Organoleptic Identification of Roasted Beef, Veal, Lamb and Pork as Affected by Fat

Abstract

SUMMARY— A taste panel was used to study the identification of roasted beef, pork, lamb and veal by flavor alone and the effect of fat on identification. Only about one‐third of the panel could identify correctly all four meats by memory of the flavors. There was an increase in the total number of correct identifications made by comparison of the unknown roasted meat samples with known standards but this was not significantly greater than the total correct responses by memory of the flavor alone. Beef and lamb, but not pork and veal, were identified significantly less often when lean ground roasts were tested than when normal ground roasts (containing fat) were used. Texture, color, mouth feel, and other factors may be important in the identification of meat. Beef, lamb and pork fat, as well as these fats after extraction with chloroform: methanol, were added to lean veal prior to roasting. Addition of beef fat did not increase recognition of veal as beef. Pork fat contained a factor increasing identification of veal as pork, but this factor was water‐soluble and could be removed. Lamb fat contained a component, or a fat‐soluble component, that significantly increased the identification of veal as lamb.

Flavour differences in meat from lambs grazed on lucerne (Medicago sativa) or phalaris (Phalaris tuberosa) pastures

“…Lamb meat has been prepared for flavour assessment as roasted (Richardson & Dickson, 1936), broiled (Paul, Torton & Spurlock, 1964) or casseroled (Cramer et al 1967) legs and chops, or as baked mince loaf (Wasserman & Talley, 1967). Apart from a few tests with grilled loin chops, meat in the present studies was prepared in minced form because it was thought necessary to ensure uniformity in texture between samples.…”

Effect of some water-soluble components on aroma of heated adipose tissue

“…Wasserman and Gray (1965) confirmed that diffusates of dialyzed water extracts of lean beef, pork, and lamb developed a series of odors during boiling that culminated in a roast meat-like aroma, on dryness, with no species characteristics. Wasserman and Talley (1968) reported that ch1oroform:methanol extracts of beef and pork adipose tissue contained a water-soluble component(s) that influenced sensory identification of heated ground lean meat to which they were added. Pippen et a/.…”

Palatability and Texture of Ground Meat Patties Made with Varying Amounts of Pork and Turkey

“…There were significant differences in flavor intensity between 0 and 100% pork pattie stored frozen although the actual magnitude of the differences were small. The flavor intensity scores of patties containing only turkey lean and pork fat further support the concept that the lipid component is the major contributors to species specific meat flavor (Wasserman and Talley, 1968;Hornstein et al, 1961).…”