Fjölrit RALA - 22.03.1979, Blaðsíða 128

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2 . Material and Methods
2.1 Sensory Evaluation
Four legs of lamb and mutton were chosen for the investiga
tion, i.e. two mutton legs from Jökuldalur called J-1 and J-2,
one leg of lamb from the Samband smokehouse called S-2 and one
leg of mutton from the same source called S-l. The legs were
divided into four parts. Two slices, 1.5 cm thick, were cut
from adjoining sides of the middle parts and were used for chem
ical analyses but the rest was used for sensory evaluation.
The palatability of each leg was tested in six different
ways. Three trials were made on unboiled meat and three trials
on boiled meat. The unboiled meat was tested by itself, with
flatbread and as a first course with pickled cucumber slices
and pickles. The boiled meat was tested cold by itself and
with pumpernickel bread and hot with melted cheese.
The taste panel consisted of four participants which gave
scores for taste and odor and recorded the chewing number for
both unboiled and boiled meat by itself. The following scores
were given:
5 very good
4 good
3 passable
2 on the limit
1 bad, ihedible
The chewing number is the number of jaw movements when chewing
necessary to make the meat tender enough for swallowing.
2.2 Chemical Analyses
One of the slices chosen for chemical analyses was minced
and analysed for protein, fat and dry matter.
The diffusion of nitrate, nitrite, chloride ions and water
was analysed in the other slice. Figure 1 shows where samples
were taken for this analysis. Samples N-l, N-2 and N-3 were
analysed for nitráte/nitrite and samples D-l, D-2 and D-3 were
analysed for dry matter and chloride ions. The meat in front
of the femur was analysed for water activity.
( 3 )
Protein was determined by the Kjeldahl method.