dc.contributor.author | Realini, C.E. | |
dc.contributor.author | Pavan, E. | |
dc.contributor.author | Johnson, P.L. | |
dc.contributor.author | Font-i-Furnols, M. | |
dc.contributor.author | Jacob, N. | |
dc.contributor.author | Agnew, M. | |
dc.contributor.author | Craigie, C.R. | |
dc.contributor.author | Moon, C.D. | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2020-12-15T12:28:53Z | |
dc.date.available | 2022-03-24T12:00:17Z | |
dc.date.issued | 2020-11-22 | |
dc.identifier.citation | Realini, C.E., E. Pavan, P.L. Johnson, M. Font-i-Furnols, N. Jacob, M. Agnew, C.R. Craigie, and C.D. Moon. 2020. "Consumer Liking Of M. Longissimus Lumborum From New Zealand Pasture-Finished Lamb Is Influenced By Intramuscular Fat". Meat Science, 108380. doi:10.1016/j.meatsci.2020.108380. | ca |
dc.identifier.issn | 0309-1740 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/1025 | |
dc.description.abstract | Palatability of meat is known to be affected by intramuscular fat (IMF), but the effect in relatively low-fat New Zealand lamb is unknown. This study evaluated the eating quality of 108 loins (M. longissimus lumborum) from a single flock of ewe-lambs. Loins ranged from 1.09–5.68% IMF and were stratified into 6 groups: 1.65, 2.12, 2.65, 3.20, 3.58 and 4.40%. Consumers' (n = 165) overall liking of lamb increased significantly at around 3% IMF, achieving maximum scores at 4% IMF. One consumer cluster (n = 111) showed a linear increase in overall liking with increasing IMF%, regarded as ‘IMF lovers: the more the better’, while a second cluster (n = 54) preferred 2.5–3.5% IMF, described as ‘IMF optimizers: just the right amount’. IMF% was modestly correlated (~ + 0.25) with all sensory attributes except juiciness. Liking scores were modestly correlated with monounsaturated (~ + 0.25) and polyunsaturated (~ − 0.20) fatty acids. Results suggest aiming for IMF% levels in New Zealand lamb beyond 3% to maximize eating quality for premium markets in particular. | ca |
dc.format.extent | 38 | ca |
dc.language.iso | eng | ca |
dc.publisher | Elsevier | ca |
dc.relation.ispartof | Meat Science | ca |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1016/j.meatsci.2020.108380 | ca |
dc.contributor.group | Qualitat i Tecnologia Alimentària | ca |