Al-Moadhen Hussein, Lees Jarrod C, Pannier Liselotte, McGilchrist Peter
School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia.
School of Agriculture and Food Sustainability, The University of Queensland, Gatton, QLD 4343, Australia.
Foods. 2023 Sep 28;12(19):3609. doi: 10.3390/foods12193609.
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 ( < 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 ( < 0.001) effect on all eating quality traits for both grill and roast cuts. Girth rib fat had a significant effect ( = 0.01) on tenderness and juiciness ( = 0.03) for Outside flat and Topside but had no effect ( > 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.
使用未经训练的消费者感官小组来测量羊肉的食用品质，以确定烤羊腿和烤羊腿切块肌肉的内在食用品质得分差异。从65只不同遗传背景的混合性别的羔羊的两条腿上取下肘肉、外侧肉和臀肉，采用替代的烧烤和烘焙烹饪方法进行处理。每个样本由10名消费者品尝，并对嫩度、多汁性、风味和总体喜好程度进行评分。除了臀肉嫩度外，所有切块在烤制时的所有特征得分均高于烤制时（<0.001）。烤肘肉在嫩度、多汁性、风味和总体喜好程度方面分别比烤肘肉高出13.6%、23.9%、14.4%和15.8%。烤外侧肉在嫩度、多汁性、风味和总体喜好程度方面分别比烤外侧肉高出14.1%、27.1%、10.9%和14.3%。最后，烤臀肉在多汁性、风味和总体喜好程度方面分别比烤臀肉高出21.3%、7.4%和6.6%。肌内脂肪和剪切力的胴体性状对烧烤和烘焙切块的所有食用品质性状均有显著影响（<0.001）。围肋脂肪对外侧肉和臀肉的嫩度有显著影响（=0.01），对多汁性有显著影响（=0.03），但对烤和烘焙的肘肉均无影响（>0.05）。本研究表明，特定的烹饪方法可以改善个别切块的感官特性，并建议因此建立一个按烹饪方法分类的羊肉食用品质模型，以提高消费者满意度。
