Dissertation
Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries > Basic science

Study on Roast Characteristics and Suitability of Different Varieties Lamb

Author XueDanDan
Tutor ZhangDeQuan
School Chinese Academy of Agricultural Sciences
Course Agricultural Products Processing and Storage
Keywords Lamb Roast Features Quality Evaluation Suitability Lamb Breeds
CLC TS251.1
Type Master's thesis
Year 2012
Downloads 111
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Roast Lamb, as a traditional meat product with special flavor, was popular in China. Due to varioussheep breeds and workshop processing with low-tech, the products of roast Lamb were disordered andrivalless in the international meat market. Therefore, to screen suitable green mutton and produce theroast lamb normatively, the research on quality evaluation and roast processing suitability of Lamb wasof great significance, which will accelerate the development of lamb processing in China. In this study,the evaluation method and key parameters of roast Lamb eating quality and processing quality weredetermined with multivariate statistical analysis, which was used a unified processing technology.Different Lamb’s roast features of domestic sheep breeds were analyzed, and the standard evaluationmethod of roast suitability of Lamb was established. The specific results were as follows:(1) According to the method "the GB/T16861-1997sensory analysis by multivariate analysismethod for the identification and selection of descriptors for establishing a sensory profile‖, theevaluation parameters of roast Lamb eating quality were fixed. The result indicated that texture andflavor were the key indicators evaluated the eating quality of roast lamb. The three main index of roastLamb eating quality were toughness, juiciness and meat flavor, which were related with the mechanicaltexture, surface texture and flavor factor, respectively. The multiple regression equations were made forpredicting roast lamb eating quality by toughness, juiciness and meat flavor: total score=0.286+0.840×meat flavor-0.299×toughness+0.469×juiciness, which provided the evaluation method of roastlamb eating qualiy.(2) According to the roast lamb eating quality score results and actual production applications, theroast lamb eating quality is classified into three classes: first class, score6points or more, suitable forroast; second class, score5-6, appropriate for roast; third class, score4-5, basic suitable for roast.(3) Correlation analysis and principal component analysis were used to determine processingquality indicators of roast Lamb. The key processing quality indicators which impacted the eatingquality of roast Lamb were yield rate, a value of roast Lamb surface and cohesiveness. The classifierwas established by fisher linear discrimination with yield rate, a value of roast Lamb surface andcohesiveness for the eating quality grade of58roast lamb samples and then validated. It is concludedthat the correct recognition rate of reached89.7%. The reliability of the evaluation method wasconfirmed by clustering analysis. According to the classifier, roast suitability of Lamb can be predicted.(4) Breed, cut and age all have a significant effect on roast lamb eating quality. Eating qualities ofroast Lamb made of different raw materials were compared: the ranking orders of roast Lamb eatingquality of different breeds was: Tan sheep> Xinjiang fine-wool sheep> Jinzhong sheep> Sunitesheep> Ujimqin sheep> Tan sheep×Small Tailed Han sheep> Ujimqin sheep×Small Tailed Han sheep.The ranking orders of roast Lamb eating quality of different cuts was: rack> neck> knuckle. Theranking orders of roast Lamb eating quality of different ages was:1year>6months>2years. (5) Among the five breeds which were suitable to be roasted, the Tan sheep and Jinzhong sheepwere the most suitable to be roasted, and then Xinjiang fine-wool sheep and Ujimqin sheep were moresuitable to be roasted than Ujimqin sheep×Small Tailed Han sheep. As to different muscles, such as rib,neck and knuckle, the rib was the most suitable to be roasted and the knuckle was the least. The muttonwhich was one year old was the best meat to be roasted, while the one with six months was better thanthe one with two years old to be roasted.

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