Masters Theses

Date of Award

8-1988

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

H. Dwight Loveday

Committee Members

Marjorie P. Penfield, M. James Riemann

Abstract

The objective of this study was to determine the effect of fat source on acceptability of mutton patties. Six cull ewes from the University of Tennessee flock were slaughtered and the carcasses were physically separated into lean and fat. Subcutaneous fat from beef (B), lamb (L), mutton (M) or pork (P) was blended with the mutton lean (5.7% lipid) to form patties of 15 or 20% lipid. Patties made with M fat contained a greater (P<.05) percentage of C18:l. M and L patties had lower (P<.05) percentages of C16:0 and C20:l and were higher (P<.05) in 017:0 and 018:0. There was no difference (P>.05) in total cooking loss between fat levels; but, B patties had a 3-6% greater (P<.05) cooking loss than M and L patties. Sensory color scores and Hunter L values indicated that P and 20% lipid patties were a lighter red than other blends. Experienced sensory panelists (n=48) found no difference (P>.05) between fat levels for any of the fat blends. Therefore, the 15% lipid patties were presented to a consumer panel (n=74) to elevate the acceptability of alternative fat sources on an 8-point hedonic scale and a 9-point FACT rating. All patties were rated in the "like slightly" category. FACT ratings indicated that consumers would eat the mutton patty blends "if available, but not go out of my way" to "I like this and would eat it now and then." Mutton and mutton blends could be marketable, yet inexpensive, meat resources for further processed meat items.

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