Fjölrit RALA - 22.03.1979, Side 86

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The taste panel consisted of 5 individuals. The vari-
ation in the average scores given by each taster was very
great. One taster gave all samples the average score 4.44
while a.nother taster gave the average score of 5.56. This
shows the importance of not letting differences between
individuals affect comparisons between the experimental
groups.
No significant difference was in flavor and odor between
groups. Meat from group F (mountain group) got the highest
score for flavor - 4.15. Meat from group D (turnips) got
the lowest score for flavor - 3.74. Meat from group C
(kale) got the average score 3.90 which is a little higher
than the average for all groups. Subgroups 1, 2 and 3
showed no difference in flavor.
The average score for odor for all groups was 3.77.
A difference was between sample types. The muscle 1. dorsi
received the highest score, 3.99, but the subcutaneous fat
received the lowest - 3.59. The fried meat received a slight-
ly higher score for odor than the boiled meat. The differ-
ence in odor between groups was not significant. Groups C
and F received the highest score for odor - 4.00 and 3.99 -
but group D received the lowest score - 3.49. The differ-
ence in scores for odor in subgroups 1, 2 and 3 was insig-
nificant.
The average chewing number for meat from all groups was
22.7. The muscle 1. dorsi was more tender than the muscle
semimembranosus■ The average for 1. dorsi was 21.2 but 24.3
for semimembranosus■ The chewing number for subcutaneous
fat was not recorded.
The difference between fried and boiled meat was very
small, but differences between tasters were very great. A
significant difference in chewing number between groups was
found. Group F had by far the most tender meat, with a chew-
ing number of 16, which is only 71% of the average for all
groups. This is most likely an age effect. Lambs in group
F were slaughtered 33 Jays before the other lambs- Meat
from groups A and B had a lower chewing number than the
lambs on green feed. Meat of lambs grazed on rye grass (E)
had the highest chewing number. A small difference was
between subgroups 1-3 in the chewing number.