Suckling or non‐suckling? Sensory characterization of commercialized lamb meat according to feeding

Consumption of meat from suckling lambs is typical in some regions. However, sensory differences between meat from suckling and non‐suckling lambs are barely described in previous studies. The objectives of the present study were (a) to develop a method to describe the sensory characteristics of lamb meat, including the development of sensory references for odor, flavor, and texture attributes; and (b) to study the sensory differences between lamb meat commercialized as “suckling lamb” and that commercialized without this designation. Twenty‐three sensory attributes were selected, and their corresponding sensory references were developed. A detailed procedure to evaluate the samples was also set up. This methodology was used to characterize samples (n = 48) from a survey of lamb meat from different types of stores (n = 23). Half of the samples were commercialized as sucking lamb and the other half (older lambs) without this indication. Samples were bought in two seasons (May and December) to consider possible seasonal effects. Samples were evaluated in triplicate by 12 trained assessors. Data were analyzed by ANOVA (p ≤ .05). Apart from how long juiciness was maintained (“maintained juiciness”), all the selected attributes were appropriate to discriminate between samples. Lamb meat sold as “suckling” did not differ from the other lamb samples in odor and flavor, but there were clear differences in texture attributes: meat sold as suckling lamb was tenderer and juicier, with higher crumbliness, and with lower fibrousness, chewiness, and residue than non‐suckling lamb meat. Several sensory characteristics, mainly related to odor and flavor, varied according to the season.