Open AccessVolatile Compounds of Lamb Longissimus and Semimembranosus from Australia, New Zealand, and the United States
Author(s) -
J. T. Milopoulos,
M. R. Phelps,
A. J. Garmyn,
J. F. Legako,
J. C. Brooks,
M. F. Miller
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb.10744
Subject(s) - loin , palatability , longissimus , food science , lipid oxidation , chemistry , zoology , flavor , longissimus dorsi , korean native , biology , biochemistry , antioxidant
ObjectivesDifferences in production practices based on country of origin create distinct differences in palatability of lamb from both the loin and the leg. The objective of this study was to identify volatile compounds which influence flavor across lamb leg and loin chops sourced from three countries of origin.Materials and MethodsLamb loins (IMPS #232 1 × 1; n = 30/treatment) and legs (IMPS #233A; n = 60/treatment) were sourced from Australia (AUS), New Zealand (NZ), and the United States (US). Product was fabricated to isolate the longissimus lumborum (LL) from the loins and the semimembranosus (SM) with adductor from the legs. Muscles were trimmed of external fat and connective tissue and fabricated into 2.54-cm thick chops, vacuum packaged individually, and frozen. A subset of samples (n = 15/treatment) for volatile compound analysis were thawed at 2–4°C for 24 h, cooked to a medium degree of doneness, frozen, and powdered. Volatile compounds were extracted via SPME from powdered samples and analyzed using GC–MS. Data were analyzed as a 2 × 3 factorial design with muscle, country of origin (COO), and their interaction as fixed effects with a significance level of α = 0.05.ResultsDifferences in volatile compounds of all classes were largely related to COO. Of the 36 lipid-derived compounds, 18 were affected by COO (P 0.05).ConclusionCountry of origin is a strong influencer of flavor compounds in lamb. This is likely attributable to global differences in production system including, but not limited to, diet, genetics, sex, and postmortem handling and will influence the perception of flavor by consumers.