title: Sheepmeat flavor and the effect of different feeding systems: a review.
abstract: Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patterns, sheep producers are turning to alternatives to traditional grazing pasture systems. Historically, pasture has been the predominant feed system for lamb production in Australia and around the world. It is for this reason that there has been a focus on "pastoral" flavor in sheep meat. Pasture-associated flavors may be accepted as "normal" by consumers accustomed to meat from pasture-fed sheep; however, these flavors may be unfamiliar to consumers of meat produced from grain-fed and other feed systems. Over the past few decades, studies examining the impacts of different feeds on lamb meat quality have yielded variable consumer responses ranging from "no effect" to "unacceptable", illustrating the diverse and sometimes inconsistent impacts of different forages on sheepmeat flavor. Despite considerable research, there is no consensus on which volatiles are essential for desirable lamb aroma and how they differ compared to other red meats, for example, beef. In contrast, comparatively little work has focused specifically on the nonvolatile taste components of lamb flavor. Diet also affects the amount of intramuscular fat and its fatty acid composition in the meat, which has a direct effect on meat juiciness and texture as well as flavor, and its release during eating. The effect of diet is far from simple and much still needs to be learned. An integrated approach that encompasses all input variables is required to better understand the impact of the feed and related systems on sheepmeat flavor. This review brings together recent research findings and proposes some novel approaches to gain insights into the relationship between animal diet, genetics, and sheepmeat quality.
authors.affiliation: CSIRO Division of Animal, Food and Health Sciences, Werribee, VIC 3030, Australia. Peter.Watkins@csiro.au
authors.forename: Peter J
authors.initials: PJ
authors.lastname: Watkins
authors.forename: Damian
authors.initials: D
authors.lastname: Frank
authors.forename: Tanoj K
authors.initials: TK
authors.lastname: Singh
authors.forename: Owen A
authors.initials: OA
authors.lastname: Young
authors.forename: Robyn D
authors.initials: RD
authors.lastname: Warner
mesh_terms: D000818:Animals; D004032:Diet / Q000662:veterinary*; D005518:Food Preferences; D063427:Food Quality; D006801:Humans; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis; D009812:Odorants; D012677:Sensation; D034561:Sheep, Domestic / Q000254:growth & development*; D013649:Taste