Sensorial meat characteristics of non castrated lambs, ewes and wethers

Abstract

The sensorial analysis (flavor, tenderness, color and overall meat preference) of sheep meat from different categories, by using Semimembranosus muscle extracted from non castrated lambs and discarded Ile de France × Ideal sheep (ewes and wethers) were evaluated in this research. The lambs were slaughtered at 32 kg, with approximately 5 months old, and the ewes and wethers, at 55 kg and with 60 months old. Flavor, color and overall meat preference were not affected by the animal category and averaged 7.03, 6.67 and 698, respectively. Softness values were different among categories and showed higher score (8.13) for lambs in relation to adult animals (6.90). Flavor, tenderness, color and overall preference for sheep meat did not differ among panelist gender (males vs females), with average values of 7.03, 7.32, 6.67 and 6.98, respectively. The sensorial attributes, except for tenderness, were similar among the sheep categories.