Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/2708
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dc.contributor.authorThompson, John Mitchellen
dc.contributor.authorGee, Aen
dc.contributor.authorHopkins, D Len
dc.contributor.authorPethick, D Wen
dc.contributor.authorBaud, S Ren
dc.contributor.authorO'Halloran, W Jen
dc.date.accessioned2009-10-27T15:29:00Z
dc.date.issued2005en
dc.identifier.citationAustralian Journal of Experimental Agriculture, 45(5), p. 469-476en
dc.identifier.issn0816-1089en
dc.identifier.urihttps://hdl.handle.net/1959.11/2708en
dc.description.abstractA total of 108 grill and 108 roast samples were prepared from lamb (n = 10) and mutton (n = 8) carcasses for sensory testing using a consumer taste panel. Grill and roast samples were prepared from the left and right sides of the carcass, respectively, using 'longissimus', 'biceps femoris', 'gluteus medius', 'serratus ventralis' and 'semimembranosus'. Due to size constraints, muscle from both sides was used to form grill samples for the 'vastus lateralis', and roast samples from the 'triceps brachii'. Grill and roast samples were sensory tested using 360 untrained consumers. Each consumer was given a total of 6 experimental samples and each sample was tested by 10 different consumers. Sensory scores for tenderness, juiciness, like flavour and overall liking from both the grilled and roasted samples were highly correlated (P<0.05). For grilling, the different muscles were correlated for tenderness and overall liking scores (P<0.05), with the exception of the 'semimembranosus' (P>0.05). In contrast, juiciness and like flavour scores were poorly correlated between grilled muscles. For the roasted samples, sensory scores were generally uncorrelated between muscles. The statistical significance of the age category and muscle effects was greater in grill samples, but stimulation effects were of similar significance using either cooking method. It was proposed that roasting reduced treatment effects that affected sensory via differences in connective tissue toughness, due to gelatinisation of connective tissue during cooking. For testing production and processing effects on palatability, grilling was more sensitive for detecting treatment effects, than roasting.en
dc.languageenen
dc.publisherCSIRO Publishingen
dc.relation.ispartofAustralian Journal of Experimental Agricultureen
dc.titleDevelopment of a sensory protocol for testing palatability of sheep meatsen
dc.typeJournal Articleen
dc.identifier.doi10.1071/EA03174en
dc.subject.keywordsAnimal Managementen
local.contributor.firstnameJohn Mitchellen
local.contributor.firstnameAen
local.contributor.firstnameD Len
local.contributor.firstnameD Wen
local.contributor.firstnameS Ren
local.contributor.firstnameW Jen
local.subject.for2008070203 Animal Managementen
local.subject.seo2008830310 Sheep - Meaten
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.emailjthompso@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordpes:2912en
local.publisher.placeMelbourne, Australiaen
local.format.startpage469en
local.format.endpage476en
local.peerreviewedYesen
local.identifier.volume45en
local.identifier.issue5en
local.contributor.lastnameThompsonen
local.contributor.lastnameGeeen
local.contributor.lastnameHopkinsen
local.contributor.lastnamePethicken
local.contributor.lastnameBauden
local.contributor.lastnameO'Halloranen
dc.identifier.staffune-id:jthompsoen
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:2784en
dc.identifier.academiclevelAcademicen
local.title.maintitleDevelopment of a sensory protocol for testing palatability of sheep meatsen
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.relation.urlhttp://nla.gov.au/anbd.bib-an4599774en
local.description.statisticsepubsVisitors: 157<br />Views: 157<br />Downloads: 0en
local.search.authorThompson, John Mitchellen
local.search.authorGee, Aen
local.search.authorHopkins, D Len
local.search.authorPethick, D Wen
local.search.authorBaud, S Ren
local.search.authorO'Halloran, W Jen
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