Uticaj starosti jagnjadi na senzorne osobine mesa jagnjadi

Ovčije meso, što podrazumeva i kategoriju jagnjećeg mesa, koriste potrošači širom sveta u svim kulturama i religijama, mada znatan broj ljudi ne prihvata ovu vrstu mesa zbog karakterističnog mirisa i ukusa. Jedan od faktora koji utiču na prihvatljivost mesa i proizvoda od mesa su senzorne osobine (izgled, ukus i miris što zajedno čini aromu, nežnost i sočnost, odnosno tekstura). Kao materijal u ovom eksperimentu korišćeno je meso jagnjadi meleza svrljiško-pirotske pramenke. Jagnjad su bila stara jedan, tri i pet meseci prilikom klanja i hranjena su kombinovano: mlekom, na ispaši i dodavanjem u obrok koncentrovanih hraniva. Meso je obrađeno toplotom u pećnici pri temperaturi od 170oC u trajanju od 60 minuta. Učestvovalo je osam ocenjivača. Za kvantitativnu deskriptivnu analizu (ISO 6564/85) korišćene su strukturne skale intenziteta sa sedam tačaka, pri čemu su ispitivani intenzitet mirisa, mekoća, sočnost, intenzitet (punoća) ukusa, prihvatljivost arome i ukupna prihvatljivost. Nakon termičke obrade, miris mesa je bio najizraženiji kod mesa jagnjadi uzrasta od pet meseci. Najmekše meso je bilo meso koje je poticalo od jagnjadi uzrasta od tri meseca, ali najsočnije je bilo meso jagnjadi uzrasta od pet meseci. Prema ocenjivačima, najukusnije je bilo meso koje je poticalo od jagnjadi uzrasta od tri meseca. Specifična aroma jagnjećeg mesa je bila najizraženija kod mesa jagnjadi uzrasta od tri meseca. Ukupna prihvatljivost, kao veoma kompleksna osobina, zavisna od više faktora, iznijansirana velikim brojem isparljivih jedinjenja, koja pojedinačno imaju jako nizak prag detekcije, ali zajedno i u kombinaciji sa ostalim organoleptičkim osobinama, ocenjena je najpovoljnije kod mesa jagnjadi uzrasta od tri meseca.The meat of sheep, which also includes the category of lamb meat, is used by consumers all over the world of all cultures and religions, even though a considerable number of people do not accept this type of meat because of its characteristic smell and taste. One of the factors that influence the acceptability of meat and meat products are the sensoric properties (appearance, taste and smell which all together make up the aroma, tenderness and juiciness, the meat texture) The meat of lambs of mixed breed, combined Svrljig and Pirot Pramenka, was used as the material in this experiment. The lambs were aged one, three and five months at the time of slaughter. They were fed in a combined manner: with milk, on pastures, and with the addition of concentrated feeds to their diet ration. The meat was heat processed in an oven at a temperature of 170oC over a period of 60 minutes. Eight evaluators took part in the experiment. The quantitative descriptive analysis (ISO 6564/85) comprised structure scales of intensity with seven points, with the examination of smell intensity, tenderness, juiciness, intensity (fullness) of taste, acceptability of aroma, and total acceptability. Following thermic processing, the smell of the meat was the most intense in the meat of lambs aged five months. The most tender meat was that originating from lambs aged three months, and the juiciest meat was that of lambs aged five months. According to the evaluators, the tastiest meat was that originating from lambs aged three months. The specific aroma of lamb meat was most expressed in the meat of lambs aged three months. Total acceptability, as a very complex property dependent on a series offactors, nuanced by a large number of volatile compounds which individually have a very low threshold of detection, but are observed together and in combination with the other organoleptic characteristics, was most favorably assessed in the meat of lambs aged three months