Pastoral and species flavour in lambs raised on pasture, lucerne or maize

By Owen Young, Geoffrey A Lane, A. Priolo, K. Fraser. 2003

189 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/6f11f634055a307c480b4f589f6fcbbd73dd6c07

How researchers see this paper

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

In Animal Science and Zoology

1. G. Luciano
2. V. Vasta
3. E. Webb

Citations in the corpus

• The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality (2011, background): “When present in meat at low concentration, skatole confers a marked pastoral flavour (Young et al., 2003) while at higher concentrations it confers a faecal flavour (Schreurs et al.”
• Nutritive value of forage legumes used for grazing and silage (2009, background): “…which can alter the fatty acid composition of the lipid fraction of meat could also alter the amount and type of volatiles produced and hence its aroma and flavour (Elmore et al., 1999) and type of forage has been associated with pastoral flavour in ruminant lean and fat (see Young et al., 2003).”
• The effect of production system and management practices on the quality of meat products from ruminant livestock (2014, background): “There are some reports on the presence of a higher concentration of skatole (3-methylindole) in pasture-fed lambs than concentrate-fed lambs (Young et al., 2003), but the differences seem to be small in older animals.”