Is it possible to produce meatballs made with lamb from animals fed on whole cottonseed without altering the sensory characteristics

Kubota E. H., . and Pellegrini L. G., . and Prestes R. C., . and Monego M. A., . and Roman S. S., . and Mello R. O., . Is it possible to produce meatballs made with lamb from animals fed on whole cottonseed without altering the sensory characteristics. pp. 2486-2496. ISSN 2231-7546

The aim of this study was to evaluate the chemical composition and the technological and sensory properties of lamb meatballs made with meat from animals fed with different levels of whole cottonseed (0 10 20 30 and 40). The meatballs prepared with lamb from animals fed on whole cottonseed presented higher (P0.05) ash content. All the meatball formulations presented low levels of lipids (2.90) and cholesterol (74.15 mg/100g) as well as high protein content (18.92). The difference (P0.05) observed in the variables of cooking characteristics did not have an effect on the texture profile which was related to the microscopic observations of the product. In the triangle test for difference the testers did not perceive difference between the control meatballs (0) and those with up to 30 of whole cottonseed. However in the acceptance test the testers detected sensory alteration starting at a level of 12.5 of whole cottonseed. Thus it is possible to produce meatballs with meat from lambs fed on up to 12.5 of whole cottonseed in the dry matter of their diet without altering the sensory characteristics of the product.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(06)%202018/(33).p...

Abstract

The aim of this study was to evaluate the chemical composition and the technological and sensory properties of lamb meatballs made with meat from animals fed with different levels of whole cottonseed (0 10 20 30 and 40). The meatballs prepared with lamb from animals fed on whole cottonseed presented higher (P0.05) ash content. All the meatball formulations presented low levels of lipids (2.90) and cholesterol (74.15 mg/100g) as well as high protein content (18.92). The difference (P0.05) observed in the variables of cooking characteristics did not have an effect on the texture profile which was related to the microscopic observations of the product. In the triangle test for difference the testers did not perceive difference between the control meatballs (0) and those with up to 30 of whole cottonseed. However in the acceptance test the testers detected sensory alteration starting at a level of 12.5 of whole cottonseed. Thus it is possible to produce meatballs with meat from lambs fed on up to 12.5 of whole cottonseed in the dry matter of their diet without altering the sensory characteristics of the product.

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Item Type:	Article
AGROVOC Term:	Lamb meat
AGROVOC Term:	Meat products
AGROVOC Term:	Meat byproducts
AGROVOC Term:	Lambs
AGROVOC Term:	Cottonseed
AGROVOC Term:	Cottonseed meal
AGROVOC Term:	Animal feeding
AGROVOC Term:	Ad libitum feeding
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Animal histology
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24948

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