Palatability characteristics of crossbred lambs as related to individual southdown sires, slaughter age, and carcass fatness

Abstract

The influence of sire and age on the palatability characteristics of rib-loins from Southdown X Romney lambs was studied. Twelve lambs were selected from each of six Southdown sire groups, and one-third of these lambs were slaughtered at 17, 22, and 27 weeks of age respectively. Neither taste panel nor tenderometer detected any over-all effect due to sire on tenderness, and panel scores for texture, juiciness, and flavor of cooked meat did not vary significantly between sires. Both the taste panel scores and the tenderometer values showed that older lambs were less tender than younger lambs. The results indicated that the fatness of the lamb carcass had no influence on the tenderness of the meat.