Sensory and Consumer Testing of Heat from Ram Lambs

Extract

Consumption of lamb in the UK has declined from 149g per person per week in 1970 to 93g in 1985 despite a reduction, in real terms, in its cost. Circumstantial evidence suggests that the decline is, in part, due to its excessive fatness. The use of entire male cattle and pigs increases the efficient production of lean meat and boars are now widely used. Although a similar potential has been recognised for lamb, British producers have maintained a policy of castration of lambs and butchers seem reluctant to sell meat from ram lambs because they suspect it may be inferior in eating quality. This work on sensory and consumer evaluation of meat from ram, castrate and ewe lambs was therefore conducted and forms part of an assessment of carcass and meat quality of entire Down cross lambs from crossbred ewes on improved hill grazing.

Forty-two lambs, comprising a balance of seven of each of entire male, castrate and ewe lambs from both Dorset Down and Suffolk sires, were reared at Redesdale EHF and slaughtered in August in a commercial abattoir. Hot carcasses ranged from 13 to 22 kg. To avoid the likelihood of induced toughness using conventional chilling conditions, all the carcasses were placed, at 2 hours after slaughter in a refrigerated vehicle operating at 10°C for transportation to Bristol.