Flavour differences in meat from lambs grazed on lucerne (Medicago sativa) or phalaris (Phalaris tuberosa) pastures
Authors:
- 1 February 1972
- journal article
- research article
- Published by Cambridge University Press (CUP) in The Journal of Agricultural Science
- Vol. 78 (1) , 47-52
Abstract
SUMMARY: Significant differences were found in the flavour characteristics of stewed minces from lambs raised on either lucerne or phalaris pastures. The meat from lambs raised on lucerne had a more intense ‘sharp’ and ‘sickly’ aroma and flavour and a significantly lower flavour acceptability. These characteristics were not significantly alter when the lambs were starved for up to 3 days before slaughter. However, the flavour of meat from lambs transferred from lucerne to phalaris 7 or 14 days before slaughter was not significantly different from that of lambs grazed solely on phalaris.Keywords
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