 0·53 and 0·27 g carcass weight per kg live weight for each 1% increase in Texel or Rouge genes respectively. Carcass conformation classification increased (P < 0·001) by 0·016 and 0·007 units (on a five-point scale) for each 1% increase in Texel or Rouge genes respectively. Carcass fat depth measures were reduced by Texel and Rouge genes such that at a constant fat depth end point, carcass weight could be increased by 0·029 and 0·023 kg for each 1% increase in Texel or Rouge genes. Carcass lean content increased (P < 0·001) by 0·99 and 0·27 g/kg for each 1% increase in Texel or Rouge genes. Subcutaneous fat content was reduced (P < 0·001) by 0·36 and 0·29 g/kg for each 1% increase in Texel or Rouge genes. Intermuscular fat content was reduced (P < 0·01) by 0·38 g/kg per 1% increase in Texel genes, whereas Rouge genes had no effect. Similarly, bone content was reduced (P < 0·01) by Texel genes only (0·31 g/kg per 1% increase in Texel genes). Warner-Bratzler shear force values showed a quadratic effect with increasing Texel and Rouge genes, with an initial decrease from 0 to 50% followed by an increase to 100%. Cooking loss increased (P = 0·05) as the percentage of Rouge genes in lambs increased. Increasing the percentage of Texel or Rouge genes significantly increased L* values (P < 0·01 and P < 0·05 respectively), b* values (P = 0·05 and P< 0·05 respectively) and H° values (P < 0·001).

scholarly journals Effects of storage period and egg weight of Japanese quail eggs on hatching results (short communication)

2005 ◽  
Vol 48 (5) ◽  
pp. 518-526
Author(s):  
I. Seker ◽  
S. Kul ◽  
M. Bayraktar
Keyword(s):  
Storage Period ◽  
Fertility Rate ◽  
Embryonic Mortality ◽  
Light Weight ◽  
Egg Weight ◽  
Heavy Weight ◽  
Japanese Quails ◽  
Early Embryonic Mortality ◽  
Hatching Eggs ◽  
Weight Groups

Abstract. This study was undertaken to determine the effects of storage period and egg weight of hatching eggs of Japanese quails on fertility, hatchability results. Eggs were obtained 150 females quails, all at 15 weeks of age. A total of 1942 hatching eggs were separated into 3 groups as light-weight (9.50-10.50 g), medium-weight (10.51-11.50 g), and heavy-weight (11.51-12.50 g). Based on storage period, eggs were divided into 5 groups as group 1 (0-3 days), group 2 (4-6 days), group 3 (7-9 days), group 4 (10-12 days), and group 5 (13-15 days). The influence of storage period on hatchability of fertile eggs and early, middle, and late period embryonic mortality rates was found significant (P<0.01). The effect of egg weight on fertility rate, hatchability of fertile eggs and early embryonic mortality was significant (P<0.05, P<0.01). The significant differences between storage period groups were observed in hatchability of fertile eggs. The differences between egg weight groups for fertility rate, hatchability of fertile eggs and early embryonic mortality was significantly higher in light weight group than the other egg weight groups. Results of this study concluded that a 12 day pre-incubation storage of hatching eggs of Japanese quails did not appreciably affect hatching parameters. Use of medium or heavy weight eggs for hatching may reduce early embryonic mortality rate.

scholarly journals Quality of plant-based ground beef alternatives in comparison to ground beef of various fat levels

2021 ◽  
Author(s):  
Samuel G. Davis ◽  
Keayla Harr ◽  
Kaylee J. Farmer ◽  
Erin Beyer ◽  
Sydney B. Bigger ◽  
...  
Keyword(s):  
Shear Force ◽  
Ground Beef ◽  
Quality Characteristics ◽  
Retail Markets ◽  
Texture Profile ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Moisture Percentage ◽  
Fat Level

The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15 / fat level) of 1.36 kg GB chubs of three different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy-protein based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All three GB samples rated higher (P &lt; 0.05) than the three GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P &lt; 0.05) juicy, softer (P &lt; 0.05), and lower (P &lt; 0.05) for beef flavor and odor intensity and higher (P &lt; 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P &lt; 0.05) change in shape through cooking and a lower (P &lt; 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P &lt; 0.05) shear force and PJP values than the GB. The color of the GBA differed (P &lt; 0.05) from the GB, with the GB samples being more (P &lt; 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.

Effect of grain or silage supplementation on meat quality attributes of cryptorchid lambs grazing lucerne or annual grass-clover pastures

1995 ◽  
Vol 35 (4) ◽  
pp. 461 ◽  
Author(s):  
DL Hopkins ◽  
PJ Holst ◽  
DG Hall
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
The Other ◽  
Carcass Weight ◽  
Annual Grass ◽  
Eye Muscle ◽  
Mean Values ◽  
Significant Difference ◽  
The Mean ◽  
Ad Libitum

Objective and subjective tests for quality were performed on the meat from 40 cryptorchid second-cross lambs fed lucerne only (L; n = 8), lucerne plus an oat grain supplement ad libitum (LO; n = lo), lucerne plus wilted lucerne silage ad libitum (LS; n = 11), or an oat-lupin grain (3:1) supplement at 90% of ad libitum while grazing dry summer annual pasture (OL; n = 11). All carcasses complied with the Elite lamb specification of weight >22 kg and GR measurement 6-15 mm. There was no significant difference between groups for hot carcass weight, the mean (� s.e) values being 25.1 0.43, 25.2 � 0.36,25.2 � 0.38, and 25.3 � 0.36 kg for L, LS, LO, and OL groups, respectively. When the GR and fat depth over the eye muscle at the 12th rib were adjusted to a common carcass weight of 25.2 kg there was no significant difference between groups. There was no significant difference between groups for pH, or the colour values a*, b*, and L* of the M. longissimus thoracis et lumborum (a* is relative redness, b* relative yellowness, and L* relative lightness). The shear force values for the loin muscle were significantly (P<0.05) greater for lambs from group OL than for those from group LO. Cooking loss for the loin muscle was significantly (P<0.05) greater for OL lambs than all other groups. A comparison of the mean values for aroma and flavour showed the lambs from group OL produced meat that was considered significantly (P<0.05) less desirable for these characteristics, with other groups being similar. Meat from OL-fed lambs was considered oilier and less meaty than meat from lambs fed the other diets. There was a significant (P<0.05) difference in absolute scores between panellists, but their ranking was not affected and there was no panellist x sample interaction. Because many producers use grain supplements such as oats and lupins for finishing lambs on dry forages, further study is recommended that focuses on the interaction between supplement and the base forage.

scholarly journals Effect of energy source and level, animal age, and sex on the flavor profile of sheep meat12

2020 ◽  
Vol 4 (2) ◽  
pp. 1140-1147
Author(s):  
Jerad R Jaborek ◽  
Henry N Zerby ◽  
Macdonald P Wick ◽  
Francis L Fluharty ◽  
Steven J Moeller
Keyword(s):  
Energy Source ◽  
Block Design ◽  
Flavor Intensity ◽  
Ewe Lambs ◽  
Age Related ◽  
Randomized Complete Block Design ◽  
Ad Libitum ◽  
Eating Experience ◽  
Dietary Treatments ◽  
High Forage

Abstract The effects of dietary energy source, energy level, sheep age, and sheep sex on flavor and off-flavor intensity were evaluated. Consumer panelists, with previous lamb-eating experience, assessed lamb flavor and off-flavor intensity on a 100-point, end-anchored scale (0 = very mild to 100 = very intense), with off-flavor being defined as anything different than lamb flavor. Lamb longissimus thoracis (LT) and whole, boneless ground shoulder (GS) formed into patties were evaluated. Trial 1 was a randomized complete block design with a 3 × 2 factorial arrangement of treatments. Sheep age (ewe lambs, yearling ewes, and mature ewes; n = 16/age) and ad libitum access to diets [alfalfa pellets (AP) or whole-shelled corn (WSC100)] were treatments. The LT from mature ewes had a greater (P ≤ 0.02) off-flavor intensity when compared with yearling ewes and ewe lambs. Ground shoulder from sheep raised on AP had a greater lamb flavor (P ≤ 0.04) and off-flavor (P ≤ 0.04) intensity than GS from sheep consuming WSC100. Trial 2 was a randomized complete block design with a 3 × 2 × 2 factorial arrangement of treatments. Three dietary treatments [AP, WSC100, and restricted intake of whole-shelled corn to 85% of ad libitum (WSC85)], lamb sex (ewes and wethers; n = 48/sex), and lamb age [short fed, 177 ± 16.6 d of age and 93 ± 20.5 d on feed (DOF); long fed, 294 ± 7.0 d of age and 219 ± 3.8 DOF]. Flavor intensity of the LT was greater (P ≤ 0.05) from lambs offered AP when compared with lambs offered WSC85, whereas lamb flavor of the LT from lambs fed WSC100 was intermediate and not different from the lamb flavor of the LT of lambs fed AP or WSC85. The LT of long-fed lambs had a greater (P ≤ 0.01) lamb flavor and off-flavor intensity when compared with short-fed lambs. Lambs offered AP resulted in a GS with greater lamb flavor intensity (P ≤ 0.01) when compared with lambs offered WSC85 and WSC100, with no diet influence on GS off-flavor intensity. Long-fed lambs produced GS with a greater lamb flavor (P ≤ 0.01) and off-flavor (P ≤ 0.01) intensity when compared with GS from short-fed lambs. Results from the two trials indicate lamb flavor and off-flavor intensity were greater from sheep offered a high-forage (AP) diet when compared with a high-concentrate (WSC) diet. Lamb flavor intensity increased as age of the sheep at harvest increased, suggesting dietary management and associated age-related effects at harvest will influence consumer perception of lamb flavor.

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