title: Sensory quality of meat from lambs fed garlic.
abstract: The objective of this study was to determine whether the inclusion of garlic in a ration would have a negative impact on the flavour of lamb. The study used meat from 31 Merino wether lambs fed diets with varying levels of garlic (0%, 1.8% and 3.6%) for 10 weeks. Cooked samples of meat from the lambs were assessed for flavour and acceptability as lamb by an untrained consumer panel. There was no difference (P>0.05) between the treatments in flavour score, but the 3.6% garlic treatment group scored significantly higher in terms of acceptability as lamb (P<0.05) and was commented on positively by the panellists more frequently than the meat from any other treatment (P<0.05). These results suggest that the inclusion of garlic into the animals' feed did not have a negative impact on the flavour of the lamb and, at the high rate (3.6%), made the meat more acceptable to the panellists.
authors.affiliation: Muresk Campus, School of Agriculture and Environment, Curtin University, Locked Bag 1, Northam, 6401 Western Australia, Australia. victoria@specialtyfeeds.com
authors.forename: V J
authors.initials: VJ
authors.lastname: Strickland
authors.forename: J S
authors.initials: JS
authors.lastname: Fisher
authors.forename: H G
authors.initials: HG
authors.lastname: Williams
authors.forename: W T
authors.initials: WT
authors.lastname: Potts
authors.forename: G W
authors.initials: GW
authors.lastname: Hepworth
mesh_terms: D000328:Adult; D000821:Animal Feed; D000818:Animals; D001315:Australia; D005518:Food Preferences; D005737:Garlic; D006188:Haemonchiasis / Q000517:prevention & control / Q000662:veterinary; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis*; D011786:Quality Control; D012677:Sensation; D012756:Sheep; D012757:Sheep Diseases / Q000517:prevention & control; D034561:Sheep, Domestic; D013649:Taste