Sensory and Cooking Properties of Lamb Chops Cooked With and Without External Fat and Epimysium

摘要

ABSTRACTWhen lamb loin chops with or without 0.64‐cm subcutaneous fat layer and epimysium (fat‐on or fat‐off chops) were broiled to an internal temperature of 77°C, cooking losses were higher (P<0.05) for fat‐off chops than for fat‐on chops. The concentration of ether‐extractable fat (g/100g cooked lean) was also higher for the cooked lean from fat‐off chops while the opposite was observed for moisture. Sensory properties of the cooked lean were adversely affected by the removal of subcutaneous fat before cooking. TBA‐reactive substances in a given amount of the cooked lean, after 4 days of storage at 4°C, were slightly higher (P<0.10) for the lean from fat‐off chops than for the lea