<abstract xmlns="http://www.w3.org/1999/xhtml"><p> The objective of the present research was to assess the instrumental and sensory textural attributes of lamb meat depending on the cold storage ageing under vacuum. The research material included two skeletal muscles, i.e. semimembranosus (SM) and rectus femoris (RF) from carcasses of Uhruska lambs. The age of animals ranged from 120 to 135 days. The ageing and muscle influenced significantly shear force and shear energy. However, significantly lower shear force and higher score of tenderness were observed on 7 vs. 2 days of ageing only for SM. The evaluated factors (ageing and muscle) affected slightly and not significantly the parameters of texture profile analysis. The muscle samples after the 7-day ageing showed higher hardness and chewiness. Significant correlation of sensory tenderness with instrumental shear and energy force and springiness was confirmed. The obtained results indicated that vacuum-packed lamb meat during cold storage for 7 days following slaughter develops the sensory attributes, especially tenderness.</p></abstract>

The objective of the present research was to assess the instrumental and sensory textural attributes of lamb meat depending on the cold storage ageing under vacuum. The research material included two skeletal muscles, i.e. semimembranosus (SM) and rectus femoris (RF) from carcasses of Uhruska lambs. The age of animals ranged from 120 to 135 days. The ageing and muscle influenced significantly shear force and shear energy. However, significantly lower shear force and higher score of tenderness were observed on 7 vs. 2 days of ageing only for SM. The evaluated factors (ageing and muscle) affected slightly and not significantly the parameters of texture profile analysis. The muscle samples after the 7-day ageing showed higher hardness and chewiness. Significant correlation of sensory tenderness with instrumental shear and energy force and springiness was confirmed. The obtained results indicated that vacuum-packed lamb meat during cold storage for 7 days following slaughter develops the sensory attributes, especially tenderness.

21. Effect of Vacuum Ageing on Instrumental and Sensory Textural Properties of Meat from Uhruska Lambs

Department of Commodity Sciences and Processing of Animal Raw Materials, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland

Department of Small Ruminants Breeding and Agricultural Extension, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The objective of the present research was to assess the instrumental and sensory textural attributes of lamb meat depending on the cold storage ageing under...

21. Effect of Vacuum Ageing on Instrumental and Sensory Textural Properties of Meat from Uhruska Lambs

Article Category: Quality and Safety of Animal Origin Products

Pubblicato online: 06 mag 2016

Pagine: 601 - 609

Ricevuto: 01 giu 2015

Accettato: 07 dic 2015

DOI: https://doi.org/10.1515/aoas-2015-0084

Parole chiave
lamb, texture, tenderness, ageing

© by Mariusz Florek

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

21. Effect of Vacuum Ageing on Instrumental and Sensory Textural Properties of Meat from Uhruska Lambs

Article Category: Quality and Safety of Animal Origin Products

Pubblicato online: 06 mag 2016

Pagine: 601 - 609

Ricevuto: 01 giu 2015

Accettato: 07 dic 2015

DOI: https://doi.org/10.1515/aoas-2015-0084

Parole chiavelamb, texture, tenderness, ageing

© by Mariusz Florek

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Parole chiave
lamb, texture, tenderness, ageing