Effect of conditioning and carcass posture on eating quality of mutton from old Bannur ewes.

Dani, N. P. and Mahendrakar, N. S. and Rajalakshmi, D. and Dhanaraj, S. (1982) Effect of conditioning and carcass posture on eating quality of mutton from old Bannur ewes. Meat Science, 6 (4). 265-273, 15 ref..

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Abstract

26 Bannur ewes, age 6-7 yr at slaughter, were used in a study on effects of carcass suspension (by the Achilles tendon or the pelvis) and conditioning (24 h at 14-15 degree C, then 24 h at 3-4 degree C; 7 h at 14-15 degree C, then 17 h at 3-4 degree C; or 24 h at 3-4 degree C) on organoleptic properties of the cooked meat (semimembranosus, biceps femoris or semitendinosus muscles). Data are given for Warner-Bratzler shear values, objectively-measured hardness and cohesiveness, and sensory firmness, toughness, succulence, and overall quality. Pelvic suspension gave better tenderness than Achilles tendon suspension. The optimum conditioning regime was holding at 14-15 degree C for 24 h, followed by 4-5 degree C for 24 h. The semitendinosus muscle was the least affected by the various conditioning and hanging procedures.

Item Type:	Article
Uncontrolled Keywords:	SHEEP-; mutton, ewes carcasses suspension & organoleptic properties of; mutton, ewes carcasses conditioning & organoleptic properties of; CARCASSES-; ORGANOLEPTIC-PROPERTIES; MUTTON-; ewes carcasses suspension & organoleptic properties of mutton; ewes carcasses conditioning & organoleptic properties of mutton
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Mar 2011 09:27
Last Modified:	28 Dec 2011 09:55
URI:	http://ir.cftri.res.in/id/eprint/6781

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