Hair sheep lamb meat ageing a sensory texture analysis

Background: Texture is a variety of sensations given by hardness and softness related to mastication, cut and penetration which are related to water holding capacity, pH, connective tissue and muscle fibers state. Objective: The aim of this work was to evaluate the effect of feeding system, fasting...

Full description

Autores:
Albarracín, William H.
Sánchez, Iván CB.
Restrepo, Luz
Tipo de recurso:
Article of journal
Fecha de publicación:
2016
Institución:
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
Repositorio:
Repositorio Institucional UDCA
Idioma:
eng
OAI Identifier:
oai:repository.udca.edu.co:11158/3205
Acceso en línea:
https://www.scopus.com/search/form.uri?display=basic
Palabra clave:
Lamb meat
Sensorial scores
Slaughter conditions
Texture
Carne de cordero
Textura de la carne
Pelo
Cordero
Sacrificio
Rights
openAccess
License
Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales
Description
Summary:Background: Texture is a variety of sensations given by hardness and softness related to mastication, cut and penetration which are related to water holding capacity, pH, connective tissue and muscle fibers state. Objective: The aim of this work was to evaluate the effect of feeding system, fasting period and ageing times on sensory texture response. Methods: Fifty-four 10-week-old Dorper X Colombian lambs were used in 2 feeding systems: grazing and semi-feedlot (n=27). Samples were analyzed in 3 ageing conditions (0, 7 and 15 days). Each feeding group was divided into 3 fasting groups (6, 12 and 18 hours) prior to slaughter. Meat samples were cooked in a preheated oven at 170°C until reaching an internal 72°C temperature. These were then cut into 2cm square cubes and covered in aluminum foil again being evaluated by trained sensory panel. Results: The obtained results showed that lamb meat analyzed exhibits a tender texture that depends on ageing that was significant at 7 days of ageing; later times showed worst sensorial scores. Conclusions: The trend in the texture of lamb generates an undesirable change in the valuations of this parameter, which is affected by the preferences of the panelists who consider soft lamb meat as a defect.