Influence of pasture species on the flavour, odour and keeping quality of lamb and mutton

Lambs fed white clover species (Trifolium repens cv. Grasslands Huia or cv. Grasslands 4700) showed a stronger flavour in the fat and lean and a greater intensity of odour in the casseroled 12th rib chop than lambs fed on perennial ryegrass (Lolium perenne). The results for hoggets generally supported those for lambs. Differences in flavour of the lean of the lambs appeared within three weeks from the beginning of the experiment. Differences in intensity of flavour and odour between the shoulder, loin and leg of the hoggets were small. After storage for 8 months at —15°, the thiobarbituric acid (TBA) values of the lean and fat of the 12th rib chop were highly significantly greater in lambs fed white clover than in those fed perennial ryegrass. Similar differences were found in hoggets using carcasses that had been stored for one to two months. In the hoggets, significantly higher TBA values were found in the fatty tissues of the leg than in the loin and shoulder. Differences between the TBA values of the lean were not significant.