Page 14 - Yearbook 2019

Sensory tasting

• Products were supplied by Linden Foods › Figure 2: Sensory attributes Suffolk Charollais Texel
Ltd.
• Products were cooked and tested in the
Sensory tasting exercise sensory kitchens and lab of the food and 9
consumer testing suite (FACTS).
8
• All lamb joints were approximately 2kg
in weight before cooking.
• Joints were cooked at 180°C for approx. 7
2.5 hours and left to rest for 15 minutes. 6
Investigator: Project outline: • Regular lamb consumers. • Lamb was served on white plates coded
Dr Amy Burns Descriptive sensory testing of three • Females and males. with a three digit code. Score 5 7.77 7.44 7.43 7.77 7.44 7.51 7.83 7.56 7.35 7.75 7.54 7.38 7.88 7.56 7.42 7.67 7.59 7.47 7.75 7.65 7.51
breeds of lamb at the Food and Consumer • Not on a weight reduction diet. • The order of testing was randomised
Location: Testing Suite (FACTS), Ulster University. • Non-smokers. to ensure no order effect occurred (ie 4
University of Ulster, Food & Consumer (See FACTS description at www.ulster. • Panellists attended FACTS between attribute levels diminishing as testing
Testing Suite (FACTS), Coleraine, N Ireland ac.uk/faculties/ulster-university-business- 12.30-2pm on each day. proceeded). 3
school/departments/hospitality-and- • Panellists were requested to have a mid- • 81 panellists completed the testing over 2
tourism-management/fact-suite and morning snack two hours before their three days.
Appendix 1 for photos). testing time and not to consume any • Panellists were instructed to taste the 1
other food or drink except water before products in the order presented to them
Testing period: testing (to ensure panellists were not and to sip water in between tastings. 0
Testing was conducted over three days (30th hungry or full). • Panellists were instructed to take as Appearance Aroma Taste Texture Flavour Succulence Tenderness
May to 1st June) between 12.30 and 2pm. much time as they wanted while tasting
Product testing: the products on each occasion.
Panellists inclusion criteria: Regarding product testing: • All products were tested using a 9-point Key findings
The following criteria was used to select • Suffolk cross lamb was tested against Output: Hedonic Likert scale. The Suffolk Cross Lamb:
› FACTS Suite panellists: Charollais cross and Texel cross lamb. Regarding output: • Scores ranged from 1-9 • Was chosen as the preferred choice by
• The attributes measured were: (1 = dislike extremely… 9 = Like 70% of the sample (See Figure 1).
• Appearance extremely) for each measured attribute • Scored highest for all attributes and
• Aroma • All joints of meat scored exceptional statistically significantly (P<0.05) higher
• Taste high on the Likert Hedonic scales. for appearance, aroma, taste, texture,
• Texture • All joints of meat scored above 7 on the flavour. (See Figure 2) This would confirm
• Overall flavour 9-point scale for all attributes measured. from the testing period that the Suffolk
• Succulence The results clearly demonstrate very cross lamb had a better appearance,
• Tenderness positive feedback on all products. aroma, taste, texture and overall flavour
than the Charollais or Texel cross lamb.

› Figure 1: Preference

100

80

Percentage 60

40

20 70.4 17.3 12.4 21 24.7 54.3 8.6

0
Suffolk Charollais Texel

First choice Second choice Third choice

14 Suffolk Sheep Society Yearbook 2019 Suffolk Sheep Society Yearbook 2019 15