Evaluation of the instrumental testing of lamb tenderness
1993
Trevisani, M. (Perugia Univ. (Italy). Istituto di Ispezione degli Alimenti di Origine Animale)
Samples of Longissimus dorsi muscle were taken from carcass of 25 lambs in order to evaluate meat tenderness. The lambs were from 5 groups of different genotypes and have been slaughtered at the commercial weight, which was unlike among the groups. All the animals were in good health condition. Values of pH at 1 and 24 hours post mortem were measured and one sample with DFD characteristics was detected and separately considered. Tenderness evaluation was performed on meat samples after cooking at 75 deg C for 1 hour. A higher weight loss was recorded when the lighter weight samples from the younger animals were cooked, but results of shearing tests, by using a Warner-Bratzler device, were not affected by this difference. In fact good tenderness traits were detected in one of the heavy lamb groups as well as in the light lamb groups. The variability of the shear force values into the meat samples and the tenderness characteristics of the sample with a high pH value are discussed
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Istituto di Servizi per il Mercato Agricolo Alimentare