Agricultural Studies, Vol. 2, Issue 6, Dec  2018, Pages 199-207; DOI: 10.31058/j.as.2018.25018 10.31058/j.as.2018.25018

Sensory Properties of Fresh and Thermally Treated Lamb Meat

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

DOI: 10.31058/j.as.2018.25018

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

Full-Text HTML | Download PDF | Views 604 | Download 362

Abstract

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.

Keywords

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

Copyright

© 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.

References

[1] Murshed H.M.; Sarkerb H.A.M.; Rahman E.M.S.; Hashem A.M. Comparison of carcass and meat quality of Black Bengal goat and Indigenous sheep of Bangladesh. J. meat sci. Technol, 2014, 2, 63-67.
[2] Sultana N.;Hasan M.N.; Iqbal A.; Ershaduzzaman M.;Talukdar M.A.I.; Dey S. Effect of intensive and semi-intensive feeding system on productive and reproductive performances of native sheep. J Sci. Res, 2011, 3, 693-698.
[3] Pethick D.W.; Banks R. G.; Hales J.; Ross I. R. Australian prime lamb — A vision for 2020. Int J Sheep & Wool Sci, 2006, 54, 66-73.
[4] Young O.A.; Reid D.H.; Smith, M.E.; Braggins T.J. Sheepmeat odour and flavour. In: Shahidi F, editor. Flavor Meat Meat Prod Springer US., 1994; 71-97.
[5] Arsenos G.; Banos G.; Fortomaris P.; Katsaounis N.; Stamataris C.; Tsaras L. et al. Eating quality of lamb meat: Effects of breed, sex, degree of maturity and nutritional management. Meat Sci, 2002, 60, 379-387.
[6] Fisher, A.V., Enser, M., Richardson, R.I., Wood, J.D., Nute, G.R., Kurt, E., et al. Fatty acid composition and eating quality of lamb types derived from four diverse breed x production systems. Meat Sci, 2000, 55, 141-147.
[7] Priolo, A., Micol, D., Agabriel, J., Prache, S. and Dransfield, E. Effect of grass or concentrate feeding systems on lamb carcass and meat quality. Meat Sci, 2002, 62, 179-185.
[8] Rousset-Akrim, S., Young, O.A. and Berdagué, J.L. Diet and growth effects in panel assessment of sheepmeat odour and flavour. Meat Sci, 1997, 45, 169-181.
[9] Melton S.L. Effects of feeds on flavor of red meat: A review. J Anim. Sci, 1990, 68, 4421-4435.
[10] Pannier L.; Ponnampalam E.N.; Gardner G.E.; Hopkins DL.; Ball A. J.; Jacob R.H.; Pearce K.L.; Pethick D.W. Prime Australian lamb supplies key nutrients for human health. Anim. Prod. Sci, 2010, 50, 1115-1122.
[11] Pannier L.; Pethick D.W.; Boyce M.D.; Ball A.J.; Jacob R.H.; Gardner G.E. Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb. Meat Sci, 2014a, 96, 1111-1119.
[12] Gardner G. E.; Williams A.; Siddell J.; Ball A.J.; Mortimer S.; Jacob R.H.; Pearce K.L.; Edwards J.E.H.; Rowe J.B.; Pethick D.W. Using Australian Sheep Breeding Values to increase lean meat yield percentage. Anim. Prod.Sci, 2010, 50, 1098-1106.
[13] Popov-Raljić J.; Mašić-Kelemen Đ.; Krajinović M.; Džinić N.Kvalitet jagnjećeg mesa. Biotehnol.u stoč, 1994, 10, 79-83.
[14] Karan-Durđić S. Poznavanje i obrada mesa, Poljoprivredni fakultet, Univerzitet u Beogradu, 1980.
[15] Tornberg E. Effects of heat on meat proteins - Implications on structure and quality of meat products. Meat Sci, 2005, 70, 493-508.
[16] King N.J.; Whyte R. Does it look cooked? A review of factors that influence cooked meat colour. J Food Sci, 2006, 71, 31-40.
[17] Romero-Bernal J.; Morales Almaraz E.; Salem A.Z.M.; Mariezcurrena-Berasain M.D.; Jaramillo-López E.; González-Ronquillo M. Chemical Composition, Carcass and Sensory Characteristics of Grazing Lambs Meat,Supplemented with Different Protein Sources. Annu Res. Rev. Biol, 2014, 4, 2174-2183.
[18] Florek M.; Junkuszew A.; Greguła-Kania M.; Bojar W.; Kaliniak A.; Bracik K.; Krupa P; Gruszecki M.T. Effect of sex, muscle, and processing temperature on heme iron content in lamb meat. Anim. Sci. Pap. Rep, 2016, 34, 257-268.
[19] Sokal R.R.; Rohlf J.F. Biometry. Freeman and Company. New York, 1995.
[20] Pannier L.; Gardner G. E.; Pearce K.L.; McDonagh M.; Ball A.J.; Jacob H.R.; Pethick D. W.; Geesink G.H.; Ball A.J.; Jacob R.H.; Gardner G. E. Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb. Meat Sci, 2014b, 96, 1076-1087.
[21] Sañudo C.; Alfonso M.; Sánchez A.; Delfa R.; Teixeira A. Carcass and meat quality in light lambs from diferent fat classes in the EU carcass classification system. Meat Sci., 2000, 89-94.
[22] Jacob R.H.; DAntuono M.F.; Gilmour A.R.; Warner R.D. Phenotypic characterisation of colour stability of lamb meat. Meat Sci, 2014, 96, 1040-1048.
[23] Arsenos G.; Banos G.;Fortomaris P.; Katsaounis N.; Stamataris C.; Tsaras L.; Zygoyiannis D. Eating quality of lamb meat: effects of breed, sex, degree of maturity and nutritional management. Meat Sci, 2002, 60, 379-387.
[24] Navajas E. A.; Lambe N. R.; Fisher A.V.; Nute G.R.; Bunger L.; Simm G. Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomography. Meat Sci, 2008, 79, 105-112.
[25] Teixeira A.; Batista S.; Delfa R.; Cadavez, V. Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight. Meat Sci, 2005, 71, 530-536.
[26] Tejeda J.F.; Peña R.E.; Andrés A.I. Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat. Meat Sci, 2008, 80, 1061-1067.
[27] Sañudo, C., Santolaria, P.M., María G., Osorio, M. and Sierra I. Influence of Carcass Weight on Instrumental and Sensory Lamb Meat Quality in Intensive Production System. Meat Sci, 1996, 42, 195-202.

Related Articles