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  • 1 Research Institute for Animal Breeding and Nutrition 2053 Herceghalom Gesztenyés u. 1 Hungary
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Four kinds of lamb meat foods (Wiener sausage, ham, roasted meat, and roasted leg) were developed based on 8 different genotypes to improve lamb meat quality and quantity, and to study the differences among them. The stringiness, flavour, and odour of the products were judged in food sensory evaluation by a total of 265 (60% male and 40% female) randomly selected consumers. In stringiness and flavour five (from 1 to 5), and concerning odour three (from 1 to 3) categories were created according to decreasing quality. The consumers represented different age groups: below 20 years, between 21–30, 31–40, 41–50, 51–60, 61–70, and above 70 years. The groups of consumers were involved in sheep farming, other animal farming, other agriculture sector, industry, catering, education, other service; administrative department of the state, were students, and others. Analyses of variance were calculated to estimate the effects of the genotype of lamb, the gender, age, and occupation of judging consumers on the sensory evaluation of the meat foods. In conclusion, new lamb meat foods were highly appreciated by consumers, who made definite distinctions among genotypes according to flavour, stinginess, and odour. There were significant interactions between gender, age, and occupation of consumers as well as sensory evaluation of various lamb meat foods.

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