Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles

Hussein Al-Moadhen; Jarrod C. Lees; Liselotte Pannier; Peter McGilchrist

doi:10.3390/foods12193609

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Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles

Journal article

Open access

Peer reviewed

Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles

Hussein Al-Moadhen, Jarrod C. Lees, Liselotte Pannier and Peter McGilchrist

Foods, Vol.12(19), 3609

2023

DOI: https://doi.org/10.3390/foods12193609

PMID: 37835261

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Abstract

Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles. The Knuckle, Outside flat, and Topside from both legs of 65 mixed-sex lambs from diverse genetic backgrounds were prepared using alternative grill and roast cook methods. Each sample was eaten by 10 consumers and scored for tenderness, juiciness, flavor, and overall liking. All cuts scored higher (p < 0.001) when grilled compared with when roasted for all traits except for Topside tenderness. Grilled Knuckle scored higher than roast Knuckle by 13.6%, 23.9%, 14.4% and 15.8% for tenderness, juiciness, flavor, and overall liking, respectively. The grilled Outside flat scored higher than roast Outside flat by 14.1%, 27.1%, 10.9%, and 14.3% for tenderness, juiciness, flavor, and overall liking, respectively. Finally, grilled Topside scored higher than roast Topside by 21.3%, 7.4%, and 6.6% for juiciness, flavor, and overall liking, respectively. Carcass traits for intramuscular fat and shear force had a significant (p < 0.001) effect on all eating quality traits for both grill and roast cuts. Girth rib fat had a significant effect (p = 0.01) on tenderness and juiciness (p = 0.03) for Outside flat and Topside but had no effect (p > 0.05) on Knuckle for both grill and roast. This study identified that specific cooking methods can improve sensory traits for individual cuts and suggests that a cut-by-cook method eating quality model for sheepmeat can therefore increase consumer satisfaction.

Details

Title: Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles
Authors/Creators: Hussein Al-Moadhen - University of New England
Jarrod C. Lees - University of New England
Liselotte Pannier - Murdoch University, Centre for Animal Production and Health
Peter McGilchrist - University of New England
Publication Details: Foods, Vol.12(19), 3609
Publisher: MDPI
Grant note: L.EQT.1812 / Meat & Livestock Australia
Identifiers: 991005609669207891
Murdoch Affiliation: School of Agricultural Sciences
Language: English
Resource Type: Journal article

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#12 Responsible Consumption & Production

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Collaboration types: Domestic collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.206 Meat Quality
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences