Naslov
Influence of the addition of white button mushroom supplement in the diet on the sensory and technological properties of lamb meat

Autori
Mikuš, Tomislav ; Cvrtila, Željka ; Kozačinski, Lidija ; Kiš, Goran ; Špoljarić, Daniel ; Popović, Maja

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Food, technology and nutrition for healthy people in a healthy environment / Raspor, Peter ; Vovk, Irena ; Ovca, Andrej ; Smole Možina, Sonja ; Butinar, Bojan ; Jevšnik, Mojca - Ljubljana, 2022, 78-78

ISBN
978-961-95942-0-9

Skup
11th Central European Congress on Food and Nutrition (CEFood)

Mjesto i datum
Čatež ob Savi, Slovenija, 26.09.2022. - 30.09.2022

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
lamb meat, sensory, technological properties, white button mushroom

Sažetak
The aim of this study was to determine the technological and sensory properties of m. longissimus dorsiin lambs. The Lička pramenka lambs were reared traditionally and fed with voluminous and concentrate feed with the addition of the dry or chopped fresh Agraricus bisporus as a supplement in different percentages. A feeding experiment was conducted on 30 lambs divided into three groups. The carcasses were sampled 0 and 24h after slaughter. The av erage slaughter weight was 10.40 kg - in the control group, 12.29 kg in group 2 and 11.99 kg in group 3. The pH ranged from an average of 6.95 in control and group 3 to 6.72 in group 2. After 24 hours, a decrease in pH was recorded (control group 5.38, gro up 2 5.52 and group 3 5.74). The values of the colour parameters (CIE L * a * b *) were - L* control group 61.20 ; group 2. 55.92 and group 3. 59.53, a* parameter was 5.22 in the control, 3.95 in group 2 and 4.68 in group 3, while b* was 3.46 in the control , 1.24 in group 2 and 1.39 in group 3. The sensory evaluation confirmed that the meat showed the characteristics of colour, smell and taste of young lamb meat. The meat was light pink in colour, sparsely covered with adipose tissue. The smell and taste in the cooking and roasting samples were specific to the lamb meat. For determination of oxidative stability with thiobarbiturate test (TBARS) and fat content, samples were collected on days 0, 3, and 6. As anticipated TBARS values were increased from day 0 to day 6, and there were no significant differences between groups 2 and 3. Cholesterol in the meat of the control group was high (31.95 mg/100g), which is significantly higher than the values found in the meat of group 2 (9.63 mg/100g) and group 3 (95.2 mg /100 g). In conclusion, by adding this specific supplement to the lambs' diet, the meat retained all the positive sensory and technological properties with reduced cholesterol levels

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina, Biotehnologija, Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)

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