Effects of grass feeding systems on ruminant meat colour and flavour. A review

By A. Priolo, D. Micol, J. Agabriel. 2001

483 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Animal Science and Zoology

View Paper: https://www.semanticscholar.org/paper/076e060f38539eceb983542d1ab7f8ecd1a11b63

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Agronomy and Crop Science

1. T. N. Barry
2. A. Cannas

In Animal Science and Zoology

1. V. Vasta
2. G. Luciano
3. D. Bureš
4. A. Cannas
5. L. Bartoň
6. E. Webb

Citations in the corpus

• The effect of production system and management practices on the quality of meat products from ruminant livestock (2014, background): “According to Priolo et al. (2001), at least 10 of the flavour components of meat are pH sensitive which may be affected by high ultimate carcass pH values, and data indicate that it may take up to three months to eliminate the typical grass flavour in lamb.”
• Effects of fatty acids on meat quality: a review. (2004, background): “…the headspace volatile compounds produced on cooking beef fed grass or grains were dominated by lipid oxidation products, especially aldehydes and Priolo, Mikol, and Agabaiel (2001) concluded in a review that n-3 PUFA oxidation products are mainly responsible for the particular flavour of…”
• The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality (2011, background): “Lamb meat possesses such a peculiar flavour that it is often referred to as “sheepmeat” or “sheepy” flavour (Young et al., 1997; Priolo et al., 2001).”
• Sustainability of pasture-based livestock farming systems in the European Mediterranean context: Synergies and trade-offs (2011, background): “Grass-feeding may result in carcasses with lower fat scores, darker meat, subcutaneous fat and a particular flavour (Priolo et al., 2001), aspects that are positively valued when adequate market niches are sought.”
• Alternative feed resources and their effects on the quality of meat and milk from small ruminants (2008, background): “In this experiment the meat from animals fed the carob diet had a higher ultimate pH value and this could have influenced the presence of off flavours (Priolo et al., 2001).”
• Growth performance, carcass traits and meat quality of bulls and heifers slaughtered at different ages (2018, background): “A part of the lightness variation can also be explained by changes in ultimate pH and intramuscular fat content (reviewed by Priolo et al., 2001).”
• Pastoral flavour in meat products from ruminants fed fresh forages and its amelioration by forage condensed tannins (2008, background): “Evaluation by consumer or sensory panels in NZ and the United States of America (USA) has found that the negative flavours that are more intense in meat from animals fed pasture, compared to those fed grain, can be described as “grassy”, “animal”, “barnyard”, “faecal”, “milky” and “sheepy” (Fig. 1; ”