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标题：Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System
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作者：Rosario Gutiérrez-Peña ; Manuel García-Infante ; Manuel Delgado-Pertíñez 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：9
DOI：10.3390/foods11091312
语种：English
出版社：MDPI Publishing
摘要：Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds. The lambs were kept with their mother at all times under an extensive management system and fed on mother’s milk until naturally weaned. In the Mallorquina breed, suckling lambs ( n = 20) were slaughtered after weaning and the light lambs were bred using natural pasture ( n = 20) or concentrate ( n = 20), and the Roja Mallorquina light lambs were fed pasture and concentrate ( n = 20). The pH, colour, texture, water-holding capacity, fatty acids, volatile compounds and sensorial attributes of the meat were analyzed. No differences in meat colour or texture were observed. The highest levels of non-desirable fatty acids were observed in lambs raised using concentrate. Light lambs showed a higher aldehydes content than suckling lambs. High notes of lactic acid and milk flavour were detected. Regardless of access to pasture or concentrate, continued access to mother’s milk during rearing influences the sensorial meat traits of these lambs, so we consider this type of management an optimal way of obtaining the traditional ‘Mediterranean lamb meat’.
关键词：enlight lambsodourfatty acidsvolatile compoundsautochthonous breed