IN‐HOME CONSUMER EVALUATIONS OF FOUR LAMB RETAIL CUTS
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An in-home lamb study evaluated ratings from lamb consumers as influenced by cut (blade chop, rib chop, loin chop or leg chop), preparation method (indoor/outdoor grill, broil/oven roasted, pan-broil/pan-fry or other), and degree of doneness (medium rare or less, medium, medium well or more). Consumers in Dallas and Houston, Texas (n = 60 households) evaluated each cut for Overall-like (OLIKE), Tenderness (TEND), Juiciness (JUIC), Flavor Intensity (IFLAV), and Flavor Desirability (DFLAV) using 10-point scales (10 = extreme like, extremely tender, extremely juicy, extremely intense, and extremely desirable; 1 = extreme dislike, extremely tough, extremely dry, extremely bland, and extremely undesirable). No two-way or three-way interactions were observed between cut, preparation method and degree of doneness. Type of cut influenced (P < 0.05) palatability as consumers gave rib and loin chops higher ratings than chops from the blade or leg for OLIKE, TEND, JUIC, and DFLAV. Preparation method tended (P = 0.0565) to influence IFLAV with panbroiled/pan-fried chops receiving higher ratings than grilled chops or chops cooked using "other" methods. Degree of doneness affected (P < 0.05) JUIC and tended (P = 0.0639) to affect TEND with chops that were cooked to lower degrees of doneness rated higher. Correlation data showed that OLIKE was highly correlated with TEND (r = 0.82), DFLAV (r = 0.82), and JUIC (r = 0.76), but did not have a strong relationship with IFLAV (r = 0.25). This information provides some insight into factors driving consumer evaluations of lamb.
