The Effect of Age and Cooking Methods on Chemical and Sensory Evaluation of Iraqi Awassi Sheep Meat
ANBAR JOURNAL OF AGRICULTURAL SCIENCES,
2008, Volume 6, Issue 1, Pages 263-270
AbstractThe objective of the present experimental were to study the effect of cooking methods (Boiling and Roasting) of different ages for Iraqi Awassi Sheep meat (1, 2, 3, 4, 5, 6, 7, 8, 9 and 10 years) with use of Longissimus Dorsi muscle.
The results indicated a decreased in the percentage of Moisture and Ash accurred with increased of age, and increased when roasted comparative with boiling, the percentage of Protein, Fat and cooking loss increased when age increased and when we use of boiling method, Carbohydrate also increased when the age increase.
In sensory evaluation data, we notes that the slaughter of Awassi Sheep until 10 years of age didn’t decreased the sensory evaluation (Tenderness, Juiciness, Flavour, Palatability, Color and Texture) for LD comparative with the same muscle for Ewes that slaughtering in yearling age.
On the whole, the results revealed that the content LD from Moisture, Fat, Protein, Ash and Carbohydrate similarity in age from 2–9 years and the Awassi sheep didn’t show undesirable changes in quality or sensory characteristics when the age increased comparative with the author kind of Sheep.
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