Palatability and Consumer Acceptance of Nine-Month-Old Lambs

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  • 9カ月齢ラム肉の食味と消費の可能性について
  • 9か月齢ラム肉の食味と消費の可能性について
  • 9カ ゲツレイ ラム ニク ノ ショクミ ト ショウヒ ノ カノウセイ ニ ツ

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Abstract

Consumer evaluation on palatability of nine-month-old lambs (Suffolk) was studied through a questionnaire to people in Ishikawa-ken. Steaks with 1.5cm thickness were prepared from rack and loin parts (rib chop and loin chop), and leg part. Four of them were distributed to each family. Cooking method was appointed to be steak. Entries in the questionnaire were of "Pre-cooking odor", "Post-cooking odor", "Tenderness", "Juiciness" " , Texture", "Feeling at swallowing", "Palatability" and "Palatability compared with other meats". Seven grades of hedonic scale, from -3 (very undesirable) to 3 (very desirable), were adopted. "Pre-cooking color" "Post cooking color", "Intention of eating lamb" and "Reasonable price" were also asked. In the case of rack and loin part, the average consumer scores were 0.08 for "Pre-cooking odor" 0.35 for "Post-cooking odor" 1.05 for "Tenderness", 0.85 for "Juiciness", 0.71 for "Texture" 0.96 for "Feeling at swallowing" and 1.32 for "Palatability". Scores for "Palatability compared with other meats" were -0.10 in comparison with beef, 0.79 in comparison with pork and 0.89 in comparison with chicken. In the case of leg part, scores were 0.41 for "Tenderness", 0.58 for "Juiciness" and 1.21 for "Palatability" In both cases the most frequent answers to the question, "How often do you like to eat lamb" were "Once a month". The most frequent answers to "Reasonable price?" were "Near the price of pork". This study made it clear that many people considered 9-month-old lamb to be as palatable as 6-month-old lamb. At the same time, dispersed responses to lamb taste were observed.

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