Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles
Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles. The Knuckle, Outside flat, and Topside from both legs of 65 mixed-sex lambs from diverse genetic backgrounds were prepared u...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/19/3609 |
| _version_ | 1827722592547504128 |
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| author | Hussein Al-Moadhen Jarrod C. Lees Liselotte Pannier Peter McGilchrist |
| author_facet | Hussein Al-Moadhen Jarrod C. Lees Liselotte Pannier Peter McGilchrist |
| author_sort | Hussein Al-Moadhen |
| collection | DOAJ |
| description | Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles. The Knuckle, Outside flat, and Topside from both legs of 65 mixed-sex lambs from diverse genetic backgrounds were prepared using alternative grill and roast cook methods. Each sample was eaten by 10 consumers and scored for tenderness, juiciness, flavor, and overall liking. All cuts scored higher (<i>p</i> < 0.001) when grilled compared with when roasted for all traits except for Topside tenderness. Grilled Knuckle scored higher than roast Knuckle by 13.6%, 23.9%, 14.4% and 15.8% for tenderness, juiciness, flavor, and overall liking, respectively. The grilled Outside flat scored higher than roast Outside flat by 14.1%, 27.1%, 10.9%, and 14.3% for tenderness, juiciness, flavor, and overall liking, respectively. Finally, grilled Topside scored higher than roast Topside by 21.3%, 7.4%, and 6.6% for juiciness, flavor, and overall liking, respectively. Carcass traits for intramuscular fat and shear force had a significant (<i>p</i> < 0.001) effect on all eating quality traits for both grill and roast cuts. Girth rib fat had a significant effect (<i>p</i> = 0.01) on tenderness and juiciness (<i>p</i> = 0.03) for Outside flat and Topside but had no effect (<i>p</i> > 0.05) on Knuckle for both grill and roast. This study identified that specific cooking methods can improve sensory traits for individual cuts and suggests that a cut-by-cook method eating quality model for sheepmeat can therefore increase consumer satisfaction. |
| first_indexed | 2024-03-10T21:45:11Z |
| format | Article |
| id | doaj.art-e410068a721b42718ec2712cc4d8efb2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:45:11Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e410068a721b42718ec2712cc4d8efb22023-11-19T14:23:15ZengMDPI AGFoods2304-81582023-09-011219360910.3390/foods12193609Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg MusclesHussein Al-Moadhen0Jarrod C. Lees1Liselotte Pannier2Peter McGilchrist3School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, AustraliaSchool of Environmental and Rural Science, University of New England, Armidale, NSW 2351, AustraliaSchool of Agriculture Sciences, Murdoch University, Murdoch, WA 6150, AustraliaSchool of Environmental and Rural Science, University of New England, Armidale, NSW 2351, AustraliaLamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles. The Knuckle, Outside flat, and Topside from both legs of 65 mixed-sex lambs from diverse genetic backgrounds were prepared using alternative grill and roast cook methods. Each sample was eaten by 10 consumers and scored for tenderness, juiciness, flavor, and overall liking. All cuts scored higher (<i>p</i> < 0.001) when grilled compared with when roasted for all traits except for Topside tenderness. Grilled Knuckle scored higher than roast Knuckle by 13.6%, 23.9%, 14.4% and 15.8% for tenderness, juiciness, flavor, and overall liking, respectively. The grilled Outside flat scored higher than roast Outside flat by 14.1%, 27.1%, 10.9%, and 14.3% for tenderness, juiciness, flavor, and overall liking, respectively. Finally, grilled Topside scored higher than roast Topside by 21.3%, 7.4%, and 6.6% for juiciness, flavor, and overall liking, respectively. Carcass traits for intramuscular fat and shear force had a significant (<i>p</i> < 0.001) effect on all eating quality traits for both grill and roast cuts. Girth rib fat had a significant effect (<i>p</i> = 0.01) on tenderness and juiciness (<i>p</i> = 0.03) for Outside flat and Topside but had no effect (<i>p</i> > 0.05) on Knuckle for both grill and roast. This study identified that specific cooking methods can improve sensory traits for individual cuts and suggests that a cut-by-cook method eating quality model for sheepmeat can therefore increase consumer satisfaction.https://www.mdpi.com/2304-8158/12/19/3609sheepmeatshear forceintramuscular fatconnective tissue |
| spellingShingle | Hussein Al-Moadhen Jarrod C. Lees Liselotte Pannier Peter McGilchrist Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles Foods sheepmeat shear force intramuscular fat connective tissue |
| title | Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles |
| title_full | Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles |
| title_fullStr | Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles |
| title_full_unstemmed | Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles |
| title_short | Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles |
| title_sort | quantifying the effect of grilling and roasting on the eating quality of lamb leg muscles |
| topic | sheepmeat shear force intramuscular fat connective tissue |
| url | https://www.mdpi.com/2304-8158/12/19/3609 |
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