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dc.contributor.advisorBraden, Kirk W
dc.contributor.authorCoty, Barbara Lynn
dc.contributor.otherAngelo State University. Department of Agriculture.
dc.contributor.committeeMemberBraden, Kirk W
dc.contributor.committeeMemberBranham, Loree A.
dc.contributor.committeeMemberSalisbury, Mike
dc.contributor.committeeMemberMowrer, Robert
dc.creatorCoty, Barbara Lynn
dc.description.abstractThe objective was to determine an ideal formulation for maximal acceptability and functionality of a ready-to-eat lamb leg product, evaluated by sliceability, sensorial attributes, lipid oxidative stability (TBA), and consumer analysis. Lamb legs (n=160) underwent two aging treatments (21d and 42d) and one of four marinations (Control, American, Caribbean, or Moroccan). Sliceability and TBA were not affected by marination (P >0.05). Cook loss was affected by marination and aging (P<0.05). Marination by aging affected initial (IJ) and sustained juiciness (SJ), flavor intensity, and overall acceptability (P<0.05), but not IJ, SJ, or warmed-over flavor (P>0.05). Control was juiciest and most accepted while American had most intense flavor (21d). American was juiciest and had most intense flavor and acceptance (42d). Consumer analysis of flavor, overall acceptability, and willingness to purchase was affected by marination (P<0.05); American had the highest values for all attributes. Consumers most frequently ranked the American marination treatment as most liked.
dc.subjectsensorial attributes
dc.subjectlipid oxidative stability
dc.subjectconsumer analysis
dc.subjectflavor intensity
dc.titleDevelopment, functionality, and consumer acceptance of a novel ready-to-eat lamb leg product

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