SENSORY EVALUATION OF LAMB’S MEAT ACCORDING TO CONVENTIONAL AND ORGANIC BREEDING SYSTEMS

Abstract

The purpose of this paper is to determine the sensory properties of lamb meat according to conventional and organic breeding systems. The research was carried out on 120 lambs, out of which 60 were reared in a conventional and 60 in an organic system. During the research done by the heat treatment of lamb meat at a temperature of 175°, a significantly greater (p<0.05) weight loss of the meat from the conventional system as compared to organic system was found. The shrinkage during thermal processing of meat from organic system is of 31.45±0.97%, being of 2.59% smaller than the meat shrinkage from conventional system 34.04±0.78%. The overall acceptability score for sensory attributes (smell, juiciness, taste, aroma, texture and softness) was significantly (p < 0.01) higher for meat from group I and II from the organic system, as compared to meat from group I and II from conventional system. The results showed that the breeding system had a significant effect in lamb’s sensory profile.