Maybe some of the listserv members who work at universities could organize such a taste test. If Utah State University did it, surely the universities in Virginia, Illinois, Louisiana, or the Virgin Islands could do it (you guys know who you are here so start squirming!).
Alternatively, can you describe how the 50 of you staged your personal taste test? I'm wondering if we might do something like this at the BBSAI Annual Meeting in September.
Carol
At 10:53 AM 3/11/2004 -0800, you wrote:
Carol,
Your right on he spin thing, blind taste tests are about as fair as can be. USU did a 7 way test couple years ago, woolly, half woolly, dorper, gold star dorset (the TOUGH ones, callipagh gene), half SC, full SC, SC Dorper. All were raised the same & butchered at the same age. The University put a sign out for a taste test, not even telling the eaters it was lamb. after a lot of people eating in a circle, with 1 inch chunks of meat, all cooked the same, the rating were: 1. full SC, 2. half SC-Dorper, 3. Dorper 4. half hair, 5.
crossbred woolly, 6. woolly, 7. dorset calipagh.
We took the same test with 6 breeds 2 years ago with the same results. There were only 50 of us on the 2nd test & all but 1 was famiiar with SC meat. To try and say there is no noticeable difference , even putting a spin on it, they must not have taste buds! Think its closer to the woolliesnot liking to admit we hair breeders have a better tasting class of meat
Have a Happy, Jo
SaveLives! Spay n Neuter companion pets...help stop animal abuse..& you help stop human abuse!
<----- Original Text ----->
Take Polypay, Romanov, or Eastfriesian ewe chop and in comparison a BB lamb chop. Do a blind test, with people who are not knowing anything about hair sheep or not.
Regards Helmut ----- Original Message ----- From: "Carol J. Elkins" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]> Sent: Tuesday, March 09, 2004 8:33 AM Subject: Re: [blackbelly] RE: new article
> It is all about spin. The article obviously was written to sooth the > concerns of woolie lamb consumers that hair sheep meat is still fit for > consumption. People who market woolie lamb will always put this spin on the > comparison. The "taste panel" assembled no doubt contains people who are > used to eating woolie lamb. They are probably not asked if the hair lamb > was better, just if it is "the same." In contrast, people who market hair > sheep spin their message to highlight the marvelous difference in taste > between hair versus woolie lamb. > > Always read "panel of experts" and "taste panel" and any other data of this > sort and ask yourself who they might be and what agenda they brought to the > table that might affect their response. > > Carol > > At 10:07 PM 3/8/2004 -0800, you wrote: > >Carol, what's your guess on how some "taste panel" could find no > >difference in taste? "...According to a taste panel, the hair sheep's > >meat tastes the same as its wool counterpart...." > > Carol Elkins > Critterhaven Estate > Registered Barbados Blackbelly Hair Sheep > (no shear, no dock, no fuss) > Pueblo, Colorado > http://www.critterhaven.biz > T-shirts, mugs, caps, and more at the > Barbados Blackbelly Online Store http://www.cafepress.com/blackbellysheep > > ==================== > This message is from the Barbados Blackbelly Sheep mailing list (http://www.awrittenword.com/listserv/index.html). > To respond to this message, send e-mail to [EMAIL PROTECTED] > To unsubscribe or change your membership options, go to http://lists.coyotenet.net/mailman/listinfo/blackbelly > To search the archives, go to http://www.mail-archive.com/[EMAIL PROTECTED]/
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Carol Elkins Critterhaven Estate Registered Barbados Blackbelly Hair Sheep (no shear, no dock, no fuss) Pueblo, Colorado http://www.critterhaven.biz T-shirts, mugs, caps, and more at the Barbados Blackbelly Online Store http://www.cafepress.com/blackbellysheep
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