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dc.contributor.authorRealini, C.E.
dc.contributor.authorPavan, E.
dc.contributor.authorJohnson, P.L.
dc.contributor.authorFont-i-Furnols, M.
dc.contributor.authorJacob, N.
dc.contributor.authorAgnew, M.
dc.contributor.authorCraigie, C.R.
dc.contributor.authorMoon, C.D.
dc.contributor.otherIndústries Alimentàriesca
dc.identifier.citationRealini, 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/
dc.description.abstractPalatability 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
dc.relation.ispartofMeat Scienceca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.titleConsumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fatca
dc.embargo.terms12 mesosca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca

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