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Flavour differences in meat from sheep grazed on pasture or winter forage crops

Published online by Cambridge University Press:  27 March 2009

R. J. Park ,
R. A. Spurway  and
J. L. Wheeler
R. J. Park
Affiliation:
CSIBO, Division of Food Research, Meat Research Laboratory, Cannon Hill, Queensland, Australia
R. A. Spurway
Affiliation:
N.S. W. Department of Agriculture, Australia
J. L. Wheeler
Affiliation:
CSIRO, Division of Animal Physiology, Pastoral Research Laboratory, Armidale, N.S.W., Australia
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Summary

Merino wethers grazed pure stands of rape, vetch or oats for 76 days in 1969 and 35 days in 1970. A laboratory taste panel found that the flavour characteristics of meat from these sheep differed significantly from those of meat from similar sheep grazing ryegrass-white-clover pasture or native pasture.

Grazing on rape often produced a meat with a nauseating aroma and flavour, and with significantly lower acceptability of flavour than the pastures. There was no significant difference in the acceptability of flavour of meat from pasture and vetch fed sheep, although vetch gave an intense meaty flavour. Meat from sheep grazing oats possessed a pungent odour and flavour, but with a flavour only slightly, but significantly, less acceptable than that of meat produced on pasture.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 78 , Issue 1 , February 1972 , pp. 53 - 56
Copyright
Copyright © Cambridge University Press 1972

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References

REFERENCES

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