Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season

• Published in: Meat science 2011-06, Vol.88 (2), p.305-310
• Main Authors: Lind, Vibeke, Berg, Jan, Eilertsen, Svein Morten, Hersleth, Margrethe, Eik, Lars Olav
• Format: Article
• Language: English
• Subjects: Animal Feed; Animal Husbandry - methods; Animals; Biological and medical sciences; Diet; Fatty acid composition; Fatty Acids - analysis; Female; Food industries; Fundamental and applied biological sciences. Psychology; Humans; Male; Meat - analysis; Meat - standards; Meat and meat product industries; Muscle, Skeletal - chemistry; Norway; Norwegian White Sheep; Ryegrass; Seasons; Sensory profile; Sex Factors; Sheep; Taste
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2011.01.008

In Norway, most lambs are slaughtered at the end of the grazing season in September. An increased demand for fresh meat during the off-season may change this pattern. Castration of male lambs is not permitted, and off-season slaughtering may affect the acceptability of the meat. The objective of this study was to determine the effect of gender and the interaction between gender and diet on meat quality from Norwegian White Sheep lambs slaughtered in September. In two different experiments, 22 and 29 males compared with 22 and 46 female lambs, respectively, were used. Loin samples of M. Longissimus dorsi were analysed for sensory profile and fatty acid composition. Meat from male lambs in Experiment 2 had higher scores for cloying and rancid flavour, and lower scores for sour and sweet taste compared to meat from female lambs. It is concluded that even at the normal slaughtering time in September, significant differences between genders may occur.