Influence of thermal treatment on the smell and taste of lamb meat
2006
Ivanovic, S.(Naucni institut za veterinarstvo Srbije, Beograd (Serbia)) | Savic, S.(Privatna veterinarska stanica, Nis (Serbia)) | Teodorovic, V.(Fakultet veterinarske medicine, Beograd (Serbia))
In this experiment as a material there used lamb meat of lambs of Svrljisko-Prirotska Pramenka breed. Lambs were bred at the pastures with adding of grain feed stuffs and were five months old at the moment of slaughter. Meat were treated by heat (in the oven, in the micro wave oven and on the spit) till becomes brown in the its inner part. The eight assessors have evaluated the smell and taste of meat by quantitative-descriptive analysis (ISO 6564/85) using seven points structural scale. The average values of smell intensity were 5.85+0.26 (spit), 5.18+0.28 (oven) and 4.35+0.24 (micro wave oven). Between the samples of lamb meat treated on the spit and those prepared in the micro wave oven there was statistically very significant difference and between the meat prepared in the oven and in the micro wave oven, respectively. Values of senzory evaluation of the taste were 6.34+0.38 (spit), 5.32+0.41 (oven) and 4.05+0.16 (micro wave oven).
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