Slaughter weight effect on sensory characteristics of Alcarreña lamb meat | Efecto del peso de sacrificio sobre la calidad sensorial de la carne de corderos de raza Alcarreña
2011
Revilla, I., Universidad de Salamanca (España). Área de Tecnología de los Alimentos | Lurueña Martínez, M.A., Universidad de Salamanca (España). Área de Tecnología de los Alimentos | Palacios, C., Universidad de Salamanca (España). Facultad de Ciencias Agrarias y Ambientales
The effect of three slaughter weights (12 kg, suckling lamb) 19 and 23 kg (light lamb) on Alcarreña lamb meat sensory quality were studied. Aspect and odour parameters were determined both in raw and cocked meat, and texture and flavour parameters were determined in cocked meat. Results showed no significant differences for fat, sinew content and odour intensity in raw meat but pink colour intensity were significantly higher in the meat from 19-kg slaughter weight lambs. Regarding cocked meat, no significant differences were observed for fat content, fibrous aspect and odour parameters although brown colour was significantly lower in lamb than in suckling lamb meat samples. The meat of 19-kg slaughter weight samples showed lower values for hardness and fibrous sensation, being the differences statistically significant for the later, and higher although no significant values for juiciness and fat sensation. Finally an increase no statistically significant in the scores of flavour parameters with the slaughter weight was observed.
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