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- Title
EFFECT OF COOKING TEMPERATURE ON WARNER–BRATZLER SHEAR FORCE AND COOKING LOSS IN TWO TYPES OF IRAQI AWASSI LAMBS MUSCLES.
- Authors
Mahmood, Rabeea M.; Awahd, Haifa A.; Mohammed, Qais Sh.
- Abstract
The effect of three cooking temperatures (50oC, 70oC, 90oC) and their interaction with two type of muscles Biceps brachii (BB) and Biceps femoris (Bf) on Warner-Bratzler shear force value in five Iraqi Awassi lambs in age of nine months was investigated. The increasing of cooking temperatures always followed with significant decreasing in SF values. The lowest value was belonging to the treatment of 90oC, which recorded 4.4 Kgf and 2.5 Kgf for BF and BB muscles, respectively. No significant differences were recorded between treatment of 50oC, 70oC in SF values for the two types of muscles. The trait of cooking loss percentage was affected significantly with increasing cooking temperatures as well. The percentages of cooking loss were increased with increasing cooking temperatures significantly. The highest percentage 36.42% appeared in the treatment of 90oC as a cooking temperature, while the lowest one 10.54% was belong to cooking temperature of 50oC.
- Subjects
COOKING; TEMPERATURE; BICEPS brachii; BICEPS femoris; AWASSI sheep
- Publication
Biochemical & Cellular Archives, 2020, Vol 20, p3347
- ISSN
0972-5075
- Publication type
Article