不同饲养方式对羊肉风味及影响的研究进展

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Peter J. Watkins*, Damian Frank, Tanoj K. Singh, Owen A. Young, Robyn D. Warner
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引用次数: 126

摘要

羊肉有独特的风味,不同于其他流行的红肉。虽然味道是羊肉受欢迎的基础,但它也可能成为消费者接受的障碍。对于一些消费者来说,不熟悉羊肉的味道本身可能是一个障碍,而不受欢迎的饲料引起的味道也可能影响消费者的接受度。在气候不确定和降雨模式不可预测的背景下,牧羊者正在转向传统放牧系统的替代方案。从历史上看,牧场一直是澳大利亚和世界各地羔羊生产的主要饲料系统。正是由于这个原因,人们一直关注羊肉的“田园”风味。对于习惯了牧场牧羊肉的消费者来说,牧场风味可能被认为是“正常的”;然而,这些味道可能是不熟悉的消费者从谷物饲料和其他饲料系统生产的肉类。在过去的几十年里,关于不同饲料对羊肉品质影响的研究得出了不同的消费者反应,从“没有影响”到“不可接受”,说明了不同饲料对羊肉风味的不同影响,有时甚至是不一致的影响。尽管进行了大量的研究,但对于哪些挥发物对理想的羊肉香气是必不可少的,以及它们与其他红肉(例如牛肉)有何不同,还没有达成共识。相比之下,相对较少的工作集中在羊肉风味的非挥发性味道成分。饮食还影响肉中肌内脂肪的数量及其脂肪酸组成,这直接影响肉的汁液、质地和风味,以及食用过程中脂肪的释放。饮食的影响远不是简单的,还有很多东西需要了解。为了更好地了解饲料和相关系统对羊肉风味的影响,需要一种包含所有输入变量的综合方法。这篇综述汇集了最近的研究成果,并提出了一些新的方法来深入了解动物饮食、遗传和羊肉品质之间的关系。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

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.

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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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