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Hair sheep lamb meat ageing a sensory odour and taste analysis

Albarracín, William H.; Sánchez, Iván CB.; Restrepo, Luz (2016)

Background: Flavor is defined as being the result of stimulating two senses simultaneously: odour and taste and this usually consists of human evaluation. This sensory parameter is affected by different animal conditions ...
Hair sheep lamb meat ageing a sensory texture analysis

Albarracín, William H.; Sánchez, Iván CB.; Restrepo, Luz (2016)

Background: Texture is a variety of sensations given by hardness and softness related to mastication, cut and penetration which are related to water holding capacity, pH, connective tissue and muscle fibers state. Objective: ...
Hair sheep lamb meat ageing-a sensory color analysis

Albarracín, William H.; Sánchez, Iván CB.; Restrepo, Luz (2016)

Antecedentes: el color de la carne puede modificarse por factores fisiológicos o de proceso, como especies, género, cantidad de fibras musculares, características genéticas y edad, produciendo diferencias que el consumidor ...

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Hair sheep lamb meat ageing a sensory odour and taste analysis
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Albarracín, William H. | 2016

Background: Flavor is defined as being the result of stimulating two senses simultaneously: odour and taste and this usually consists of human evaluation. This sensory parameter is affected by different animal conditions including animal breeds, animal production and in some cases the slaughter process. Objective: The aim of this work was to evaluate the effect of feeding system and ageing times on odour sensory response. Materials: Fiftyfour 10-week-old Dorper X Colombian lambs were used in 2 feeding systems: grazing and semi-feedlot (n=27). Samples were analyzed in 3 ageing conditions (0, 7 and 15 days). Meat samples were cooked in a preheated oven at 170°C until reaching an internal 72°C temperature. These were then cut into 2cm square cubes and evaluated by trained sensory panel. Results Obtained results shown that booth feeding systems do not affect the odour response, but in taste analysis is important to take in account that sensory response shown worst acceptation in semi-feedlot system in special at 15 ageing days. Conclusions: The grazing or semi-feedlot systems did not affect the sensory panel response in odour evaluation, which implies that this parameter does not generate influence in sensory responses, contrary to taste in which case semi-feedlot could influence costumer’s acceptance.

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Hair sheep lamb meat ageing a sensory texture analysis
...
Albarracín, William H. | 2016

Background: Texture is a variety of sensations given by hardness and softness related to mastication, cut and penetration which are related to water holding capacity, pH, connective tissue and muscle fibers state. Objective: The aim of this work was to evaluate the effect of feeding system, fasting period and ageing times on sensory texture response. Methods: Fifty-four 10-week-old Dorper X Colombian lambs were used in 2 feeding systems: grazing and semi-feedlot (n=27). Samples were analyzed in 3 ageing conditions (0, 7 and 15 days). Each feeding group was divided into 3 fasting groups (6, 12 and 18 hours) prior to slaughter. Meat samples were cooked in a preheated oven at 170°C until reaching an internal 72°C temperature. These were then cut into 2cm square cubes and covered in aluminum foil again being evaluated by trained sensory panel. Results: The obtained results showed that lamb meat analyzed exhibits a tender texture that depends on ageing that was significant at 7 days of ageing; later times showed worst sensorial scores. Conclusions: The trend in the texture of lamb generates an undesirable change in the valuations of this parameter, which is affected by the preferences of the panelists who consider soft lamb meat as a defect.

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Hair sheep lamb meat ageing-a sensory color analysis
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Albarracín, William H. | 2016

Antecedentes: el color de la carne puede modificarse por factores fisiológicos o de proceso, como especies, género, cantidad de fibras musculares, características genéticas y edad, produciendo diferencias que el consumidor puede observar. Objetivo: Este trabajo tuvo como objetivo evaluar el efecto de un sistema de alimentación en el análisis sensorial de color para corderos de ovejas de pelo cruzados con razas colombianas en respuesta al análisis sensorial Métodos: Se utilizaron 54 corderos colombianos Dorper X de 10 semanas de edad en 2 sistemas de alimentación. : pastoreo y semi-feedlot (n = 27). Las muestras se analizaron en 3 condiciones de envejecimiento (0, 7 y 15 días). El panel de análisis sensorial evaluó el atributo de color de las muestras de carne cruda en comparación con una escala de Pantone normalizada como su tabla de colores guía. Resultados: Los resultados mostraron que la respuesta de tri-estímulo dada por los miembros del panel usando la escala Pantone puede ser comparable con los valores obtenidos instrumentalmente que también estaban relacionados con la interpretación del valor ΔE con respecto al grado de ser "notable" o "ligero". Conclusiones: La respuesta de tri-estímulo dada por los miembros del panel usando la escala de Pantone puede tener una tendencia comparable a los valores obtenidos instrumentalmente y relacionados con la interpretación del valor de Delta E con respecto al grado de ser "notable" o "ligero", lo que implica que el tiempo de envejecimiento y la alimentación El sistema puede afectar la respuesta sensorial del color. © 2016, Universidad de Antioquia. Todos los derechos reservados. La respuesta de tri-estímulo dada por los miembros del panel que usan la escala Pantone puede tener una tendencia comparable a los valores obtenidos instrumentalmente y relacionados con la interpretación del valor de Delta E con respecto al grado de ser "notable" o "ligero", lo que implica que el tiempo de envejecimiento y el sistema de alimentación pueden afectar la respuesta sensorial del color. © 2016, Universidad de Antioquia. Todos los derechos reservados. La respuesta de tri-estímulo dada por los miembros del panel que usan la escala Pantone puede tener una tendencia comparable a los valores obtenidos instrumentalmente y relacionados con la interpretación del valor de Delta E con respecto al grado de ser "notable" o "ligero", lo que implica que el tiempo de envejecimiento y el sistema de alimentación pueden afectar la respuesta sensorial del color.

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