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Effects of pasture type and weaning on weight loss during cooking of roast lamb leg joints and grilled chops

Published online by Cambridge University Press:  21 November 2017

J E Vipond  and
S Marie
J E Vipond
Affiliation:
Genetics and Behavioural Sciences Department, SAC Edinburgh, Bush Estate, Penicuik, Midlothian EH26 0QE
S Marie
Affiliation:
Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Milton Keynes MK6 1AX
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Extract

Weight loss on cooking contributes to the perceived value for money of lamb sold as chops or joints. Information on this attribute was monitored in the course of eating quality assessments made on cooked meat. Several factors are known to affect the weight loss of meat during cooking, greater loss occurring with increased time spent cooking and with increase in surface fat (Burfoot, 1987). Studies have shown differences between cuts in weight loss on cooking but effects due to dietary treatments are not known.

Joints and chops from lambs reared on three pasture types and two weaning treatments were roasted or grilled and weight loss during cooking studied. Eight lambs were reared from birth to slaughter at 20 weeks (off mother) on either diploid perennial ryegrass (D), tetraploid perennial ryegrass (T) or tetraploid ryegrass/white clover (TC). Another group of 24 grazed for a further 8-9 weeks after weaning on the three pasture types and were then slaughtered (off pasture).

Type
Meat Quality
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1994 , March 1994 , pp. 176
Copyright
Copyright © The British Society of Animal Production 1994

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References

Burfoot, D. (1987). Effect of thickness and location of minced fat on cooking times and weight loss of composite beef joints. International Journal of Food Science and Technology (1987) 22: 49–58.CrossRefGoogle Scholar
Vipond, J.E. and Marie, S. (1993). Effect of clover in the diet of grazing lambs on the organoleptic qualities of roasted leg joints and grilled chops. In: Safety and Quality of Food from Animals (Wood, J.D. and Lawrence, T.L.J., eds). British Society of Animal Production Occasional Publication, No 17, pp 93–94.Google Scholar