The Effect of Animal Age on Cooked Lamb Flavor and Off Flavor Intensity in the Longissimus Dorsi, Gluteus Medius, and Ground Shoulder Patties from Wether Lambs

Abstract

ObjectivesConsumer acceptance of meat is dependent on 3 main factors: tenderness, flavor and juiciness. In 2017, lamb flavor continues to be seen by many American consumers to be unpleasant due to the species specific flavor profile of cooked lamb meat. As animals age and fat levels increase, flavors intensify. Would comparing younger lambs to older lambs, within the same lamb group ( 0.05) were observed between treatments. Twelve mo old lambs had greater total lipid concentrations (P 0.05) between 5 and 12 mo old lamb flavor and off flavor intensities in Gluteus medius and shoulder patty samples.ConclusionUpon reviewing the data, it is speculated that lambs harvested at 12 mo of age possessed greater lamb and off flavor intensities when compared with 5 mo old lambs. Therefore, consumers who desire a milder flavor lamb product should attempt to purchase younger lambs, while consumers who prefer more intense lamb flavor would choose older lamb. However, further investigations are required to prove this.