Kalevska, Tatjana and Kocoski, Ljupce and Joshevska, Elena and Stamatovska, Viktorija and Saveski, Aleksandar (2015) SENSORY EVALUATION OF LAMB’S MEAT ACCORDING TO CONVENTIONAL AND ORGANIC BREEDING SYSTEMS. Journal of Faculty of Food Engineering, 14 (3). pp. 293-299.
Full text not available from this repository.Abstract
The purpose of this paper is to determine the sensory properties of lamb meat according to
conventional and organic breeding systems. The research was carried out on 120 lambs, out of which
60 were reared in a conventional and 60 in an organic system. During the research done by the heat
treatment of lamb meat at a temperature of 175°, a significantly greater (p<0.05) weight loss of the
meat from the conventional system as compared to organic system was found. The shrinkage during
thermal processing of meat from organic system is of 31.45±0.97%, being of 2.59% smaller than the
meat shrinkage from conventional system 34.04±0.78%. The overall acceptability score for sensory
attributes (smell, juiciness, taste, aroma, texture and softness) was significantly (p < 0.01) higher for
meat from group I and II from the organic system, as compared to meat from group I and II from
conventional system. The results showed that the breeding system had a significant effect in
lamb’s sensory profile.
Keywords: sensory properties, lambs meat, oragnic and conventional systems, weight loss, thermal
processing
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 12 Sep 2018 12:00 |
| Last Modified: | 07 Aug 2019 09:41 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/1335 |
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