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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.
Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.ORCID-id: 0000-0003-2450-066X
Vise andre og tillknytning
2018 (engelsk)Inngår i: 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, s. 780-782Konferansepaper, Poster (with or without abstract) (Fagfellevurdert)
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.

sted, utgiver, år, opplag, sider
2018. Vol. 23, s. 780-782
Serie
Grassland Science in Europe
Emneord [en]
Live weight gain, pH-value, temperature, sensory attributes, texture, colour
HSV kategori
Identifikatorer
URN: urn:nbn:se:hkr:diva-18277OAI: oai:DiVA.org:hkr-18277DiVA, id: diva2:1223395
Konferanse
27th European Grassland Federation General Meeting
Tilgjengelig fra: 2018-06-25 Laget: 2018-06-25 Sist oppdatert: 2018-07-03bibliografisk kontrollert

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