Fjölrit RALA - 22.03.1979, Blaðsíða 129

-123-
(4 )
Fat was determined by the Soxhlet method.
Moisture/dry matter was determined by A.O.A.C. method
number 24.003, but 50 ml Pyrex beakers were used instead of
aluminum crucibles.^^
Ash was determined by drying the samples at 110°C for 12
° (4)
hours and then burning them for at least 5 hours at 500 C.
Chloride was determined by the Mohr method.^^ v
Nitrate/nitrite was determined by the Technicon AutoAnalyser
R (6)
II system for nitrate/nitrite.
The water activity was determined using a vapor pressure
(7)
manometer.
3í Results
3.1 Sensory Evaluation
Table 1 shows the average score for each dish, given in
the sensory evaluation tests. The table shows averages for
both unboiled and boiled meat and the total averages. It can
be seen that J-1 received the highest score for unboiled meat,
slightly higher than S-l. S-1 received the highest score and
J-2 the second highest for boiled meat. The meat from the lamb
S-2, recived a lower score than S-1 which was mutton. On the
whole, S-2 received the lowest score.
Table 2 shows the analysis of variance for the numbers in
Table 1. The difference between average scores for dishes was
not significant. The hot, boiled dish got the lowest score.
The difference between types of meat was significant.
The score for S-1 is significantly higher than the average
scores for J-1 and J-2, and the score for S-2 is significantly
lower than the average scores for S-1, J-1 and J-2.
Interaction effects (unboiled/boiled x types of meat) were
analysed specially and proved to be insignificant. This alludes
that the sequence of the quality groups is the same whether ana-
lysed unboiled or boiled.
Table 3 shows the average scores for odor for unboiled and
boiled meat. The unboiled J-1 received a significantly lower
score than unboiled J-2 but the opposite was true for the boiled
meat, although the difference was insignificant. The difference
between averages for boiled and unboiled meat was insignificant.