A note on the effect of the length of the resting period before slaughter on the intensity of flavour and odour of lamb

Abstract

Cramer, Barton, Shorland, and Czochanska (1967) have shown that the casseroled 12th rib chop of lambs grazed on white clover (Trifolium repens) had a highly significantly greater intensity of flavour and odour than that of lambs fed on perennial ryegrass (Lolium perenne). Shorland, Czochanska, Moy, Barton, and Rae (1969) found that differences in flavour of lean between lambs fed perennial ryegrass and those fed white clover developed within 3 weeks of the animals being fed on these diets.