| Ground lamb containing 10% fat was treated with six additives (water only for control, 150 ppm sodium nitrite, 0.5% sodium tripolyphosphate, 0.05% sodium ascorbate, 3% sodium lactate, and 0.02% propyl gallate), cooked to an internal temperature of 74;Ground lamb was washed four times with tap water (pH 8.2) and dewatered. Washing reduced neutral lipid content by 64.1% and phospholipid content by 1.0%, and increased the ratio of monounsaturated to saturated fatty acids by 18.4% for neutral lipids and 18.6% for phospholipids. Washed samples had lower TBA values, on either wet or dry weight basis, after 3 or 6 days of refrigeration than unwashed samples. Trained sensory panelists detected weak lamb flavor and no warmed-over flavor in washed-cooked samples.;Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology (RSM) design was used with variations in feed moisture, process temperature, and screw speed. Lean ground lamb or mutton (with beef, chicken, and goat meal included for comparison) was blended with corn starch, and extruded at the optimum condition established from the RSM experiments. Physical/rheological properties were generally similar, water activity was low (... |
