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How four typical Swedish production systems for lambs affect sensory attributes of the meat
Swedish University of Agricultural Sciences.
Swedish Universtity of Agricultural Sciences.
Swedish University of Agricultural Sciences.
Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.ORCID iD: 0000-0003-2450-066X
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2018 (English)In: Proceedings 27th European Grassland Federation General Meeting: Sustainable Meat and Milk Production from Grasslands / [ed] B. Horan; M. O'Donovan; E. Kennedy; B. McCarthy;.J.A. Finn; B. O'Brien, 2018, Vol. 23, p. 780-782Conference paper, Poster (with or without abstract) (Refereed)
Abstract [en]

The aim of this study was to evaluate the effect of the four most typical producdon systems for Swedish lamb on sensory atrributes of meat, including appearance, texture, taste and flavour using an analytical panel. The experiment included four production treatments for weaned intact male lambs: (1) indoor fed with grass and clover silage ad libitum and 0.8 kg concentrate daily per lamb; (2) grazing on cultivated pasture with; or (3) without 0.3 kg concentrate supplementation daily per lamb; and (4) grazing on semi natura! pasture; eight lambs per producdon treatment were used. Feed radons, pasture height and live weight of the lambs were recorded. At slaughter, live weight, carcass conformation, fatness, pH and temperature decline in musde during 24 hoursafi:er slaughter were registered. Sensory and technological meat quality parameters were tested in cooked samples of M longissimus dorsi. Meat colour was not affected by treatment. Most sensor attributes were unaffected by producdon system hut for 'hay odour' and 'resistance to cutting; differences between the systems were manifested.

Place, publisher, year, edition, pages
2018. Vol. 23, p. 780-782
Series
Grassland Science in Europe
Keywords [en]
Live weight gain, pH-value, temperature, sensory attributes, texture, colour
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-18277OAI: oai:DiVA.org:hkr-18277DiVA, id: diva2:1223395
Conference
27th European Grassland Federation General Meeting
Available from: 2018-06-25 Created: 2018-06-25 Last updated: 2018-07-03Bibliographically approved

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CiteExportLink to record
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Citation style
  • apa
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