Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep

Hopkins, David; Hegarty, RS; Walker, P.J.; Pethick, D.W.

doi:10.1071/ea05311

Public

Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep

Shared by NobleBlocks on Jan 1, 2006 • 12:00 AM UTC

Authors:

David Hopkins

RS Hegarty

P.J. Walker

Abstract

The relationships between sensory traits (tenderness, juiciness, flavour and overall liking) and objective measures, such as shear force, intramuscular fat, cooking loss, pH and animal age, were derived for M. longissimus thoracis et lumborum (LL) from 471 lamb and sheep carcasses. Tenderness could ...

Subject

Tenderness

Intramuscular fat

Flavour

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