Production factors affecting the flavour quality of lamb meat

A PhD fellowship is available for research into the impact of animal production factors on the sensory and flavour quality of ram lamb.

Background
It is well established that the sensory quality of meat is influenced by animal diet, age and gender. Currently in Ireland, because of the increased production efficiency associated with raising ram lambs compared to castrated lambs, there is significant interest in the impact of age and castration of male lambs on the sensory quality of lamb meat. Potential implications of increased production of older ram lambs include an increased risk of taint, for example.

The research will set out to: (i) determine the extent to which the sensory and flavour quality of lamb are affected by age at slaughter, gender and seasonality of production and (ii) elucidate biochemical mechanisms underlying the impact of diet on lamb flavour quality. There will be a focus on assessing consumer acceptability of the sensory quality of lamb using sensory evaluation panels and on identifying flavour volatiles of significance from a sensory perspective using advanced analytical techniques.

The research will be collaborative, involving scientists at University College Dublin, Teagasc, Animal and Grassland Research and Innovation Centre, Athenry, Co. Galway, Teagasc, Food Research Centre, Ashtown, Dublin and the Agri-Food and Biosciences Institute, Hillsborough, Co. Down, who have established research programmes on the impact of animal diet and production system on the sensory and nutritional quality of meat.

A letter of interest together with a curriculum vitae and the names and contact details of two referees should be sent by email to [Email Address Removed].