文章基本信息

标题：Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
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作者：I. Revilla ; M. A. Lurueña-Martínez ; M. A. Blanco-Lopez 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2009
卷号：27
页码：S267-S270
出版社：Czech Academy of Agricultural Sciences
摘要：40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for the evaluation of characteristics, 30 meat descriptors in raw and grilled meat were selected. Additionally, overall appreciation was evaluated by 140 consumers in a home-use test. The results obtained show that the appearance of the organic meat was more fibrous, darker, and with a lower aroma intensity than the conventional counterpart, but with no differences in homogeneity or juiciness. In grilled meat, the organic samples had less subcutaneous fat, less fatness, a less fibrous texture and less aroma intensity, but also less juiciness. Regarding overall appreciation, the consumers gave higher scores to the organically produced samples.
关键词：QDA analysis; suckling lamb; organic production; consumer preferences