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Descriptive quality analysis of mutton.

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Title Descriptive quality analysis of mutton.
 
Creator Rajalakshmi, D.
Dhanaraj, S.
Nagin, Chand.
Govindarajan, V. S.
 
Subject 01 Sensory evaluation
Meat
 
Description 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.
 
Date 1987
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3701/1/Journal%20of%20Sensory%20Studies%202%281987%29%2093-118.pdf
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..