Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat

Abstract Palatability of meat is known to be affected by intramuscular fat (IMF), but the effect in relatively low-fat New Zealand lamb unknown. This study evaluated eating quality 108 loins (M. longissimus lumborum) from a single flock ewe-lambs. Loins ranged 1.09–5.68% IMF and were stratified into 6 groups: 1.65, 2.12, 2.65, 3.20, 3.58 4.40%. Consumers' (n = 165) overall liking increased significantly at around 3% IMF, achieving maximum scores 4% IMF. One consumer cluster (n = 111) showed linear increase with increasing IMF%, regarded as ‘IMF lovers: more better’, while second (n = 54) preferred 2.5–3.5% described optimizers: just right amount’. IMF% was modestly correlated (~ + 0.25) all sensory attributes except juiciness. Liking monounsaturated polyunsaturated (~ ? 0.20) fatty acids. Results suggest aiming for levels beyond maximize premium markets particular.