Agricultural Studies, Vol. 2, Issue 6, Dec  2018, Pages 199-207; DOI: 10.31058/ 10.31058/

Sensory Properties of Fresh and Thermally Treated Lamb Meat

, Vol. 2, Issue 6, Dec  2018, Pages 199-207.

DOI: 10.31058/

Jasmina Stojiljkovic 1* , Zoran Stojiljkovic 2

1 Department of Food Technology, College of Applied Studies, Academy of Vocational Studies, Vranje, Republic of Serbia

2 Meat Science, Faculty of Agricultural Sciences and Food, University “St Cyril and Methodius”, Skopje, Macedonia

Received: 21 July 2018; Accepted: 31 August 2018; Published: 12 November 2018

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In this paper, three groups of 12 lambs (6 male and 6 female) of the “Pirot improved sheep” were examined in order to determine the influence of length of fattening lambs and gender of lambs on sensory properties of fresh and thermally treated lamb meat. The first group of lambs was fattened for 60 days, the second and the third 120 and 180 days. Nutrition of the lamb to rejection (40 days) is the mothers milk. After 40 days, it switched to pelletedconcentrate (with 18% protein) and a quality hay, which was ad libidum as the concentrate. At the end of the fattening, the lamb is slaughtered by the usual technique. The examined sensory properties of meat are: colour, odour, texture,marbling with points from 0 to 5. The best sensory features have the fresh meat of the lambs of the third group, and a weaker average score has the meat of the first group. The lambs sex has an effect on the meats marbling. Marbling is significantly better for female lambs meat than male lamb meat (P <0.05). The odour, flavour, tenderness and softness for thermally treated lamb meat in all three groups are not significant for male and female lambs. Mean tendernessvalues are significant (P <0.01) higher in the second in relation to the first group for both genders lambs. The sensory characteristics of roasted meat of female lambs for the three groups were assessed with higher grades compared to male lamb meat. Statistically significant differences between the genders in terms of meat flavour were determined for the second (P <0.05) and the third (P <0.01) group of lambs. It can be concluded that thermally treated meat of female lambs has better sensory qualities than the male lambs meat.


Sensory Properties, Fattening, Gender, Lambs, Fresh Meat, Thermally Treated Meat


© 2017 by the authors. Licensee International Technology and Science Press Limited. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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