Sensory and volatile aromatic compound differences of paired lamb loins with 0 or 14 day dry aging

Flavor of lamb is a major driving factor in eating satisfaction. Dry aging has been used in beef to alter flavor and tenderness. The objective of the research was to determine what affect dry aging had on flavor attributes and the volatile compounds that influence the perception of flavor. Lambs (n = 10) were fed an alfalfa-based concentrate diet for 60 d prior to harvest. Loins were obtained from both sides of the carcass and randomly assigned to an aging treatment; no age (boned and frozen day 0) or 14 d of dry age in cold storage (4 degrees C, 55%RH). Descriptive flavor profile panel evaluated samples and volatile compounds were analyzed from cooked samples. No differences were detected by descriptive flavor panel between fresh and dry aged loin chops for most flavor attributes. However, aged loins were rated saltier than loins not aged. Additionally, aged loin chops tended to have a greater intensity score for mutton and green attributes. Aldehydes were the greatest proportion of the volatile aroma compound chemical classification recovered and identified from the lamb samples. Dry-aged lamb loins yielded greater thiobis-methane (a sulfurous, fishy aroma) than loins without ageing. As expected, muscle fiber tenderness as evaluated by sensory panel was greater for aged loin chops than no age (12.7 and 10.0, respectively). Aged loin chops tended to be juicier as well. Aging in aerobic conditions for up to 14 d can improve tenderness in lamb without significantly impacting flavor, however, there is a tendency to increase the mutton and green flavors with dry aging.