Organic vs Conventional Suckling Lamb Production: Product Quality and Consumer Acceptance

Samples of suckling lambs (n=40) of two breeds reared under conventional and organic conditions were analysed to asses physico-chemical characteristics, including instrumental texture, and nutritional quality in terms of fatty acid composition. Consumer acceptance was also studied using the home-use test. Results revealed that organic suckling lamb meat is healthier as shown by the lower saturated fatty acid levels, the higher polyunsaturated fatty acid contents and the higher 6/3 ratiko. The organic meat had lower instrumental hardness, received higher scores in all sensory parameters, and had statistically better fat sensation and higher ratings for overall liking. These results lend support to the notion among consumers that organic products are healthier and tastier

Consumer Appreciation of Carcass Quality of Organic vs Conventional Suckling Lamb Production

Carcass characteristics of sucking lambs (n= 40) of two breeds reared under conventional and organic conditions were analysed including objective and subjective parameters for fatness and conformation, meat and fat colour. Consumer acceptance was also studied using the home-use test. Results showed that the characteristics of the carcass of suckling lamb were similar for both types of production systems pointing out that organic production system did not affect fatness or muscle development. However, organic meat was darker (higher L* and a* values) probably related with the higher amount of exercise, although fat was not more yellow. In contrast consumers did not consider organic meat darker and there were not significant differences in appearance related with the similar conformation. These results reflect that consumer perceive organic meat as at least as good as conventional production not only regarding environmental quality but also regarding carcass quality

A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts

Lipolysis is of great importance in the development of the aroma and flavour of cheese and one of the usual ways of measuring it is to assess variations in fatty acids. The relative proportions of fatty acids in milk fat depend on the animal species, the stage of lactation and feed regime, the ripening time and the climatic conditions and microbiological quality of the milk. GC-MS is the reference method for the determination of fatty acids in cheeses, but the technique involves long analysis time

Variations in the contents of vitamins A and e during the ripening of cheeses with different compositions

We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable proportions of cow’s, ewe’s, and goat’s milks, seasonality (winter/summer), and evolution during the course of ripening. The variable proportions of milk from the different species did not vary in either the amount of vitamin A or that of vitamin E in the cheeses. Seasonality and ripening were seen to have a significant effect on the concentration of vitamin

Changes in the mineral content in cheeses of different compositions during 6 months of ripening

The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the effect of different factors on the mineral composition and the correlation between minerals (Ca, Fe, Mg, K, Na, and Zn) and the type of milk used are studied. The One-Way ANOVA procedure revealed that the effect of cow’s milk was statistically significant on Fe, K, P, and Zn; goat’s milk was statistically significant for Fe and Mg, and ewe’s milk was statistically significant for K. The effect of the ripening time was statistically significant in all cases, except for Zn; the effect of the season was statistically significant for K, Mg and P and the effect of the year was statistically significant in the case of K, Na, P, and Zn. The percentage of cow’s cheese was positively correlated with K and P; the percentage of ewe’s cheese was negatively correlated with K, Mg, Na, and P and the percentage of goat’s cheese was negatively correlated with Na, and P

Seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe's goat's or cow's milk

Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the formation of amino acid and peptides which make a direct contribution to flavour. Goat, cow and sheep cheeses have been elaborated with raw milk and calf rennet. The extent of proteolysis was monitored over six months of ripening and means of HPLC peptide profile analysis. The influence of season on the changes in hydrophobic and hydrophilic peptides and the HO/HI ratio during the ripening of the cheeses were studie

Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

In this study, we analyzed antioxidant capacity of 224 cheese samples prepared using 16 varied mixtures of milk from cows, ewes, and goats, in 2 manufacturing seasons (winter and summer), and over 6 mo of ripening. Antioxidant capacity was evaluated using the spectrophotometric 2,2-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid) (ABTS) method. Total antioxidant capacity was significantly correlated with season of manufacturing and time of ripening but not with animal species providing the milk. Moreover, statistically significant correlations between the total antioxidant capacity and retinol (r = 0.399), fat percentage (r = 0.308), protein percentage (r = 0.366), K (r = 0.385), Mg (r = 0.312), Na (r = 0.432), and P (0.272) were observed. We evaluated the use of near infrared spectroscopy technology, together with the use of a remote reflectance fiber-optic probe, to predict the antioxidant capacity of cheese samples. The model generated allowed us to predict antioxidant capacity in unknown cheeses of different compositions and ripening times.Junta de Castilla y León SA1390

Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production

40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for the evaluation of characteristics, 30 meat descriptors in raw and grilled meat were selected. Additionally,overall appreciation was evaluated by 140 consumers in a home-use test. The results obtained show that the appearance of the organic meat was more fibrous, darker, and with a lower aroma intensity than the conventional counterpart, but with no differences in homogeneity or juiciness. In grilled meat, the organic samples had less subcutaneous fat,less fatness, a less fibrous texture and less aroma intensity, but also less juiciness. Regarding overall appreciation, the consumers gave higher scores to the organically produced samples

Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening

The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripen- ing time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis 9, trans 11 and trans 10, cis 12 isomers was determined by GC-FID, after the extraction and methylation of the fatty acids of the samples, observing that the mean amount of CLA was 2.22, 2.72, and 3.54 mg/g of cheese, depending on the proportions of cow’s, goat’s, or ewe’s milks, respectively. The contents in cow’s, ewe’s, and goat’s milk, together with the ripening time and seasonality, were seen to have significant effects ( P < 0.05) on the concentration of CLA. The Pearson correlation re- vealed an inverse correlation between the content of CLA and the % of cow’s milk ( r = –0.269, P < 0.01) and seasonality ( r = –0.290, P < 0.01), and a direct correlation between CLA content and the % of ewe’s milk ( r = 0.312, P < 0.01) and the month of ripening ( r = 0.188, P < 0.01

The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition

The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. These volatile compounds were used as variables in order to differentiate among 6 groups or populations of cheeses (combinations of two seasons (winter and summer) with 3 types of cheese (cow, sheep and goat’s milk). We analyzed a total of 17 volatile compounds by means of gas chromatography coupled with mass detection. The compounds included aldehydes and methyl-aldehydes, alcohols (primary, secondary and branched chain), ketones, methyl-ketones and esters in winter (WC) and summer (SC) cow’s cheeses, winter (WSh) and summer (SSh) sheep’s cheeses and in winter (WG) and summer (SG) goat’s cheeses. The CB method allows differences to be found as a function of the elaboration of the cheeses, the seasonality of the milk, and the separation of the six groups of cheeses, characterizing the specific volatile chemical compounds responsible for such differences.Papel del método biplot canónico en el estudio de compuestos volátiles en quesos de composición variable. El método biplot canónico (CB) se utiliza para determinar el poder discriminatorio de compuestos químicos volátiles en queso. Los compuestos volátiles se utilizan como variables con el fin de diferenciar entre los 6 grupos o poblaciones de quesos (combinaciones de dos temporadas (invierno y verano) con 3 tipos de queso (vaca, oveja y cabra). Se analizan un total de 17 compuestos volátiles por medio de cromatografía de gases acoplada con detección de masas. Los compuestos incluyen aldehídos y metil-aldehídos, alcoholes (primarios de cadena, secundaria y ramificada), cetonas, metil-cetonas y ésteres. Los seis grupos de quesos son, quesos de vaca de invierno (WC) y verano (SC); quesos de oveja de invierno (WSh) y verano (SSh) y quesos de cabra de invierno (WG) y verano (SG). El método CB permite la separación de los seis grupos de quesos y encontrar las diferencias en función del tipo y estacionalidad de la leche, caracterizando los compuestos químicos volátiles específicos responsables de tales diferencia