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Acceptability of Flavor, Texture, and Appearance in Mutton Processed Meat Products Made by Smoking, Curing, Spicing, Adding Starter Cultures and Modifying Fat Source
Author(s) -
BARTHOLOMEW D. T.,
OSUALA C. I.
Publication year - 1986
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.1365-2621.1986.tb13861.x
Subject(s) - flavor , food science , ingredient , starter , processed meat , curing (chemistry) , chemistry , mathematics , polymer chemistry
Mutton meat was tested as the main ingredient, in different processed meat items to obtain prototype products lacking objectionable mutton off‐flavors. Four consumer‐preference sensory panel sessions were conducted to rate these products against beef or pork controls. Sensory panel results indicated that compared to texture and appearance parameters, flavor had more effect on overall acceptability of these products. Objectionable mutton flavor was apparently reduced by: (1) reducing mutton fat to a level of 10% or less, and (2) using spices, smoking, and/or curing.