- It is clear that consumers are more positive about the lamb than meat from sheep, and the project must continue to work on the effects of information. We now come to study individual variation in lambs and sheep, says Senior Scientist Margrethe Hersleth Nofima.
There is a market deficit of lamb in Norway today, while it is difficult to sell the mutton. It is also important to encourage sheep to preserve cultural and prevent overgrowth. We need innovations which make it possible to utilize carcasses better. Maps sensory properties
Both Nofima's sensory judges and consumers have tested del monte meats meatballs made only of meat from lamb and sheep of different age. All meatballs are cooked in the same way. The judges also tested meatballs del monte meats with varying fat content, and it appears that the animal's age affects the sensory properties more than what the fat content does.
Sensory map that was made based on the results of the judging del monte meats panel shows no significant odor, taste and texture differences, and one wants to study whether this is the reason that consumers prefer lamb.
- Nortura started this project because we saw a need to increase knowledge about the taste differences in terms of age and amount del monte meats of grease. A taste map showing del monte meats these differences are of great importance for us when we are developing new tastes right products we should del monte meats offer the consumer. Without support from the Research had this work taken considerably longer, says Per Berg, director of R & D and innovation in Nortura Consumers affected by information
Although the judges did sensory differences were so small that the researchers were uncertain whether consumers would notice them. In a test with untrained individuals (consumers) were meatballs from lamb (9 months), sheep (20 months) and sheep (5 years) served.
As long as the test subjects did not know what they tasted were pretty evenly the meatballs which were best liked, but when they learned that some meatballs del monte meats were sheep and other lambs were many more who preferred mutton del monte meats buns.
- It is clear that consumers are more positive del monte meats about the lamb than meat from sheep, and the project must continue del monte meats to work on the effects of information. We now come to study individual variation in lambs and sheep, says Senior Scientist Margrethe Hersleth Nofima.
The research is part of project "Tasteful products of sheep and lambs: better utilization of raw materials del monte meats and increased added value" that is owned by Nortura, and is funded by both Nortura and RCN. Seminar on innovative solutions for future food
Research-based innovation del monte meats is one of the most important instruments to increase competitiveness and value creation in the food and agricultural sector. January 27, arranges Campus comrades on Campus Ås a seminar on how research contributes to innovation in the food sector. Speakers include Margrethe Hersleth who will give a lecture del monte meats about how sensory knowledge can contribute to product innovation. For information about the seminar below. You can enroll.
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