Flavour differences in meat from lambs grazed on lucerne (Medicago sativa) or phalaris (Phalaris tuberosa) pastures

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Abstract
Significant differences were found in the flavour characteristics of stewed minces from lambs raised on either lucerne or phalaris pastures. The meat from lambs raised on lucerne had a more intense ‘sharp’ and ‘sickly’ aroma and flavour and a significantly lower flavour acceptability. These characteristics were not significantly alter when the lambs were starved for up to 3 days before slaughter. However, the flavour of meat from lambs transferred from lucerne to phalaris 7 or 14 days before slaughter was not significantly different from that of lambs grazed solely on phalaris.