Abstract
Palatability of loin chops and leg steaks from thirty young intact males and thirty aged females of three sheep breeds (Rambouillet, Karakul, Barbados) and two goat breeds (Angora, Spanish) was evaluated by two untrained sensory panels (foreign and domestic) comprised of ten members each. Panelists evaluated flavor, juiciness, tenderness, and overall palatability. Sensory panel ratings assigned by foreign panelists generally were higher than were those by domestic panelists. Samples from Rambouillet, Karakul and Barbados sheep were generally assigned higher palatability ratings than were those from Angora or Spanish goats.
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