Flavour differences in meat from lambs grazed on lucerne (Medicago sativa) or phalaris (Phalaris tuberosa) pastures

Abstract

SUMMARYSignificant differences were found in the flavour characteristics of stewed minces from lambs raised on either lucerne or phalaris pastures. The meat from lambs raised on lucerne had a more intense ‘sharp’ and ‘sickly’ aroma and flavour and a significantly lower flavour acceptability. These characteristics were not significantly alter when the lambs were starved for up to 3 days before slaughter. However, the flavour of meat from lambs transferred from lucerne to phalaris 7 or 14 days before slaughter was not significantly different from that of lambs grazed solely on phalaris.