Effects of double transport and season on sensorial aspects of lamb's meat quality in dry climates

The objective of the current study was to analyse the effects of double transport and season on sensorial aspects of lamb's meat quality in dry climates. A total of 144 lambs were sampled in a 3 × 2 × 2 factorial design, testing three types of double transport along the residence time at a pre-slaughter classification centre or CC (0, 7 and 28 days) and two seasons (summer and winter), with two replicates in each season. Meat from the M. longissimus was analysed in terms of pH and WHC and tasted by a trained sensory panel in terms of lamb odour intensity, tenderness, juiciness, lamb flavour intensity, fat flavour intensity, liver flavour intensity, metallic flavour intensity and overall liking. Meat sensorial quality traits were not significantly affected by double transport. Season had a significant (P < 0.001) effect on all variables analysed, except for lamb flavour intensity and overall liking. Interactions between the fixed effects were not significant, with the exception of tenderness. Season significantly affects several sensorial variables, and they seem to be independent of double transport, with the exception of tenderness.