Using sensorial typology to develop a reference grid for following the superior quality of “Tendre Agneau” Label Rouge lamb meat

Label Rouge foods have a higher level of sensory properties compared to other similar (unlabeled) marketed products. When assessing these qualities for Label Rouge meat, the selection of animals is very important. Indeed, different intrinsic factors (breed, sex, inter-animal variability…) as well as extrinsic factors (season, feeding, rearing conditions, animal handling…) affect the sensory qualities of meat. The objective of this study was to investigate a sensory clustering of the Label Rouge meat « Tendre Agneau ». Subsequently, a sensory reference grid was developed to identify the key attributes of superior quality of Label Rouge meat in order to meet the requirements defined by INAO.