Influence of age on senzoric properties of lamb meat
2007
Ivanovic, S., Naucni institut za veterinarstvo Srbije, Beograd (Serbia) | Savic, M., Fakultet veterinarske medicine, Beograd (Serbia) | Baltic, M.Z., Fakultet veterinarske medicine, Beograd (Serbia)
The meat of lambs of mixed breed, combined Svrljig and Pirot Pramenka, was used as the material in this experiment. The lambs were aged one, three and five months at the time of slaughter. They were fed in a combined manner: with milk, on pastures, and with the addition of concentrated feeds to their diet ration. The meat was heat processed in an oven at a temperature of 170 deg C over a period of 60 minutes. Eight evaluators took part in the experiment. Following thermic processing, the smell of the meat was the most intense in the meat of lambs aged five monts. The most tender meat was that originating from lambs aged three months, and the juiciest meat was that of lambs aged five months. According to evaluators, the tastiest meat was that originating from lambs aged three months. The specific aroma of lamb meat was most expressed in the meat of lambs aged three months. Total acceptability, as a very complex property depended on a serious of factors, nuanced by a large number of volatile compounds which individually have a very low threshold of detection, but are observed together and in combination with the other organoleptic characteristics, was most favourably assessed in the meat lambs aged three months.
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