Sensory characterization of meat texture in sucking lamb: Methodology

Felipe Ruiz de Huidobro ^[2] ; Vicente Cañeque Martínez ^[1] ; Sara Lauzurica Gómez ^[3] ; Susana Velasco Villar ^[1] ; Concepción Pérez Marcos ^[3] ; María Esther Onega Pagador ^[2]
1. [1] Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
  
  Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
  
  Madrid, España
2. [2] IMIA (Instituto Madrileño de Investigación Agraria y Alimentaria)
3. [3] UCM (Universidad Complutense de Madrid)
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Localización: Investigación agraria. Producción y sanidad animales, ISSN 0213-5035, Vol. 16, Nº 2, 2001, págs. 245-256
Idioma: inglés
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Resumen
- Meat samples from m. (ortgi.ssimtts Ihoracis from 24 sucking lambs of Manchega breed were tasted by six assessors. Lambs were slaughtercd at 10 or 14 kg liveweight. Texture parametcrs (hardness, springiness and juiciness) were measured. Panelists found no differences in any parameters. Nevertheless, there was a trend to perceive the meat of the heaviest animals as less hard, juicier and less springy. Parameters and scales used are discussed. The methodology used in this trial is found convenient for describing sensory texture in sucking lambs mcat.