Stress during Growth. II. Effects on Palatability and Cooking Characteristics of Lamb Meat

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Abstract
The effects of electric shock, epinephrine injections and saline injections during growth on the cooking characteristics and palatability of broiled lamb chops and roasted legs of lamb were determined. Differences due to treatments were greater in the chops than in the roasts. Water holding properties were similar among treatments whether measured as cooking loss, juice loss after centrifugation, or press fluid. Palatability evaluations showed highly significant differences in the chops due to treatment for softness to tooth pressure, ease of fragmentation, apparent adhesion between fibers and number of chews; significant differences were obtained for amount of residue and for shear values. The epinephrine and electric shock treatments caused a reductionin overall tenderness. Aroma, flavor and juiciness values were only slightly different. Copyright © 1963. American Society of Animal Science . Copyright 1963 by American Society of Animal Science

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