Identification and acceptance of lamb versus beef and pork by consumers and experienced sensory panelists

Journal of Muscle Foods

Volumn 7, Issue 2, 1996, Pages 243-253

  Rhee, K S ^a   Ziprin, Y A ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030304763     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1996.tb00600.x     Document Type: Article

References (10)

1. AOAC. 1990. Official Methods of Analysis. 15th Ed. Association of Official Analytical Chemists. Washington, D.C.
2. BRENNAND, C.P. and LINDSAY, R.C. 1992. Influence of cooking on concentrations of species-related flavor compounds in mutton. Lebensm.-Wiss. Technol. 25, 357-364.
3. CRAMER, D.A. 1983. Chemical compounds implicated in lamb flavor. Food Technol. 57(5), 249-257.
4. FOLCH, J., LEES, M. and SLOANE-STANLEY, G.H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
5. HOWE, P.E. and BARBELLA, N.G. 1937. The flavor of meat and meat products. Food Res. 2, 197. Cited in WASSERMAN, A.E. and TALLEY, F. (1968), Organoleptic identification of roasted beef, veal, lamb and pork as affected by fat, J. Food Sci. 33, 219-223.
6. HOWE, P.E. and BARBELLA, N.G. 1937. The flavor of meat and meat products. Food Res. 2, 197. Cited in WASSERMAN, A.E. and TALLEY, F. (1968), Organoleptic identification of roasted beef, veal, lamb and pork as affected by fat, J. Food Sci. 33, 219-223.
7. REID, D.H., YOUNG, O.A. and BRAGGINS, T.J. 1993. The effects of antioxidative treatments on mutton flavour/odour intensity and species flavour differentiation. Meat Sci. 35, 171-182.
8. RHEE, K.S. 1989. Chemistry of Meat Flavor. Ch. 9, In Flavor Chemistry of Lipid Foods, (D.B. Min and T.H. Smouse, eds.) pp. 166-189, Amer. Oil Chem Soc., Champagne, Ill.
9. SAS 1990. SAS® User's Guide: Statistics, Version 6 Edition. SAS Institute, Inc., Gary, N.C.
10. WASSERMAN, A.E. and TALLEY, F. 1968. Organoleptic identification of roasted beef, veal, lamb and pork as affected by fat. J. Food Sci. 33, 219-223.