01716nam a2200289 a 450000100080000000500110000800800410001902400530006010000140011324501070012726001470023452008220038165000120120365000140121565000150122965000170124465000100126165000130127165000130128465000100129765000310130765300280133870000130136670000150137970000160139470000160141015330302025-02-05       1998    bl uuuu     u00u1 u    #d7 a: https://doi.org/10.1017/S17527562005973852DOI1 aENSER, M.  aOrganoleptic properties and fatty acid content of muscle from young lambs and hoggets fed grass diets.  aIn: BRITISH SOCIETY OF ANIMAL SCIENCE, 1998, Scarborough, UK. Proceedings... Medlothian: British Society of Animal Science, 1998. p. 86.c1998  aSheep production under extensive conditions is environmentally friendly but on upland pastures animals may not reach slaughter weight within one season. However, meat from older ‘hoggets’ will have different organoleptic properties to that from ‘young’ lambs which may affect its acceptability. Whilst prolonged grazing could intensify the highly acceptable flavours associated with grass consumption, which result from a high dietary intake of α-linolenic acid, prolonged fattening can produce less acceptable muttony flavours. Meat quality differences between lambs and hoggets have been compared in this trial by examining 8- and 20- month old Herdwick sheep, produced on grass fells in Cumbria and reputed to produce high quality meat. Grass-fed Suffolk crosses aged 6 months have been used as a control.  aHoggets  aLamb meat  aSheep meat  aÁcido Graxo  aCarne  aCordeiro  aMúsculo  aOvino  aPropriedade Organoléptica  aOrganoleptic properties1 aKURT, E.1 aCHILES, A.1 aNUTE, G. R.1 aWOOD, J. D.