PHYSICOCHEMICAL PROPERTIES EVALUATION OF MARINATED LAMB MEAT FROM DIFFERENT PRODUCTION SYSTEMS

Abstract

The objective of this study was to standardize two marination recipes and to determine any significant difference between intensively and extensively produced fresh and marinated lamb meat (Corriedale breed) through checking different quality parameters. One water-based and one oil-based marinade were standardized out of 14 marinades through sensory evaluation. Different physicochemical parameters including pH, color, volume loss, weight loss, tenderness, water holding capacity, moisture and fat content have been checked. Triangle test and ranking test were done to find out the best marinated samples. pH of marinated samples was significantly lower than fresh samples (P < 0.05). Marinated samples showed significantly higher lightness (L*) and yellowness (b*) but the lower value at redness (a*) comparing to fresh samples. All extensive samples and oil-based marinated sample exhibited significantly higher volume loss. Intensive samples were the tenderest while fresh and extensive samples appeared with higher water holding capacity. Intensive samples had the lowest and fresh samples had the highest moisture significantly (P < 0.05). Triangle test showed a significant difference in P value, 0.20 for water-based marinated sample and 0.05 for oil-based marinated samples. Extensive oil-based marinated samples had the highest ranking (α = 0.01) among other samples.

Keywords

• lamb meat
• marination
• physicochemical properties
• processing effect