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Sensory Evaluation of Lamb and Yearling Mutton Flavors
Author(s) -
BATCHER OLIVE M.,
BRANT A. W.,
KUNZE MARION SIMONE
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb10340.x
Subject(s) - food science , sensory system , biology , chemistry , neuroscience
SUMMARY — Differences in flavor attributable to age of animal and to sex were detected when broth from samples of lamb and yearling mutton meat were served to panel members in triangle tests. No differences were detected in slices of roasted, broiled, or braised meat scored by the panel. Broth from the lean meat of lamb (7 to 8 months) was preferred to that prepared from lean of 15. to 16 month old yearling mutton carcasses. Differences in flavor intensity of wether and ram meat served as patties in triangle tests were present only in patties containing 20% added fat. Full natural flavor of slices of cooked meat was not associated with elther the cover fat thickness of the cut or with the fat content of the muscle.