Comparison of Different Parts of Lamb: Chemical Composition and Sensory Evaluation

C. Xu; C. Liu; H. Luo; Y. Qu; W. Zhu

Comparison of Different Parts of Lamb: Chemical Composition and Sensory Evaluation

In: 63rd International Congress of Meat Science and Technology

Authors:

C. Xu

C. Xu ¹State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China P.R.

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C. Liu

C. Liu ¹State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China P.R.

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H. Luo

H. Luo ¹State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China P.R.

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Y. Qu

Y. Qu ¹State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China P.R.

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, and

W. Zhu

W. Zhu ²National Technology Program for Meat Sheep Industry Dongying experimental station, Dongying, China P.R.; luohailing@cau.edu.cn

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Type:: Chapter

Pages:: 749–751

DOI:: https://doi.org/10.3920/9789086868605_335

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This study aimed to investigate the differences in meat quality characteristics among different body parts of Dorper sheep. The muscles from M. Longissimus dorsi (LD) and M. Semimembranosus (SM) were measured for their chemical composition and consumer sensory evaluation of lamb meat. The results showed that LD had a significantly higher intramuscular fat content and were more acceptable for consumers. Differences in juiciness and flavour between the meats were probably affected by differences in cooking methods. Our results confirm the growing concerns that LD muscle would increase consumer eating quality.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Comparison of Different Parts of Lamb: Chemical Composition and Sensory Evaluation

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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