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• W4290708178 abstract "The effects of the rearing system (artificially vs. naturally milk-fed) and the slaughter age (3-weeks milk-fed vs. 3-months pasture-fed) on consumer liking of East-Friesian-cross dairy lamb Longissimus lumborum muscle and its association with lipid content and composition were evaluated. The artificially reared lambs were removed from their dams at 2−3 days of age and reared with cow milk. Intramuscular fat content (2.8%) was similar between treatments. Only 3 of the 25 fatty acids evaluated were influenced by the rearing system and 15 by the slaughter age. The rearing system had a minor impact (p < 0.10), but the slaughter age had a major (p < 0.01) impact on consumer liking. All consumers preferred on average meat from 3-weeks-old lambs. However, based on overall liking scores, Cluster-1 (60% of consumers) preferred meat from 3-weeks-old lambs driven by all sensory attributes but mostly tenderness, whereas Cluster-2 preferred meat from 3-months-old lambs driven by flavor only, indicating a preference for stronger flavor from older lambs finished on pasture. Meat fatty acid profile and consumer liking were not influenced by the rearing system but by lamb slaughter age, showing a niche product opportunity for the 3-weeks milk-fed lambs." @default.
• W4290708178 created "2022-08-09" @default.
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• W4290708178 date "2022-08-05" @default.
• W4290708178 modified "2023-10-14" @default.
• W4290708178 title "Effects of Dairy Lambs’ Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition" @default.
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• W4290708178 doi "https://doi.org/10.3390/foods11152350" @default.
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