Abstract
Sheep and lamb meat are in the first place by value, as sheep raising products. Sensory properties are important factor that influence on the meat safety. The aim of these investigations was to determine the influence of ripening level on odour, tenderness, softness, taste, flavor and overall acceptability of meat. As material in this experiment meat of lambs of 'Svrljig- Pirot Pramenka' hybrids were used. Lambs were 5 months old at slaughtering. Meat was roasted in oven at temperature of 170?C for 60 minutes. As method the quantitative-descriptive analysis is used. Our results showed that meat ripening level influence on the acceptability of lamb meat and on expressiveness of some attributes that closer define sensory properties of meat (intensity, odour, tenderness, softness, taste and flavour).
Highlights
Sheep and lamb meat are in the first place by value, as sheep raising products
Our results showed that meat ripening level influence on the acceptability of lamb meat and on expressiveness of some attributes that closer define sensory properties of meat
The results of sensory evaluation are presented in tables 1, 2 and 3
Summary
Sheep and lamb meat are in the first place by value, as sheep raising products. They are used by customers world wide in each cultures and religions, that is not case with pork and beef. Some people do not accept this kind of meat due to specific odour and taste which are especially expressed during the thermal treatment. Ivanovic et al (2004) points that lamb is the product of characteristic odour and taste, high price and can be treated as luxurious product. The acceptability of some product depends of its quality. Meat has very complex composition and definition of its quality is very complicated. Meat quality is influenced by the technological factors (Beriain, 2003)
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