Research Regarding the Sensorial Profile Characterization on Lamb Meat

Abstract. The main goal of this study was to evaluate the consumer expectations generated by the knowledge of food type provided to animals, to determine their effect on the hedonistic evaluation of Karakul breed lamb. Mean sensorial characteristics of different types of lamb were evaluated by a panel of trained tasters, who showed a clear perception of various meats gentleness, belonging to the same commercial category, produced by young sheep fed with milk (MM)/milk and concentrate (MC)/milk and forage (MF). Meat provided from lambs fed with milk and grass was considered tougher, more difficult to chew and more fibrous than that derived from MM and MC lambs. Productive system has also influenced some aspects of the aromatic profile of lamb meat, due to diversified food. The young sheep produced a meat flavour characterized more persistent than the other two groups of lambs. However, MM lamb led to a greater perception of taste metallic/blood, that the other two groups. We consider that is very important to introduce the criteria of production system to obtaining lamb meat on the labels, because it can generate positive consumer expectations and perceptions on quality improvement before tasting meat