Sensory evaluation of loin chops from different breeds of sheep and goat

Loin chops from different breeds of sheep and goat were fed to determine if consumers (n = 154) could identify quality differences. The treatment groups included 100%, 50%, and 25% Rambouillet, Dorper, Barbado, and goat. Loin served as the experimental unit in a model that included the independent variable of breed. Consumers preferred (P < 0.05) 100% Rambouillet over 50% and 25% Rambouillet, Barbado, and Dorper. Consumers rated 100% Rambouillet the most tender (P < 0.05). Goat was rated juicier (P < 0.05) than Barbado and 25% Rambouillet, but was not different (P > 0.05) from Dorper, 100% & 50% Rambouillet. Flavor was rated similar (P > 0.05) for 100% Rambouillet, Dorper, 50% Rambouillet, and goat. These results indicate consumers favor the eating quality of loin chops from traditional wool breeds over hair sheep and hair sheep crosses when evaluating overall likeness, tenderness, and juiciness.