ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The influence of monosodium glutamate (MSG) and lamb on characteristics of restructured mutton roasts was evaluated. The status of pyridinoline (a trivalent collagen cross-link) in epimysial and muscle tissues of lambs and ewes was also investigated. Addition of MSG (0.2%) did not significantly alter restructured mutton roast flavor. Restructured roasts made with mutton had higher (P〈0.05) cook losses and Warner-Bratzler shear values, and inferior binding characteristics when compared to roasts made with lamb, and roast characteristics improved linearly with increasing levels of lamb. Pyridinoline content was higher in mutton than lamb. The greater amounts of pyridinoline may be partially responsible for the lower quality restructured mutton roasts.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb06593.x
Permalink
