Dependence of lamb sensory properties on meat ripening level

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

OBJECTIVE This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). METHODS Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60%...

Effect of Calcium Alginate Edible Coatings on Microbial and Chemical Properties of Lamb Meat during Refrigerated Storage

Background: Edible films and coatings have potential benefits for food packaging, particularly meat products. These coatings prevent weight loss and texture changes during shelf life by reducing moisture loss in fresh and frozen meat products. In this study, effect of calcium alginate edible coating on microbial and chemical properties of refrigerated lamb meat over a period of  5 days was...

Improving Lamb Lean Meat Yield

Lamb Meat Quality Progress Report Number 2 . Preliminary Results of an Evaluation of Effects of Breed of Sire on Carcass Composition and Sensory Traits of Lamb 1

Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and use of the name by USDA implies no approval of the product to the exclusion of others that may also be suitable. This experiment was conducted in accordance to guidelines set forth by the MARC Animal Care and Use Committee. For more information contact Dr...

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat.

Tenderness, flavour, overall liking and odour are important components of sheepmeat eating quality. Consumer assessment of these attributes has been made for carcasses from the Information Nucleus Flock (INF) of the Cooperative Research Centre for Sheep Industry Innovation. The concentrations of three branched chain fatty acids, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic...