Date of Award:


Document Type:


Degree Name:

Master of Science (MS)


Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Nutrition and Food Sciences

Committee Chair(s)

Charlotte Brennand


Charlotte Brennand


Dr. Mendenhall


Dr. Foote


Lamb adipose tissue, representing 4 breeds, 3 sex-types and 3 weight categories, were studied to measure the variation in the flavor profile between individual animals, based on breed, sex- type and carcass weight. The flavor concentrates were prepared by steam distillation, ether extraction and fractionation. Pooled samples were prepared in the same way to measure any variations due to methodology.

Gas chromatographic separation and statistical analysis, based on analysis of variance, indicated that 21 peaks out of 124 peaks showed significant differences (at 5% level or 1% level). Among these 21 peaks, 5 were affected by breed, 4 by sex-type, 8 by carcass weight and 7 peaks were influenced by the interaction of breed, sex-type and carcass weight. Variations due to breed revealed that Rambouillet lambs possessed the highest proportion of flavor peaks which showed significant differences, with Targhee lambs the second highest, Columbia the third and Suffolk- cross the lowest proportion of flavor compounds. The effect of sex-type suggested that was contributed to the highest concentration of peaks which might influence the expression of flavor. However, there was no evidence showing that the concentration of peaks for ewes was greater than that of wethers or vice versa. Differences associated with weight indicated that light animals yielded a higher concentration of flavor volatiles, medium weight lambs the second and heavy lambs the lowest concentration of volatiles. The influence of the interaction of three variables was found to be more prevalent in the combination of Suffolk-cross ewe heavy and Suffolk- cross ewe medium . Several reasons are employed to explain the deviations of some peaks present in the chromatograms of pooled samples.