Descriptive quality analysis of mutton.

Rajalakshmi, D. and Dhanaraj, S. and Nagin, Chand. and Govindarajan, V. S. (1987) Descriptive quality analysis of mutton. Journal of Sensory Studies, 2 (2). 93-118, 27 ref..

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Abstract

An objective procedure for descriptive quality analysis of mutton is described. Bannur breed sheep of less than 1, 1 and 5-7 yr old, representing the whole quality range of mutton, were slaughtered and muscles (semimembranosus, biceps femoris, longissimus dorsi and semitendinosus) were cooked to internal temp. of 80 degree C and examined. Panelists of both sexes were selected from a wide range of ages, incomes, educational levels, etc. The variable sequential selection procedure of Gacula et al. [FSTA (1974) 6 6A259] was used for initial screening and selection of panelists. A simple 5-point intensity rating scale was chosen to measure tenderness, juiciness and flavour and panelists were trained in its use for meat. Warner-Bratzler (WB) shear values were also determined. Analysis of variance and control charts were used to monitor panel performance. The method was successful, a highly significant regression between sensory tenderness/toughness and WB shear being established, based on optimal tenderness corresponding to WB shear force values of 4.5-6.1 kg cm---2.

Item Type:	Article
Uncontrolled Keywords:	SENSORY-ANALYSIS; mutton, sensory analysis of; MUTTON-; sensory analysis of mutton
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 May 2016 07:20
Last Modified:	26 May 2016 07:20
URI:	http://ir.cftri.res.in/id/eprint/3701

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