Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
I. Revilla, M. A Lurueña-Martínez, M. A Blanco-Lopez, A. M Vivar-Quintana, C. Palacios, P. Severiano-Pérezhttps://doi.org/10.17221/949-CJFSCitation:Revilla I., A Lurueña-Martínez M., A Blanco-Lopez M., M Vivar-Quintana A., Palacios C., Severiano-Pérez P. (2009): Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production. Czech J. Food Sci., 27: S267-S270.
40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for the evaluation of characteristics, 30 meat descriptors in raw and grilled meat were selected. Additionally, overall appreciation was evaluated by 140 consumers in a home-use test. The results obtained show that the appearance of the organic meat was more fibrous, darker, and with a lower aroma intensity than the conventional counterpart, but with no differences in homogeneity or juiciness. In grilled meat, the organic samples had less subcutaneous fat, less fatness, a less fibrous texture and less aroma intensity, but also less juiciness. Regarding overall appreciation, the consumers gave higher scores to the organically produced samples.Keywords:QDA analysis; suckling lamb; organic production; consumer preferences