Flavour assessment of lamb from the Welsh Lamb Meat Quality Project

Tender description

HCC requires a supplier to provide volatile analysis of lamb flavour on samples of PGI Welsh Lamb meat. This is as part of Trial 3 of the Welsh Lamb Meat Quality project investigating seasonality and lamb gender effect. 1) The Supplier will use a suitable methodology for flavour analysis. Any meat quality analysis, methodology and reporting should be consistent with other tested global methodologies. The method will need to be referenced and adhered to as demonstrated within the meat science industry. 2) The samples provided will be determined by the sensory scores from consumers during the taste panels. Samples which score high or low will be used to assess what specific volatile chemicals are creating these differences in flavour. These results will be provided in a report, alongside statistical analysed information looking at the factors investigated in Trial 3 – seasonality and lamb gender effect. 3) Results will be documented in the format of raw data on individual lamb samples and statistically analysed with the results written into a report. Any relevant data related to the lamb samples will be shared with the Supplier for the analysis. additional information will be found in the invitation to tendr