ID

APSC-142NP

Authors as Published

Theresa Nartea, Assistant Professor, Extension Specialist/Marketing & Agribusiness, Virginia State University; Stephan Wildeus, Research Professor, Virginia State University; and Dahlia O'Brien, Associate Professor, Extension Specialist/Small Ruminants, Virginia State University

This publication is avialble in PDF file format only.

In order to increase the consumption of lamb meat in the United States, the negative perceptions of consumers towards lamb flavor have to be addressed and methods must be examined to reduce the intensity of lamb flavor or target markets interested in intense lamb flavor. Meat flavor is influenced by genetics (species and breed) and the environment (such as feed source). For example, mutton flavor intensity increases as wool fineness increase (among breeds) and lamb from hair sheep has been described as having a more desirable flavor. In addition, lambs finished on pasture have been described as having increased off-flavors. It has also been shown that grain feeding alone, or supplemental feeding while on pasture alleviates the extreme off-flavors associated with pasture-raised lambs. Therefore, at Virginia State University, consumer acceptance of pasture-raised hair sheep lamb, with or without supplementation (soy hull supplementation), was investigated.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Publication Date

December 11, 2017