A study of the effect of feeds on the cooking quality of lamb
by Judith Jean Belden
A THESIS Submitted to the Graduate Committee in partial fulfillment of the requirements for the
degree of Master of Science in Home Economies at Montana State College
Montana State University
© Copyright by Judith Jean Belden (1933)
Abstract:
1. The lambs used in ths study were Rambouillet wether and ewe lambs, approximately eight months
old.
2. These lambs were fed by the Animal Husbandry Dept. on three different lots of feed:- barley and
alfalfa hay; wheat and alfalfa hay; and barleys wet beet pulp, and alfalfa hay.
3. Complete records of the general observations made before roasting and after-roasting were kept to
use in comparing the lamb from the three feeding lots.
4. All legs of lamb were roasted according to the standard method by searing for 30 minutes in an oven
at 480° F. then reducing the oven temperature rapidly to 300° F. and cooking without water in an
uncovered pan until the desired internal temperature of 182° F. - 183° F. or 83° C. was reached.
5. Thermocouples were used in this study to follow the internal temperature of the lamb during the
roasting. The hot-end junctions of two thermocouples were inserted in each roast in manners as nearly
alike as possible.
6. The wheat-fed lamb required the shortest cooking period and roasted at the average rate of 32.6
minutes per pound.
The barley-fed lamb required a longer period with an average roasting rate of 37.3 minutes per pound.
When wet beet pulp was added to the barley and alfalfa feed, the lamb required the longest
cooking"period, roasting at an average rate of 39.8 minutes per pound.
7. Each leg of lamb was scored by a committee of ten Judges who used the meat grading chart as
prepared by the nation- al meat committee.
8. According to the average judgments, the barley-fed lamb produced a lean meat that was slightly
more intense in flavor but more desirable than that produced by the wheat or barley and pulp-fed lamb.
9. The barley and pulp-fed lamb produced the juiciest cooked meat. The wheat-fed lamb gave the driest
cooked meat.
10. From the tests for tenderness determined both from the judgments and from the shearing strength,
the barley-fed lamb seemed to be more tender than the wheat-fed lamb. A STUDY OP THE EFFECT OF FEEDS Ol THE
COOEIEG QimDITY OF DAMB
Dy
.
JUDITH. Jft BBDDEl
A THESIS
S u b m itted to th e G raduate Committee in p a r t i a l
f u l f i l l m e n t o f th e re q u ire m e n ts f o r
th e d egree o f M aster o f S eien ee
i n Home Economies a t
M ontana S ta te C o lleg e
Approved:
I n Charge o f Major WorF
Chairman G raduate Committee
Boaeman.j, Montana
Ju n e 9. 1935
£ !MUAvt JigRAfM
^iiV: '!.Vj 'iii'M i ;\il;\
M
M l5
v? «2^
-H TABLK OF CONTENTS
INTRODUCTION .......................................................................
HISTORY................................................................................
Page
G
5
EXPERIMENTAL PROCEDURE.................................................
IG
Data on lamb and. feed u s e d ................................... 1G-14
Laboratory p rep aration ....................................
14
Use o f th e rm o co u p le s..............................................15-17
Method o f c o o k in g ........................................ .... .
17
18
Judging committee .................................................
Tenderness t e s t s .................................................
19
Meat grading c h a r t .............................................
20
RESULTS.....................................................................................
22
General o b serv a tio n s ..............................................2G-25
Cooking lo s s e s ...........................................................27-29
Time-temperature d a t a ........................................
GO
Average Judgments .................................................
GG
D is tr ib u tio n o f Ju d gm en ts.................................. G4-G8
Summary o f item s . .................................................
40
DISCUSSION...........................................................................
41
SUMMARY.....................................................................................
48
CONCLUSIONS............................................................................
50
ACSN.............................................................................................
51
LITERATURE C IT E D ..............................................................
52
44835
A SfUBY OF TSS FFFFOf' OF FEEDS GB
THE COOKIBO QUALITY- OF LAHB
«
IBTEODUCTIOlf
I t i s commonly re c o g n iz e d t h a t meats' may v a ry g r e a t l y in
t h e i r q u a l i t y and p a l a t a l i l l ty«.
T hat a number o f factors.*, su ch
a s "breed*, sex* age? and fe e d are. r e s p o n s ib le f o r th e s e v a r ia ­
tio n s h as been d em o n strate d b y th e e x p e rie n c e s o f meat p ro d u c e rs
a s w e ll as by i n v e s t i g a t i o n s b e in g c a r r i e d on by th e I n s t i t u t e
o f Animal I u t r i t i o n in E ngland an d by s t a t e ex p erim en t s t a t i o n s
i n c o o p e ra tio n w ith th e U n ite d S t a t e s D epartm ent of A g r ic u ltu r e .
In th e s e c o n s id e r a tio n s o f m eat q u a l i t y , s p e c i a l em phasis
h a s b een p la c e d on th e s tu d y o f b e e f and pork,, due to t h e i r
p o p u la r it y and more g e n e ra l use.®
However / in th e l a s t few years-,
lamb h a s b een s t e a d i l y a d v a n cin g i n i t s p la c e o f im p o rtan ce
among th e m eats and now a p p e a rs r e g u l a r l y on th e m arket* so t h a t
i t i s b e g in n in g to r e c e iv e more a t t e n t i o n w ith r e s p e c t to i t s
v a r i a t i o n in q u a l i t y .
S in ce lamb h as a r a t h e r u n u s u a l f la v o r * i t
seems to r e q u ir e more i n v e s t i g a t i o n th a n o th o r meacs in o rd e r to
o b ta in a p ro d u c t t h a t m ight be more p o p u la r w ith th e consum er.
Montana.* b ein g a sheep**raisin g s ta te * h a s become e s p e c i a l l y
i n t e r e s t e d in th e p ro d u c tio n o f lamb o f good q u a l i t y and f i n i s h .
The f a c t t h a t s e v e r a l k in d s o f f e e d s a r e a v a i l a b l e w ith in th e
s t a t e f o r t h i s p u rp o s e , h a s drawn th e . a t t e n t i o n o f th e producee r a and th e i n v e s t i g a t o r s to a c o n s id e r a tio n o f th e co m p arativ e
e f f e c t s o f th e s e fe e d s upon th e q u a l i t y o f th e lamb -p ro d u ced »
The g ra in s* b a r le y , o a ts* and w heat have e a c h been f e d in com­
b in a tio n w ith a l f a l f a hay>
To some o f th e s e r a tio n s * b e e t p u lp
h a s a ls o been added* and in some in s ta n c e s * wheat s c re e n in g s
have been s u b s t i t u t e d f o r . t h e g ra in s*
At f i r s t * th e r e s u l t s o f th e s e fe e d in g t e s t s were judged
b y th e d eg ree o f f i n i s h o f th e lamb b e fo re s la u g h te r in g and
th e c o n d itio n o f th e c a r c a s s ,
'L ater* i t seemed a d v is a b le to
c a r r y the com parisons .f a r t h e r by in c lu d in g th e judgm ents o f
th e r e s p e c tiv e cooking q u a l i t y and p a l a t a b i l i t y o f each k in d
o f lamb .as p ro d u ced by d i f f e r e n t r a t i o n s .
In c o n n e c tio n w ith t h e .l a t t e r p lan* t h i s s tu d y has been
c a r r i e d on th ro u g h th e c o o p e ra tio n o f th e d e p a rtm e n ts o f Ani­
m al H usbandry and Home Economies o f th e H ontana E xperim ent
S t a t i o n to d eterm in e th e e f f e c t o f th r e e fe e d c o m b in a tio n s ;( I ) b a r le y and a l f a l f a , hay* (E). w heat an d a l f a l f a h a y , and (S)
b a rle y s a l f a l f a hay* and b e e t p u lp * - upon th e co o k in g q u a l i t y
and p a l a t a b i l i t y o f lam b.
• ^5»
HISTORY
P r a c t i c a l l y a l l o f th e meat- i n v e s tig a tio n s have been c a rrie d ,
on s in c e ' th e y e a r 1900,
D uring t h i s periods, s e v e r a l tr e n d s in
th e s tu d y o f m eats have appeared=
At f i r s t , , : i n v e s tig a tio n ended
w ith th e s la u g h te r o f th e an im al and th e g r a d in g 'o f th e c a rc a ss=
l a t e r 9 th e r e was d eveloped an i n t e r e s t in m ethods th a t would
improve th e q u a l i t y and m arket v alu e o f th e m eat*
Then c e r t a i n
w o rk ers began to p ay a t t e n t i o n to th e e x p e rim e n ta l co o k in g o f
m e a ts , m ost o f th e e a r l y d a ta b e in g r e p o r te d by O rih d le y 9' S prague
and co -w o rk e rs (16) a t th e U n iv e r s ity o f I l l i n o i s ,
T h is form ed
a b a s i s f o r d e v e lo p in g s ta n d a rd m ethods o f roasting= .
, When i t was re c o g n is e d t h a t c e r t a i n f a c t o r s , w hich m ight
a f f e c t th e q u a l i t y o f m eat, had n o t been o b se rv e d , th e w o rk ers
began t o r e a l i z e a d e f i n i t e n ee d f o r a d d i tio n a l in fo rm a tio n
a lo n g t h i s l i n e .
I t was th e r e f o r e due to t h i s n ee d , th a t in
19 24 th e I a t i o n a l l i v e S to ck and H eat B oard , prom oted th e n a tio n ^
a l p r o j e c t , "C o o p e ra tiv e H eat I n v e s t i g a t i o n s " , w hich has in c lu d ­
ed s tu d ie s to show how th e q u a l i t y and p a l a t a b i l i t y o f m eats
a re a f f e c t e d b y su c h f a c t o r s as age* b re e d , sex and feed=
As
a. r e s u l t o f . e x p e rim e n ta l work and o b s e rv a tio n s t h a t have bean
c a r r i e d o u t, i n t e r e s t i n g c o n c lu s io n s have been re a c h e d on th e
f a c t o r s co n sid ered =
T here have been e ig h t y e a rs o f work done on a g e n e ra l
n ation -w id e p r o je c t r e la t iv e t o the fa c to r s in flu e n c in g the
p a la ta b ility of b eef,
F iv e y ea rs o f t h is p r o je c t (19&5*190O)
j
-B w ere devoted, to th e s tu d y of the " ln f lu e n c e of Age On th e Q u a li­
t y and P a l a t a h i l l t y o f B e eflt*
Ie ls o n ^ ■Xowe and S e ls e r a t Iowa
S ta te C o lleg e i l ? ) Oonelu d e d t h a t r o a s t s from two y e a r o ld and
y e a r l in g s t e e r s were more p a l a ta b le th a n r o a s t s from c a l v e s , ( 2 0 )
A nother p r o j e c t co n c ern ed w ith th e age o f th e an im al was c a r r i e d
on a t Purdue U n iv e r s ity (24) w hich i n v e s tig a te d th e r e l a t i o n
betw een m a tu r ity and th e q u a l i t y o f meat i n sw in e e
They found
t h a t young p ig s were s o f t i n f a t 3 th e f a t h a rd e n in g d u rin g th e
grow th and f a t t e n i n g p r o c e s s e s of the p ig s*
Seven s ta te .e x p e r im e n t s t a t i o n s have been in v e s tig a tin g
th e in f lu e n c e o f sex ,:in c a t t l e on th e q u a l ity and p a l a t a b i l i t y
o f th e b e e f p ro d u c e d ,
i n Hov * 19SOd
T his p a r t of. th e p r o j e c t i was s t a r t e d
S te e r s and h e i f e r s d i r e c t l y com parable fo r a g e,
b re e d in g , p re v io u s f e e d in g , and managem ent, p ro d u ced b e e f w hich
showed no c o n s is te n t d if f e r e n c e in p a l a t a b i l i t y ( i o ) ,
Ih e
■
g r e a t e s t d if f e r e n c e ap p e ared t o be i n th e in d iv id u a l and n o t
i n th e s e x .
The problem o f sex a s r e l a t e d to m eat p ro d u ced b y
sheep was r e p o r te d in th e com pleted rain and w e th e r meat p ro ­
j e c t h a n d le d by f o u r s t a t i o n s o v er a p e r io d o f f iv e y e a rs w h ich'
showed no d if f e r e n c e i n th e te n d e rn e s s and p a l a t a b i l i t y of meat
from th e two se x e s $ and i n no case d id th e m eat from th e ram
lambs p o s s e s s a d is a g r e e a b le o r bueky f la v o r ( 1 8 ) °
Humerous s t u d i e s have been made re g a r d in g t h e in f lu e n c e
o f b re e d in g on th e q u a l i t y and p a l a t a b i l i t y Of b e e f p ro d u ced .
M t so f a r th e r e s u l t s have been so v a r ia b le t h a t no d e f i n i t e
c o n c lu s io n s ca n be re a c h e d .
H owever? a t a m eetin g o f th e r e ­
p r e s e n t a t i v e s o f i n s t i t u t i o n s engaged in th e C o o p e ra tiv e E e a t
I n v e s ti g a ti o n s h e l d a t Chicago i n 1908, d a ta were c o l l e c t e d
from lamb m eat p r o j e c t s on th e in f lu e n c e o f b re e d in g on lamb
m eat.
The lam bs u sed in t h i s s tu d y were p ro d u ced a t th e Ohio
e x p e rim en t s t a t i o n (18)*
C o r r ie d a le rams were c r o s s e d on
n a t iv e West V ir g in ia ewes o f Hampshire ty p e* th e f i r s t o f th e s e
C o rrie d a le c r o s s e s in d ic a te d t h a t t h e i r q u a l i t y of meat i s v e ry
s im ila r to t h a t p ro d u c e d in p re v io u s y e a rs by th e u se o f Hamp­
s h i r e and S h ro p s h ire ram s.
T h o ir m eat g rad ed m o d e ra te ly f o r
b o th i n t e n s i t y and d e s i r a b i l i t y .
I n M is s is s ip p i ( I S ) , t e s t s
on n a t i v e , Southdown n a t i v e , and h ig h grad e Southdown lambs
showed no s i g n i f i c a n t d if f e r e n c e in th e p a ls,t a b i I i t y oi meat
from th e se th re e ' l o t s .
Heeds have become an im p o rta n t f a c t o r n o t o n ly in th e
stu d y o f t h e i r e f f e c t on th e q u a l i t y of th e meat $ b u t a ls o
t h e i r e f f e c t on th e p a l a t a b i l i t y o f th e meat.
C o n sid erab le
work has a lr e a d y been done in t h i s c o n n e c tio n , b u t th e re s t i l l
rem ain s much to be le a r n e d .
The I l l i n o i s s t a t i o n (5) r e p o r te d
t h a t b a r le y - f e d a n im a ls a t t a i n e d a b e t t e r f i n i s h th a n c o r n - fe d
a n im a ls .
They found no d if f e r e n c e i n firm n e ss o f th e f a t , b u t
th e le a n was b e t t e r on th e b a r le y - f e d .
Then l i n f i e l d a t th e
Montana s t a t io n (15) rep orted two t r i a l s In w hich wheat was
~8“
s l i g h t l y s u p e r io r to b a r le y f o r f a t t e n i n g lambs.,
A t th e U tah
s t a t i o n (14) th e y n o te ! t h a t ground b a r le y was n o tic e a b ly l e s s '
p a l a t a b l e th a n whole b a rle y *
In e x p e rim e n tin g w ith wheat f o r f a t t e n i n g Iam bss- th e s t a t i o n
a t th e U n iv e r s ity of U eb rash a (27) s t a t e d t h a t th e cooking t e s t s
and p a l a t a b i l i . t y s t u d i e s o f r o a s te d le g s o f lamb showed no s ig n
f l e a n t d i f f e r e n c e in c o r n - f e d and w heat “fe d lam b s.
In 19,27 th e
Montana s t a t i o n (26) c a r r i e d out an e x p e rim e n t w ith lam bs fe d
w heat s c re e n in g s c o n ta in in g 2 8 . wheat*. 1 6 .lfo f anweed* 20 ^
h a r e ’ s e a r m u stard and l e s s e r amounts o f o th e r weed se e d s ^
The
lambs developed, a w ild se e d f l a v o r i n m eat a f t e r 6 Q days on
feed .
F eed in g on s c re e n in g s for. 68 d ay s and th e n on w heat f o r
60 days a lm o st e lim in a te d th e o b je c tio n a b le f l a v o r .
In lambs
f e d w heat 82 days a f t e r 128 days on s c re e n in g s the f l a v o r was
red u ce d to an alm o st n e g l i g i b l e p o in t,.
The meat p ro d u ced when
w heat was u s e d f o r f a t t e n i n g had when r o a s te d a r a t h e r d e s ir a b le
aroma
f l a v o r » b u t was s l i g h t l y to u g h and o f lo o s e f ib r o u s
te x tu re .
O ther fe e d in v e s tig a tio n s have ’in c lu d e d th e one r e p o r te d
by the U ansas s t a t i o n (21) on th e in f lu e n c e o f fe e d o f g r a s s - f e d
c a t t l e on th e cooking q u a l i t i e s o f m eat.
C a t t l e f e d on b lu e -
stem g r a s s h ay a lo n e p ro d u ced a more d e s ir a b le m eat th a n o th e r s
f e d w ith b lu e -s te m g r a s s hay and co m ..
Ihe -S ebraska s t a t i o n
( 2 3 ) r e p o r te d on th r e e l o t s of lam b; l o t I* f u l l - f e d s h e lle d
co rn and a l f a l f a hay f o r 140 d a y s ; l o t I I , f u l l - f e d th e same
r a t i o n f o r 84 days* then a m ain ten an ce r a t i o n ; h o t I I I , main­
tenance r a t i o n o f a l f a l f a hay f o r 56 Clays5 then corn and a l f a l f a
f o r 84 d a y s o L o t I r o a s t s had a more c h o ic e aroma* w h ile the
.
f l a v o r o f th e f a t and th e le a n was l e s s m arked and more d e s ir ­
ab le o
Pardne U n iv e r s ity (18) fe d E am h o n ile tt ran g e lam bs on
a r a t i o n o f o n ly
c lo v e r h ay and c o rn s i l a g e and r e p o r te d t h a t
th e meat was v e r y tm d e s ir a b le In arom a and f la v o r ,
...
T here was no s i g n i f i c a n t d i f f e r e n c e in th e p a l a t a b i l i t y
o f lambs fe d o a ts and b a r le y a s found by th e Montana s t a t i o n
(18) »• n o r d id th e a d d itio n o f wet b e e t p u lp to t h e s e fe e d s seem
to a l t e r th e s e r e s u l t s * Wyoming (19) s t a t e d t h a t co rn s i l a g e
•.
■
and w et b e e t p u lp each when hdded. to a r a t i o n o f b a r le y and •
a l f a l f a im proved th e p s l a t ab i I i t y 5. and w et b e e t Pn ip added to
a r a t i o n o f b a r le y alo n e in c r e a s e d th e r a t e o f g a in an d im prov­
ed th e q n a llty o f lamb»
•
A ll m ethods of coo k in g meat have been in v e s tig a te d * b u t
r o a s ti n g h as r e c e iv e d th e most a t t e n t i o n .
S ta n d a rd co o k in g
m ethods -have b e e n d ev elo p ed f o r b e e f , v e a l, p o r k and IamK
P reviou s work on standard methods o f p rep a ra tio n began a t th e
I l l i n o i s s t a t i o n i n IUOD ( I ) ,
E xperim ents showed th e advan-
ta g e s o f r o a s t i n g t e e f r i t e in an open pan W itboiit w a te r.
How­
e v e r , H elson a n d Morgan (15) founfl. no = U ffereao e in t h e speed,
o f r o a s t i n g and th e S h rin k ag e o f meat, w ith c o v e re d and open pans
She s tu d y o f th e e f f o r t o f te m p e ra tu re and tim e o f cooking
-1 0 -
pn th e q u a l i t y and p a l a t a b i l l t y of meat by th e ^ l e s o o r i e x p e ri­
ment s t a t i o n (BE) co n clu d ed t h a t th e oven te m p e ra tu re d id n o t
have a d e c id e d e f f e c t on th e p a l a t a b i l i t y o f th e m e a t.
The
h ig h e r, oven te m p e ra tu re d id in c r e a s e th e t o t a l c o o k in g lo s s e s ^ ,
b u t d e c re a se d th e coo k in g tim e p e r pound»
G llh e and G odfrey
( 6 ) r o a s te d b e e f a t v a r io u s te m p e ra tu re s f in d in g t h a t r o a s tin g
a t a c o n s ta n t te m p e ra tu re o f 230° - 325° F . gave a, p ro d u c t J u d g e d
more p a l a t a b l e and a t '425° - 500° Wi l e s s p a la ta b le ,*
A lex an d er (2)
( 3 } ex p erim en ted w ith th e s h rin k a g e o f r o a s t b e e f in r e l a t i o n
to th e f a t c o n te n t and co o k in g te m p e ra tu re and s t a t e d t h a t th e
s h rin k a g e of m eat d u rin g co o k in g a f f e c t s , i t s ap p earan ce
p a la ­
t a l I l i t y 9 n u t r i t i v e v alu e,: and q u a n tity .
I n th e R a tio n a l p r o j e c t th e U n ite d S t a t e s d e p a rtm e n t of
A g ric u ltu r e h a s b een r e s p o n s ib le f o r d e v e lo p in g s ta n d a rd m ethods
o f co o k in g lamb*
The m ethods w orked o u t by A lex an d er and f e a t -
man in th e B ureau o f Some Economies, a r e now in . use*
The. 1930
r e p o r t o f t h i s B ureau showed t h a t th e r e h as b een r e s e a r c h done
on t h e co o k in g o f l e g s o f -lamb f o r th e p u rp o se o f - d e te rm in in g
c o m p arativ e e f f e c t s o f slow and r a p id r o a s tin g *
So f a r th e r e
a p p e a rs to be no d e f i n i t e , r e l a t i o n betw een r o a s t i n g te m p e ra tu re .,
ten d ern ess and f la v o r . ^However, th e r e Is a c lo s e r e la t io n be­
tween cooking l o s s , or Shrinkage and oven tem perature ( 2 5 ).
In a 1932 r e p o r t on an ex p e rim en t to d eterm in e th e e f f e c t
o f i n i t i a l s e a r in g in r o a s tin g b e e f , p o rk and lam b , r o a s t s o f
lamb cooked a t a c o n s ta n t, low te m p e ra tu re w ith o u t p r e lim in a r y
"12. ■
”
s e a r in g iiacL a d u l l o r v ery .p a le e x te r n a l f a t,, while, th o se
s e a r e d were more a ttr a c tiv e * ^
S e a rin g d e c re a se d th e number
o f m in u tes p e r pound h u t ca u sed g r e a t e r coo k in g lo sse s* .
There w as,, how ever, no d i f f e r e n c e i n p a l a t a h i l i t y betw een the
s e a r e d and u n se a re d r o a s t s 118}«
Along w ith th e developm ent o f co o k in g m ethods h as come
a r e c o g n itio n o f th e f a c t t h a t m eats mdy e x h i b i t a v a r i e t y
•
1
v.
■
o f cooking q u a l i t i e s * t h a t is*, th e y .do
n o t alw ays y ie ld
s i m i l a r p r o d u c ts u n d er th e in f lu e n c e o f c e r t a i n c o n d itio n s
o f cookery*.
W hile th e aroma* f l a v o r and te x tu r e p ro d u ced in
th e cooked m eats ap p ear to have b e e n l a r g e l y p re d e te rm in e d
b y th e f e e d s u sed ,, v e ry l i t t l e h a s been done t o show th e
cau se o f some m eats rem a in in g to u g h w h ile o th e rs, are tender;
some b ein g d ry w h ile o th e r s a re j u ic y ; and some coo k in g q u ick "
I y w h ile o th e r s cook slow ly*„ T h is l a t t e r q u e s tio n h as "been
c o n s id e re d in a few studies,*,
R e c e n tly " th e U n ite d S ta te s De­
p a rtm e n t of A g r ic u ltu r e ( l ) h a s found" t h a t r ip e n e d lamb co o k s
more q u ic k ly th a n s t r i c t l y f r e s h lamb* and th e U n iv e r s ity o f
O a li f o r n ia in 1927 ( I ) r e p o r te d t h a t th e r a t e o f h e a t p e n e tr a t i o n of r o a s t s was in c re a s e d b y e x t e r n a l f a t b u t r e ta r d e d by
i n t e r n a l fa t* .
S in ce so l i t t l e
in fo rm a tio n I s a v a ila b le r e g a rd in g th e
e f f e c t o f fe e d s on th e co o k in g q u a l i t y o f meat* i t h a s seemed
d e s i r a b l e to c a r r y on some f u r t h e r in v e s t i g a t i o n s a lo n g t h i s
lin e .
For t h i s p a r t i c u l a r s tu d y lamb h a s b een used.*, w i t h th e
purgoee o f e&owlng th e o f f e o t o f th r e e fee& Gga&l&atloaB^
( I ) b a r le y B a! a l f a l f a hay* (&) w heat and a l f a l f a hgy* (S)
b arley* a l f a l f a hay a#& b e e t p alB ,* %#Qa I t s eooM a& q aallty*,
«10-
EXPEEBffilSAL PHOCEDimE
I n t h i s s tu d y o f Iam b 9 th e sam p les were seouned from
th r e e fe e d in g l o t s o f ran g e lambs m a in ta in e d by th e Animal
H usbandry D epartm ent*
These, c o n s is te d o f H am b o u illet w e th e r '
and ewe Iam b sr ab o u t e ig h t m onths of age®
The lam bs were g ro u p ed in to th r e e I o t s 9 I 9 I I ss and I I I 9
a c c o rd in g to th e k in d o f fe e d t h a t h a d been used®
F iv e lam bs
w ere ta k e n from L o t I 9 w hich h a d b ee n f i n i s h e d on b a r le y and
a l f a l f a h a y a t H u n tle y ; f o u r from Lot I I 9 fe d on wheat an d
a l f a l f a h a y a t P o r t E l l i s ? and f iv e fro m Lot I l I 9, f e d on b a r ­
ley* w et b e e t p u lp * and a l f a l f a hay a t Huntley®
The. av erag e
l i v e w eight* d re s s e d weight.* and w eig h t th e day th e lambs
were b ro u g h t i n to t h e e x p e rim e n t s ta tio n * a r e g iv e n f o r each
fe e d in g lot®
Av* l i v e w t» Av= d r e s s e d wt*
Jan® 3
Jan <. S
Av= wt*
Jan= 6
L ot I
96*0 lb s *
47 »4 l b s »
44*8 lb s*
L ot I I
99*0
w
48*0
n
47=2
"
L ot I I I
9 5 .4
n
47 =2
»
45*2
11
A good q u a l i t y a l f a l f a *. f i r s t an d seco n d c u ttin g s* , were
f e d w ith T re b i b a r l e y , s o f t wheat* and b e e t p u lp tru c k e d from
th e G reat W estern S u g ar Company* B illin g s * Montana*
These
f e e d s w ere a n a ly z e d by t h e c h e m is try d ep artm en t * and t h e i r
ch em ical c o m p o sitio n i s p r e s e n te d here®
■=»JL4:"
Cliem ieal C om position o f f e e l s Used in F a tte n in g lam bs.
W ater
Ash
Crude
Ca rb o h y d ra te s
p ro te in
E th e r
(1x6*25) f i b e r e x t r a c t . e x t r a c t .
I
lo t I
B a rle y
A l f a l f a h ay
1 1 .9 1 3 .1 1
1 ,9 8 12,375
8 ,8 8
62,455
■ 1 .2 7
8 .7 7 4 ,4 7
3 .1 8 19,875
24.40
3 9 ,6 9 5
2*79
Lot I I
Wheat
1 0 .4 9 1 .7 7
1 .3 8
8 .6 2 5
2 .7 7
74.125
2 .2 2
A l f a l f a hay
10.67 6 ,7 0
1 ,6 7 10.438
4 2 ,4 3
28,002.
1 ,7 6
1 1 .9 1 3 ,1 1
' 1 ,9 8 1 2 ,3 7 5
8 ,8 8
62.455
1 .2 7
Wet b e e t p u lp 88,80 3 .1 1
1 .9 6 12,250
3 3 .5 4
4 9 .6 4
1 ,4 6
lo t III
B a rle y
n
«
tr
9 0 ,8 8 3 ,2 6
2 .0 0 12,500
32.90
4 9 .5 0
1 ,8 4
A l f a l f a h ay
8 .7 7 4 ,4 7
3 .1 8 19 .875
24,40
3 9 .6 9 5
2 .7 9
The c u t of
vplopted; f o r th e r o a s tin g t e s t s was th e
le g o f Iam h 9 a s recommended-by th e n a t i o n a l m eat com m ittee1.
/-•-rs,:---.B oth th e r i g h t .and l e f t le g s from each o f th e s e c a r c a s s e s
w ere used,,
When th e le g s o f Iamh were d e liv e re d , to th e e x p e rim e n ta l
cooking la b o r a to r y , each sample was la b e le d b y means o f a
numbered aluminum band, w hich rem ained on th e le g during th e
e n t i r e p e r io d o f t e s t i n g .
These la b e le d sam ples w ere th e n
lo o s e ly wrapped in c l o t h and p la c e d on ra c k s i n an e l e c t r i c
-15=*
r e f r i g e r a t o r so th a t a c i r c u l a t i o n o f a i r was assured.;,
Yhey
were allo w ed to rem ain in t h i s s to r a g e f o r a p e r io d o f two to
f iv e days b e fo re th e r o a s t i n g w ork was beguni
fI h l s made th e
t o t a l a g in g p e r io d v a ry from s i x to n in e days;
At th e end o f t h i s a g in g J i e r i o d 3 th e r o a s t s w ere p re p a re d
f o r th e oven .
Each le g was c le a n e d w ith a damp c l o t h ; and th e
f e l l removed w ith a sh a rp k n i f e .
The f e l l i s a t h i n ^ papery,
o u te r c o v e rin g on th e lamb c a r c a s s .
At th e p r e s e n t tim e i t
i s b e lie v e d t h a t th e f l a v o r of th e lamb r o a s t i s n o t a f f e c t e d
by th e f e l l .
However, i t i s som etim es a d v ise d t o remove th e
f e l l p re v io u s to cooking* ( 4 ) and as t h i s seems to be th e
p r a c t i c e o f many h o u se w iv e s, i t was removed from th e sam ples
u sed in t h i s e x p e rim e n ta l w ork.
G en e ra l o b s e rv a tio n s re c o rd e d f o r each sam ple p re v io u s
to r o a s t i n g g in c lu d e d q u a l i t a t i v e and q u a n tita tiv e g ra d in g o f
th e c o l o r , t e x t u r e and amount of f a t , a s w e ll as th e e o lo .rs
firm n e ss and te x tu r e o f th e l e a n .
S in ce i t seemed d e s ir a b le to determ ine th e e f f e c t of
r o a s t i n g on th e t o t a l l o s s in w eig h t o f th e r o a s t 9 th e w eight
o f each l e g , a s p re p a re d f o r th e oven, was re c o rd e d .,
As i t
was i n t e r e s t i n g to n o te w h eth er th ez'e was any r e l a t i o n between
th e w e ig h t and volume o f th e le g s o f Iam b 8 volumes f o r th e
in d iv id u a l uncooked sam ples were a ls o ta k e n and re c o rd e d .
as
two th erm o co u p les were to be i n s e r t e d i n each r o a s t 9
two sm all o p en in g s were made i n ea c h sample by means' o f a
git! iu t,
:
' Mi :
I
,■ 11i i i i i i ' ,
. I • i 'i
-1 6 ~
a tile ttG e ,
One h o le was male i n .a d e f i n i t e p o s i t i o n in th e
l a r g e r and th ic k e r m uscle o f th e sam ple, w h ile th e o th e r was
made abou t two in c h e s from th e f i r s t in a th in n e r portion=.
Therm ocouples in ea ch r o a s t w ere i n s e r t e d in th e s e same g e n e ra l
p o s it io n s , f o r i f th e therm ocouple p o in t sh o u ld he p la c e d in a
d i f f e r e n t p o r t i o n , th e s t r u c t u r e o f th e m uscle m ight cause a
v a r i a t i o n in th e r a t e o f h e a t p e n e tr a tio n .
The r o a s t s w ere p la c e d i n l i g h t w eight o v a l aluminum
r o a s t e r s ' o f th e same s t y l e and s i z e .
They m easured 155 x
x Sir in c h e s .
While th e sam ples o f Iamh w ere b ein g p re p a re d f o r cook­
ing th e oven was p re h e a te d to 480° F .
The ran g e a v a ila b le
f o r t h i s w ork was an e l e c t r i c H o tp o ia t ran g e and th e w e ll
i n s u l a t e d oven was eq u ip p ed w ith an au to m a tic h e a t co n tro l?,
w hich was t e s t e d and a d ju s te d p re v io u s to th e r o a s t i n g work
by ch e ck in g w ith an a c c u r a te oven th erm o m eter. . S in ce th e
oven, which m easures 14 x 18 x 18 in c h e s , h e ld two o f th e
aluminum r o a s t e r s u se d in t h i s s tu d y , two l e g s ,r e p r e s e n t in g
sam ples from d i f f e r e n t l o t s w ere alw ays baked a t th e same
tim e .
When th e oven re a c h e d 480° F . f o u r th erm o co u p les were
p u lle d th ro u g h th e steam vent opening in th e b a c k o f th e
oven*
To do t h i s i t was n e c e s s a r y to remove th e a d ju s ta b le
vent cap.
The" therm ocouple .w ires w ere in s e r t e d th ro u g h a
c o rk in th e v e n t.
The h o t J u n c tio n s o f two o f th e therm o-
-1 7 -
c o u p le s Trere In s e rte d , i n each r o a s t in th e h o le s p r e v io u s ly
prep ared *
^ t t h i s tim e d a ta were re c o rd e d i n d i c a t i n g th e
therm ocouple num ber, th e r o a s t num ber, the p lacem en t o f each
p o in t in th e sam ple and th e i n i t i a l i n t e r n a l te m p e ra tu re o f
th e r o a s t ,
To in s u r e good i n s u l a t i o n o f th e end o f th e therm o­
c o u p le , b re a d dough was s e c u r e ly p re s s e d around each one a t
th e p o in t o f i n s e r t i o n in to th e m eat.
The th erm o co u p les were u se d in t h i s s tu d y to fo llo w th e
i n t e r n a l te m p e ra tu re of th e sam ples d u rin g th e r o a s ti n g p r o c e s s .
The equipm ent c o n s is te d o f f o u r Ho, ££ B & S gauge H oskins
th e rm o c o u p les, s i x f e e t lo n g , and co v ered w ith a s b e s to s .
These
were a tta c h e d to tw e n ty -f o o t le a d w ire s t h a t w ere co n n ected to
a ' fo u r^ p o in t s e l e c t i v e sw itch w hich in tu r n was co n n e cte d w ith
a H o sk in s, h ig h r e s i s t a n c e type., T,A, p yrom eter SSO0 F . , equipped
Tfith an autom atic' c o ld end co m p en satio n .
T his sw itch , to -
,V
g e th e r w ith tn e c o ld end com pensation f a c i l i t a t e d th e ease
and a c c u ra c y o f ta k in g tn e te m p e ra tu re r e a d i n g s ,
A s ta n d a r d method f o r r o a s t i n g lamb, th e one recommended
by JilcxandGr ( 4 ) ( 8 ) o f th e B ureau o f Home Econom ics, was
fo llo w e d .
The r o a s t s were s e a re d f o r - 30 m in u tes a t 48QO F ,
At t h i s tii..e th e oven te m p e ra tu re was red u ced to 300° 3P* and
th e .c o o k in g was c o n tin u e d a t t h i s te m p e ra tu re , w ith o u t w a te r
and w ithou t a c o v e r ,,u n t il th e in te r n a l tem perature had reaohed 182° — 183° F» o r 83° C. Thermocouple r e a d in g s were ta k e n
on the p y ro m eter e v e ry f iv e m in u te s . The i n t e r n a l te m p e ra tu re
j
”\L8—
req u ired , by th e s e r o a s t s f o r a g iv e n sta g e o f nIo n e n e s s rf was
obtained, from a summary o f th e developm ents in th e sc ie n c e o f
co o k in g , a s r e p o r te d by E a llid a y and Eoble { 8 ) »
llie se work­
ers recommend an i n t e r n a l te m p e ra tu re o f 83° G. f o r a w e ll
done lamb ,r o a s t .
When t h e r o a s t s w ere d one, th e y were a t once removed from
th e oven*
In o rd e r to c a l c u l a t e and d i s t r i b u t e th e lo s s e s in
w eight of th e lamb r o a s t s d u rin g th e cooking p r o c e s s , w eig h ts
were ta k e n o f .th e r o a s t e r c o n ta in in g th e r o a s t and d r ip p in g s .
The r o a s t was th e n removed and th e pan w ith th e d rip p in g s was
a g a in w eig h ed .
As t h e w eig h ts o f a l l r o a s t e r s had p re v io u s ly
been ta k e n , th e y w ere d ed u cted fro m th e above, and th e i n d i v i ­
d u a l w e ig h ts o f th e cooked r o a s t and i t s d r ip p in g s were r e ­
corded*
To o b ta in a p p ro x im a te ly th e r e l a t i v e p ro p o rtio n o f
f a t to meat e x t r a c t p r e s e n t in th e s e d r ip p in g s ,th e y were p o u r­
ed in to a b e a k e r and allo w ed to cool®
fI he f a t w hich s o l i d i f i e d
on th e to p was rem oved, w eighed and m easured f o r volume®
S in ce i t i s re c o g n iz e d t h a t th e q u a lity o f meat cannot
be d e te rm in e d w ith o u t th e judgment and r e a c t i o n o f th e u l t i ­
mate consum er, th e p a l a t a b i l l t y o f th e s e r o a s t s was sc o re d by
a com m ittee o f i n t e r e s t e d and w e ll q u a l i f i e d p e o p le » T his
group c o n s is te d o f f i v e men and f i v e women, a l l accustom ed to
th e r o u tin e of p la c in g judgm ents on many and v a r ie d food
m a te ria ls .
Bach judge was g iv e n a number w hich he k e p t through
o u t th e t e s t i n g period®
Dumber one was alw ays g iv e n th e x i r s t
-1 9 -
s l i c e t m m tlie t h i c k e r .p a rt o f each r o a s t* a f t e r a - g en ero u s . ■
c u t t i n g o f th e o u te r c r u s t had b een removed'..
c e iv e d th e se&ond s l i c e » and so o n .
Humber two r e ­
A s. t h i s s e rv in g p la n was-
c a r r i e d on in t h i s n u m e ric a l •o r d e r e v e ry Judge r e c e iv e d a
com parable sample from each o f .th e r o a s t s ,
She meat g r a d in g c h a r t p r e p a r e d f o r the c o o p e ra tiv e m eat
I
• I n v e s t i g a t i o n s c a r r i e d on b y th e n a t i o n a l m eat com m ittee was
u se d in t h i s stu d y ,- :$he f a c t o r s o f p a l a t a b i l i t y c o n s id e re d
w ere*- arom a, te x tu r e * f l a v o r o f f a t * f la v o r o f lean.*, te n d e r^
ness*, q u a l i t y o f J u ic e and q u a n t ity o f J u ic e .
E ach f a c t o r
was d e s c rib e d by th e use o f q u a lif y in g term s* w hich were
a rra n g e d I n a n u m e ric a l se q u en ce ,
A copy of t h i s g ra d in g
c h a r t fo llo w s and may be r e f e r r e d t o a t t h i s tim e*
A ll g ra d in g
was done in d iv id u a lly ,, each Judge checking th e te rm w hich h e ■
th o u g h t b e s t ,d e s c rib e d th e sam ple.
- -■
I t i s . f r e q u e n tly n o te d t h a t a q u a l i t y t e s t e d m e c h a n ic a lly
shows a h ig h e r . d eg ree o f accu racy th a n one Judged a c c o rd in g to
a p e rs o n a l r e a c t i o n .
.'With t h i s in mind* sam ples fro m each
r o a s t w ere t e s t e d f o r .te n d e rn e s s by means of an a p p a ra tu s
■
a rra n g e d f o r d e te rm in in g th e s h e a rin g s tre n g th * m e c h a n ic a lly .
E iv e to s i x sam ples, o f meat were removed from th e same muscle
of each le g by. means o f a number 8 co rk b o r e r ,
As th e r e i s
no s ta n d a r d m achine y e t d e v ise d f o r t e s t i n g th e te n d e rn e s s o f
meat* i t was n e c e s s a r y to use an arran g em en t a v a ila b le in th e
la b o r a t o r y ,
A. sm a ll s p r in g b a la n c e was f a s te n e d t o t h e h an d le
20-
WAf. COOKIHG HECORD
G rading C h a rt f o r Cooked S e a t
'
D ate
Sample Ho, .
F a c to r
Aroma
Fhase
F la v o r
of fa t
6
5
4
3
S
Very.
Fronouncecl
Pronounced
M o d erately
pronounced
S lig h tly
pronounced
P e r c e p tib le
S lig h tly
p e r c e p tib le
Im per­
c e p tib l e
Very
De-sira h i l i t y .. ' .d e s ir a b le
D e s ira b le
M o d erately
d e s ir a b le
S lig h tly
d e s ir a b le
H e u tra l
, S lig h tly
u n d e s ira b le
U n d e sir­
a b le
Very
;
I n t e n s i ty f i n e .
F in e
M o d erately
f in e
S lig h tly
c o a rse
Coarse
Very
C oarse
E xtrem ely
c o a rs e
V ery
I n t e n s i t y ■-pronounced
Pronounced
M o d erately S l i g h t l y
pronounced . pronounced
P e r c e p tib le
S lig h tly
p e r c e p tib le
Imper­
c e p t ib le
D e s ira b le
M o d erately
d e s ir a b le
H e u tr a l
S lig h tly
u n d e s ir a b le
U n d e sir­
a b le .
Pronounced
M oderately, S lig h t ly
p renounced ,pronounced
P e r c e p tib le
S lig h tly
p e r c e p tib le
Imper­
c e p tib le
H e u tra l
S lig h t ly
u n d e s ira b le
U n d e sir­
a b le
S lig h tly
tough ’ •
Tough
Very
tough
E xtrem ely
to u g h
■M oderately
ric h
S lig h tly
ric h
' S lig h tly .
P e r c e p tib le p e r c e p tib le
M oderately
la r g e
S lig h tly
la r g e
Sm all
D esir*
Very
a b ilit y , r: ,d e s ir a b le
F la v o r
o f le a n
T ender­
ness
Q u a lity
o f Ju ie e
Q u a n tity
o f J u ic e
,I n te n s ity
Very
-pronounced
D e s ir­
a b ility
V ery
d e s ir a b le
I n te n s ity .
Very,
te n d e r■
R ichness
Very
ric h
Amount
I
Very
la r g e
D e s ira b le
Tender . .
Rich
1
Large
C olor o f Lean
I , L ig h t re d
4 , P in k is h brown
Sc Dark p in k
5 , L ig h t brown
3», L ig h t p in k
6 » Dark brown •
U
I
7
In te n s ity
f e x tu r e
<3"udge
-
S lig h tly
d e s ir a b le
■ M o d erately S l i g h t l y
d e s ir a b le . ■d e s ir a b le
M o d erately
te n d e r
■
• Very
sm a ll
C olor o f F a t
4 . Y ello w ish brown
I , White
5 , Y ellow
Zo Creamy w h ite
.
6
, Amber
3 , G ra y ish cream
Remarks: -
Imper-?
e e p tib l e
neg­
lig ib le
o f a m icrotom e w hich was s e t i n a d e f i n i t e h o r iz o n ta l p o s i t i o n . '
A s te a d y downward p u l l was e x e r te d on th e s c a le u n t i l th e "blade
o f t h e m icrotom e had .pas-secL th e downward c u t t i n g p o s i t i o n .
I h i s p o s i t i o n was a g a in n o te d so t h a t each stroke had th e same
s t a r t i n g and s to p p in g p la c e s '.
The amount o f p u l l e x e rte d on
th e sp rin g b a la n c e in tu r n in g th e m icrotom e w ith o u t an y meat
sam ple p r e s e n t , was re c o rd e d and c o n s id e re d as th e i n i t i a l
f o r c e r e q u ir e d to moire th e machine,.
In t e s t i n g th e s h e a rin g
s t r e n g t h o f th e meat a c y l i n d r i c a l p ie c e o f m eat, removed by
th e c o rk b o re r and m easu rin g from two to th r e e in c h e s in I e n g th 9
was f ir m ly p la c e d i n the jaw s o f th e m icrotom e*
As i t seemed
n e c e s s a r y to b a la n c e th e o th e r end o f th e sample i t was i n s e r t ­
ed in to a t e s t tu b e w hich h e ld i t r a t h e r f ir m ly .
.I h is t e s t
tu b e was. h e ld h o r iz o n ta lly ' d u rin g th e s h e a r in g p r o c e s s .
A
p u l l was th e n e x e r te d tin th e s p r in g b a la n c e and th e s c a le r e - .
g i s t e r e d th e amount o f f o rc e , r e q u ir e d to c u t th ro u g h each
sam ple o f m eat.
She b la d e o f th e m icrotom e was u n ifo rm ly s h a r p ­
ened betw een t h e t e s t i n g o f sam ples from th e d i f f e r e n t r o a s t s .
F in a l o b s e r v a tio n s on th e c o lo r* j u i c i n e s s and th e te x ture o f the ro a ste d lamb* based on I t s appearance when carved
w ere re c o rd e d . -
EESUIiSS
F o llo w in g th e m ethods th a t have "been outlined,# th e stu d y .
Of th e e f f e c t o f th e fe e d s 3- "barley and a l f a l f a , wheat and
a l f a l f a a n d "barley., h e e t p u lp , and a l f a l f a , - on th e cooking .
q u a l i t y and p a l a t a h i l i t y o f Iamh was co nducted d u rin g th e
w in te r o f 19001
A t, t h i s tim e d a ta were re c o rd e d to he used
i n th e co m p ariso n o f th e le g s o f lamb from th e d i f f e r e n t l o t s
of fe e d ,
■ G en eral o b s e rv a tio n s w ere made on th e f a t an d th e le a n
o f each le g o f lamb, b e fo re r o a s tin g *
fh e c o l o r , q u a l i t y and
amount o f th e fat."w ere co n sid ered , and th e c o l o r , I e k t u r e 8
and firm n e ss o f th e lean *
These .o b s e r v a tio n s ■a r e re c o rd e d
i n t a b l e s I and II.*
-
" ,
■
• A lth o u g h th e r e a r e no o u ts ta n d in g d if f e r e n c e s .to be
found i n th e raw iamb from th e t h r e e l o t s , th e te x tu r e o f the
le a n o f th e lamb f e d on w heat and a l f a l f a a p p e a rs to be c o a rs e
w h ile th e le a n o f th e lamb on th e o th e r fe e d s a re o f v ary in g
d e g re e s o f f in e n e s s and s tr in g in e s s *
T his c o a rs e n e s s does
n o t show up' so d e c id e d ly i n th e cooked m eat.
The ju i c i n e s s
o f th e le a n o f th e wheat and a l f a l f a - f e d lamb was c o n s i s t e n t l y
.l e s s th a n th e o t h e r s .
These g e n e ra l" o b s e rv a tio n s made on th e
le g s o f lamb a f t e r r o a s t in ^ a re found in t a b l e I I I .
T here a re . two k in d s o f lo s s e s in ro a s tin g ., (I)" due to
th e e v a p o ra tio n o f m o is tu re and o th e r v o l a t i l e m a te r ia l , and
(2) lo s s o f d r ip p in g s .
These l o s s e s a re r e l a t e d to th e f a c t o r
TABLE I .
E ihd
of
feed .
"Mo::"'
o fro ast
: 91
62
60
64
65
66
67
68
69
7.0
71
72
73
74
75
76
77
78
51
58
53
54
* 55
56
57
58
59
60
,
■ .................... —
GEMERAL OBSERVATIONS MADE ON FAT OF LEGS
OF LAIvffi BEFORE ROASTING.
■Q u a lity
of
fat
C olor
of
fa t
B a rle y - a l f a l f a p in E ia h -w lilte s i og re a s y
tt
tt
Tl
n
mod.. n
Tl
Tf
tt
tt
n
. it
It
it
H
it
-eream . 's!*tt
TI
it
»
Tl
mod.;Tl
n
Tl •
Il '
it
s i,.
Tl
it
H
eream -w hite
not
n
tt
it
p in E lsh -e re a m mod.
tt ■
t!
n
it
Tt
s i .n
H
it
n
tt
«
T
l
n
.
T
l
v e ry
W h e a t- a lf a lf a
. tt
!I
Tl
tt
it
TI
Tl
Tl
tt
Il
. IT
it
ft. ■
It
Il
If
Tl
tt
Ef.
Tl
Tl
■tt
It
mod.
tt
It
It
If
- w h ite s i .
tt
Tl
Tl ,
It
It
Il
If
It
TT
It
Tl
mod. ■
it
(I
-c re a m s i .
B a rle y -p u lp - a l f ,
IT
tt
11
It
tt
«'
»
Tl
It
Tl
it
-w h ite
Ii
TI
Tt
Ii
.mod. n
Tl
tt
If
it
It
■not
ft
11
Tl
it
mod. ■ it
»
tt
It.
It '
U
Tl
Tl
tt
it
W
Si
O
It
Tl
-c re a m v e ry it
tt
n
11
Il
-w h ite s i .
.
.V
.
Amount' * I
of
fa t
•
m oderate
. tt ,...
Tl . •
IT . •
s c a n t •■
m oderate
Tl .
Tl .
Tl ,
TT , . '
la r g e '
m oderate
Tl.
la r g e
m oderate
Tl
,
.
T
.............................................................. .................. . ..............M 1,1
,
sc a n t
la rg e '
m oderate
tt
.
O
....... ....................................................., Ml
.
tt
.
it
,
Tl
■.It
H
.
.
.
»
,1U
u .
.
tt
tt
.
.
------------------------------- --------------------
—£4:='
TABLE It*
GENERAL OBSERVATIONS MADE OH LEAH OF
LEGS OF LAMB BEFORE ROASTING,
B o *
K iM
of
ro a st
fe e l
61
62
6 0
64
65
C o lo r
of
le a n .
o f
B a rle y ~ a l f a l f a
11
Tl
Tl
H
»
Tl
Tl
.
,1 1
66
fl
67
Il
Tl
68
Tl
7 2
7 0
74
75
76
77
78
5 1
52
5 3
54
55
56
57
58
59
■ 60
tl
n •
Ti
n
Ti
W h e a t- a lf a lf a
H
TI
M
Tl
69
70
71
Tl
ti
It
s i . f in e
d a rk r e d
-rr
b lu is h re d
d u ll re d
b rig h t re d
d a rk r e d
H
F irm ness
of
le a n
. I e x tu r a
of
le a n
Tl
d u ll ”
b r i g h t re d
H
v e ry ”
s i.s tr in g y
mod. f in e
s trin g y
11
Tl
•
la c k in g
m oderate
la c k in g
pronounced
m oderate
pronounced
s lig h t
n
s i , s tr in g y .
n
it
e o a rse
It
Tl
Il
Tl
U
TT
H
it
IT
Il
Tl
It
Tl
tt
Tl
TI
It
IT
It
Tl
U
If
Tl
M
n
it
H
II
Tl
Tl
It
It
Tl
Tl
11
IT
B a rle y -p u lp ~ a l f J
’
d a rk r e d
IT
TT
Tl
It
Tl
It
Tl
II
IT
II
Tl
Tl
II
Tl
Il
Tl
IT
TT
Il
TI
Tl
Il
Tl
It
• 11
Ti
Il
Tl
IT
It .
d u ll
d a rk
11
11
■
pronounced
m oderate
pronounced
s lig h t
Tl
s l . f in e
1f c o a rs e
It
Tl
.
s trin g y
m o d .fin d
c o a rs e
s i.s tr in g y
mod. f in e
fin e ■
s i.s tr in g y
tt
Tl
mod. f in e
s i , fin e
m oderate
Tl
Tt
pronounced
m oderate
Tl
■ s lig h t
pronounced
Tl
moderate.
pronounced
m oderate
Tl
M LE III.
HO-,.
K in l
Of
ro ast
. 61
62
63
64
65
66
’ 67!
68
69
70
71
72
70
74
75
76
77
78
51
52
53
54
55
56
, 57
58
-59
60
GEHERAL OBSERVAIIOHS MADE OH LEGS OF LAlffi AFTER ROASTHG.
C olor
of
le a n
of
fe e l.
T ex tu re
of
le a n
B a rle y - a l f a l f a It,a, Brown
n
H
p in k is h Brown
Tl
Tl
I t - Brown
Tt
H
Tl
tt
TT
Tt
Tl
Tl
Tl
Tt
TT
Tl
Ih e a tr-a lfa lfa
..
Tl
»T
n
TI
Tl
TT
Ti
TT
Tl
Tl
IT
IT
n
Tl
Tl r
Tt
Tl
Tl
IT
IT
Tl
Ti
Tl
it
IT
Tl'
11
IT
Tl
n
TI
Tl
IT
n
p in k is h Brown
Tl
Tt
TT
TT
IT
Tl
It
TI
I t . Brown
Tl
Tl
Tt
IT
Tl
Tl
IT . .
Tl
Tl
Tl
Tl
TT
Tl
TT
Tl
Tl
p in k is h Brown
Tl
Tl-
"
mod-, f in e
s i,, 'c o a rs e
m o d ,fin e
TT ’ Tl
S i, co a rse
TT
Tl
IT
f in e
mol,. n
81»
B a rle y -^ p u lp -a lf. I t . Brown
Tl
Tl
p in k is h Brown
Tl
it
?r c o a rse
v e ry n
it
Tl
r
TT ' Tl
TI
TT
SlA "
p in k is h Brown
I t s. Brown
n
s i., c o a rs e
TI
c o a rs e
modi.fine
s i , fin e
Tl
IT
TI
Tl
1? c o a rs e
mod, f in e
v e ry n
s i, »
it .
n
n c o a rs e
n
ft
J u ic in e s s
of .
■ le a n
s lig h t
abundant
s lig h tm oderate
n
s lig h t
s i , d ry
n ‘ it
m oderate
si,., d ry
s lig h t
TI
TI
TI
Ti
v e ry d ry
TI
If
m oderate
s lig h t
abundant
s i , d ry
m oderate .
mod, d ry .
abundant
s lig h t
s i,, d ry
m oderate
s lig h t
[ Average
s h e a rin g
s tr e n g th
in IB s,
I
1*05
I ■ 1*55
I , .54
1,80.
2 ,3 5
1 ,2 9
' 1 .1 0
2 .1 0
1*50
1 ,4 6
1 ,8 5
1,-93
2 :5 0
1 ,6 3
2 ,0 5 ■
1 .0 5
1 ,6 6
1 .0 0
1 ,2 0
1 ,7 0
1 .9 0
1 ,7 9
1 .7 5
1 .9 0
1*08
1 ,2 9
1 ,8 8
1 ,6 6
-2 6 -
o T j u i a i n e s s , w hich i n tu r n d e te rm in e s to a •la r g e e x te n t th e
q u a l i t y and th e Jp a la ta h l l i t y o f th e meat (12)*
f a b le IV g iv e s
th e cook in g lo s s e s d u rin g th e r o a s ti n g o f le g s o f Iamh as ex­
p r e s s e d in w eight*
fh e same d a ta are p re s e n te d ' in ta b le V in
p e rc e n ta g e s*
P o r a com parison o f th e lo s s e s i n w eig h t o f each le g o f
Iamh d u rin g r o a s t i n g , th e w e ig h ts were ta k e n b e fo re r o a s ti n g
and a f t e r r o a s tin g *
Shese a r e re c o rd e d in t a b l e VI*
I t w ill
he n o te d i n th e t o t a l lo s s e s l i s t e d t h a t th e in d iv id u a l v a r ia ­
t i o n s w ith in a s in g l e l o t a re so g r e a t t h a t i t p re v e n ts a com­
p a r is o n o f th e th r e e lo ts *
The te m p e ra tu re s o f th e r o a s t s a t te n m inute i n t e r v a l s
were av e ra g ed an d re c o rd e d a s th e av erag e t itae-te m p e ra tu re •
d a ta d u rin g -the r o a s ti n g o f le g s o f lamb from each fe e d in g
l o t , ta b l e V II.
l o t I I I av e ra g ed t h e lo n g e s t t o t a l cooking
p e r io d o f 280 m in u te s , w h ile l o t I I r e q u ir e d th e s h o r t e s t
t o t a l cooking p e r io d o f 200 m inutes*
l o t I o ccu p ied an i n t e r ­
m ed iate p o s itio n *
Ih e co m p o sites o f th e tim e -te m p e ra tu re r e l a t i o n s h i p s
d u rin g th e r o a s t i n g o f th e lamb from th e tn r e e fe e d in g l o t s
{ fig u re I ) show th a t th e re was a la g i n th e r o a s t i n g o f th e
b a r le y , p u lp and a l f a l f a - f e d lam b , and th e a v e ra g e cooking
tim e was lo n g e r*
The com posite c u rv e s of b a r le y and a l x a l f a
f e d lamb a re more n e a r ly a l i k e , th e d if f e r e n c e s in th e tim e
TABLE IV& OOOKIlG LOSSES DUHIlG THE RQASTIHO Of LEGS OF LAHB
EXPRESSED IH WEIGHT.
.KlmcL
ro a st
' of
feed .
61
B a r l e a lfa lfa
of
n
62
63
64
63
66
67
68
69
70
71 ■
H
IT
Tl
.U
TI
Ti
It
»
n
tr
M
it
»
V
it
it
It
Wfc.
B efore
r o a s ti n g
gms.=
Loss
8060
261,1
181,1
2357
1860
1866
.
W h e a t- a lf a lf a
ev ap .
Fat
L iq u id
■
i
n
•
in
T o ta l
by
d rip p in g s d rip p in g s d rip p in g s lo s s
gms.», .
gnisi
gms,
gms.
LOSS
2 9 7 .0
' 20 9 .4
20 5 .4
259..2|
204,0
208.1
2 5 8 .3
301.6
305,2
045*8
8 7 0 .8
065*1
320.*,4
8 0 6 .4
2047
295,4
2019
1919
. 2069
8004
2 7 6 .5
2 5 0 .5
2 1 5 .0
0 5 7 ,0
0 5 4 ,9
2 4 9 .9
276.8
?a
70
tt
it
«
2376
254,1
74
75
76
77
78
51
52
s352*4
Il
Tl
8086
It
tt
059.7
tt
tt
'l l
It
It
It
2265
2385
2238
2264
8 2 8 .8
1 6 .6
2 6 0 .9
.
n
2182 .
2270
' 2328
by
B a r ley -p u lp = a l f
2080
2087
2889
tt
Ii
53
It
IT
54
tt
it
2257
55
56
TI
U
2101
Tf
2107
ft
It
ft
ft
8204
2258
59
ft
tt
60
tt
It
57
58
It
.
2275
2257
2 6 2 ,1
2 0 2 .6
8 5 5 .1
8 0 8 .6
2 7 0 .8
259*0
0 5 6 ,0
288*8
2 9 7 ,1
0 1 1 .6
175 .1
200*0
0 6 2 .9
0 4 8 .8
894*9
305,4
274.1
251.0
0 9 0 .5
2 6 4 .9
2 9 0 ,0
2 4 9 .9
300.7
886*8
2 1 6 .2
0 4 0 .4
.
r.;
201.5
9 5 .5
6 1 .9
89*2
78*6
110»4
1 2 8 .8
7 6 .9
116,2
129.5
188.2
217.0
278.2
200,7
12& .0
1 0 7 ,1
1 0 0 ,0 .
1 0 0 ,6
7 3 .0
8 4 .0
1 0 1 .8
129.. 8
1 4 7 .6
108*8
78.3
7 7 .4
464.6
412.1
5 5 9 .9
651.0
6 2 5 .0
615.8
1 1 0 .1 ‘ 5 1 2 ,9
5 2 7 .0
8 5 1 .6
5 7 0 .2
1 4 6 .0
607,2
2 7 9 .1
6 0 6 ,5
278.6
5 9 1 .7
2 5 7 .9
0 7 6 .0
169.7
100.5 - [
1 1 0 .5 ■
79*5
9 6 .1
H O ,5
8 6 .9
8 6 ,0
9 4 .8
558.1
1 4 7 .5 ' 390.5
'
219.0
147.3
196.6
1 7 0 .6
4 2 .3
31*4
168,8
179,7
1 6 3 .0
8 1 4 .7
612,7
5 6 7 .0
508*0
5 0 9 .2
4 5 9 ,6
664, 3
580*9
646 *0
478.7
5 9 7 .8 -
192*0
598.4
1 0 7 .9
2 6 0 .0
0 9 1 .0
540.4
f
TABIiE V0' .GOOICIIfG- LOSSES DUSIlJG THE ROASHlG OP LEGS OP LAlB
EXPRESSED I l PERCElrX1AGE Wt *
Ho*.
of
ro ast
Kind
of
fe e d
"before
r o a s ti n g
gms*
61
B a r l ey -a l f a l f a
it "
6E
it
63
64
65
n
n
it
tt
TJ
M
66
Tt
. .
H
67
tl
68
69
tl
It
It
tt
It
tt
Jf
70 .
W h e a t^ a lfa lfa
71
Tf
.tt
72
70
n
tt
it
n ;
74 .
it
it
75
tt
tt
■
76
t
r
it
77
It
Tl
78
B a rle y -p u lp a l L= .
51
tt
it
SB
tt
tt
53
tt
tt
54
tt
it
55
It
Tl
56
It
tt
57
t
t
tt
58
tt
It
59
tt
It
60
!X—
2060
805?
1863
. 1866
2182
2270
2328
2347
8019
1919
2069
2034
2076
208$
2865
2085
2208
2264
V
1 1 ,0 0
7*68
10*91
10.93
11,83
13 *44
11*60
12*58 10*69
13,05
2080
2087
9 ,0 8
1 5 .0 0
10*69
9 ,6 8
,
,9 0
1 1 ,0 6
11*71
8»94
1 1 ,0 0
9 ,9 9
2289
11 ,8 3
2257
2131 '
2107
1 1 ,4 7
1 6 ,7 2 I
2204
2258
2275
2257
$
i
$
fat
liq u id
in
in
by
by
e-rap o d rip p in g s d rip p in g s d rip p in g s
lo s s
10,85
13,47
lo s s .
12.50
32*10
8*88
1 1 ,0 2
29*50
11,15
43.40
37,70
1 0 ,8 2
0 7 ,5 0
15*23
1 5 .2 5
13,65
11 ,7 0
14,40
14*97
10.70
67*80
70*40
56,50
62,20
62,40
.37*20
21.60
27*99
52,10
4 7 ,8 0
0 8 ,6 0
2 9 .1 0
61.30
70*89
■41*40
20*80
6 2 ,7 0
78*3.0
72*00
14*80
1 5 ,2 0
15*98
14»62
■ 0 7 .2 1
5 8 .5 0
7 9 .1 9
7 6 .7 7
7 1 ,6 9
6 2 ,7 8
13 ,1 7
'5 0 ,0 5
49*94
1 0 ,4 8
0 5 ,6 2
13,17
36,60
1 2 ,0 2
1 7 ,1 9
4 4 .0 2
20*20
06*27
6 4 ,0 7
60*00
5 5 .9 8
11* 73
1 0 ,6 0
1 1 ,8 6
■ 13,64
1 0 ,7 9
12» 70
7»69
9*50
8»86 I 15.08
20*22
28*30
. 38,0 0
0 4 ,7 7
2 8 ,5 9
0 0 ,0 5
0 6 ,2 1
2 8 ,7 0
79,70
6 0 ,7 2
6 1 ,9 0
6 5 ,2 2
to ta l
lo s s
23.60
16.50
2 4 .9 0
22,08
85*66
28*67
26*85
2 6 .2 4
25,40
2 7 .4 7
2 4 .0 6
26*01
2 5 ,5 2
2 4 ,7 9
1 6 ,6 1
2 3 ,6 8
24*88
2 2 .4 0
24*48
2 2 ,0 1
2 9 ,0 2
20*20
30*32
71.40
66,94
2 2 .7 1
27*12
26*49
6 0 .7 8
7 7 ,2 $
.1 7,20
, 23*94
, •
TABLE" Vl o
r-BS
-
TEB IOBS I E ' WEIOHiT OF EAdH LEG OF MHB
. ECJRHG ROASTH G . voT,
K ioa
61
:B a r le y - a lf a lf a
of
fe e d
of
ro a st
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
SI
Tf
Tl
Il
TI
Tl I
Tl
IT
IT
Tl
ro a s tin g
a fte r
ro a s tin g
gms o
2060
2140
1670
1620
1970
2070
2175
2360
2357
1863
1866
2182
2270
3328
1801,9
1966,5
Tl
TT
TI
Il
I?
Tl
Tl
Tl
It
IT
TT
TT
IT
. TI
IT
IT
Tl
IF
Tl
2347
2019
.
2110
2140
. 2030
2170 .
B arley - p u l p - a l f «
2110
2010
2Q20
1870
TI
.It
1890
53
Tl
TI
54
It
II
1990
2080
55
' 56
57
58
59
60
Tl
Tl
Tl
It
1870
TI
Tl
. 1980
TI
TI
Tl
IT
Tl
Tl
2050
2060
1940
52
r.
2120
1750
1760
2180
V h e a t- a lf a lf a
IT
Tl
TI
TI
Mt,
b e fo re
ro a s tin g
gmse
: b e fo re
''#0.
2000
■
1919
2069
2034
2376
2386
2266
2385
2238
2264
1 3 9 8 .5
1453*9
1 6 2 1 .1
1 6 1 9 ,0
T o ta l
l o s s .'
gms*
' ' "".... ,r
55 8 ,1 .
3 9 0 .5
4 6 4 .6
' 4 1 2 ,1
5 5 9 .9
651.0
1703,7
6 2 5 .3
1 7 0 0 .9
1 5 0 6 .1
615,8
513,9
1391.7
1799,2
1 7 2 6 ,9
1 7 6 9 .5
1794.7
1888,7
1772*3
. 5 2 7 .3
570,2
‘ 607 .2
606.5
5 9 1 ,7
3 7 6 .0
612,7
: 1 6 8 1 .0
1 7 5 6 ,2
1 5 7 0 .8
5 5 7 .0
5 0 8 .0
5 0 9 .2
1836,0
, 1 6 2 4 .2
1 7 3 3 .5
. 2131 1484.6
2107
1628,3
2204
1 6 06.4
1 6 59,8
2268
1883.7
2275
1716.6
2257
251.0
664,3
2080
2087
8289
2257
5 2 3 .9
6 4 6 .0
4 7 8 .7
597,8
: 5 9 8 .4
391,3
5 4 0 .4
'
- 30~
TABZB V II:
THE AVERAGE TIMS-TEMPERATURE DATA
DURIHG ROASTIHG OF ZSGS OF XAMB
FROM EACH FBEDIEG LOT.
Sime
lo t I
J ■1 Lo t H r - JJ ^ihj"
B a rle y -a lfa lfa
In
' W h e a ts a lf a lf a
B a r le y - p u lp - a l f . .
m inutes Av» te m p e ra tu re 0F, Av. t emp e ra t a r e 0F , A v ,tem p eratu re °F ,
——
47 ar 4» 2*30
O
47 <r Z OiOO
60
$ OfOO
10
54
-St 2 .0 2
62
•s- 1*63
60
£ 8*17
■§>' Si 22
20
64
67
60
T 5 ,7 6
T 8*09
30
67
71
64
8&22
4<56
I
z 6*84
I
40
73
6 .3 8
76
s? 6*12
69
7*17
50
85
> 5 .4 1
86
77
T 8 .1 5
M 7w50
99
» 5*98
98
60
r as
#11.46
I 34»33
70
5%00
114
s
46:
98
' HO
#11*27
*
Z
80
128
122
7*58
* 5 .3 6
112
i 3^89
90
127
7.10
141
6
.2
2
T
5
,9 5
125
f
■Z
100
151
«. 6 .2 0
144
3 .4 5
4
.0
0 .
136
HO
158
145
T- 6 .9 1
T
3
,2
2
152
3*61
T 6 .4 1
163
120
T 3 .4 4
152
3.29
158
167. T 6 .1 4
158
162
3*45
130
3 .5 5
"¥
170
T
6.17
166
162
140
0*19
4 ,2 1
I
170
166
T 4 .1 6
173
150
t 5 .7 5
2 4 .3 6
175
160
4 6 .4 8
* 3*41
172
169
T 4,49
ir 5.02
170
174
2 ,6 9
172
176 • t- 6 .2 0
'i
¥
4
,9
3
172
4 .2 5
- 176 1 .1 2
180
176
A
4
.4
0
5
*
4
2*57
174
T .2 1
190
176
t 178
200
.
180
177
fr 4 .8 3
* 0 .0 7
T .1,84
176
177
4,37
¥
210
177
T 1 ,2 2
182
T 3 .4 4
178
£
0
,5
7
177
T
4*20
182
220
1*29
177, ¥ 2*83
183 ,
0 .0 0
179
0 .0 0
230
178,. - ¥ 3 ,4 4
240
180
I 0 ,5 7
177
¥ 2 .2 4
183
250
* 0,57
179
260
I 3 .3 5 •
180
*■ 3 ,4 8
270
180
3 .0 0
280
“
”
!
IN
TEMPERATURE
LOT I
BARLEY
&
LOT H
WHEAT
LOT HI
BARLEY, P U L P , ALFALFA
&
ALFALFA
ALFALFA
TIME IN MINUTES
F ig . I .
Composite cu rv es showing tim e -te m p e ra tu re r e l a t i o n s h i p s d u rin g th e
r o a s tin g o f Iamh from th r e e fe e d in g l o t s .
-3 2 -
o f r o a s ti n g were n o t enough to he s ig n if ic a n t;,
The av erag e s c o re s o f th e r o a s te d le g s o f Iamh from
each fe e d in g l o t , w hich a re b a s e d o n ,th e in d iv id u a l o p in io n
o f te n ju d g e s » ta b le V I J I , in d ic a t e some i n t e r e s t i n g trends®
A lthough a f r a c t i o n a l d if f e r e n c e in th e judgm ents i s n o t
s i g n i f i c a n t th e r e are a few i n d ic a t io n s t h a t sh o u ld be p o in te d
o u t.
The f l a v o r o f th e f a t i n th e b a r le y - f e d lamb te n d s to
be more in te n s e and l e s s ■d e s ir a b le
w h ile th e le a n i s s l i g h t l y
more in te n s e i n f la v o r b u t a l s o s l i g h t l y more d esirab le® - The
te x tu r e o f th e w heat-?fed lamb was ju d g ed th e c o a rs e s t., which
c o rre sp o n d s w ith th e g e n e ra l o b s e rv a tio n made b e f o r e ro astin g ®
B eet p u lp added to b a r le y and a l f a l f a gave s l i g h t l y more ju ic e
in th e cooked meat®
B a rle y p ro duced a more te n d e r lamb th a n
w h e a t„
S in ce th e r e were so many judgm ents re c o rd e d in th e s c o r ­
in g o f ea ch r o a § t , i t seems a d v is a b le to t r e a t them by th e
d i s t r i b u t i o n p la n a s w e ll as by th e method o f a v e r a g e s I n
f ig u r e s 2 , 0 , 4 , 5 and 6 a re shown g ra p h s 4 b a s e d on th e d i s ­
t r i b u t i o n o f th e s c o re s f o r ea ch q u a l i t y o f meat t h a t was
judged,, and f o r . ea ch l o t o f lamb®.
The a b s c is s a o r h o r iz o n ta l
b ase lin e , in th e g rap h r e p r e s e n ts th e d eg ree o f judgm ent.
The o r d in a te o r v e r t i c a l l i n e r e p r e s e n ts th e number of judg­
m en ts,
In f i g u r e 2 , i t w i l l be seen th a t th e i n t e n s i t y of
aroma from b a r le y - f e d lam b. J o t s I and I I I , i s more pronounced
TABLE V I I I , THE AVERAGE SGGRHG OF ROASTED LEGS OF LAEB FROM EACH
. ' FEED HG LOT BASED OI THE HDIVIDUAL O H II Ol- OF TEl JUDGES.
Lot I
.
■ Lot I I
Aroma - i n t e n s i t y
4*02 + * 8 G
4»11 * .89
4 .5 0 £ ,96
Aroma - d e s i r a b i l i t y
5 .0 5 * .7 5
5 .0 0 £ .80
5 .0 0 £ .85
T ex tu re
5 .1 4 £ .6 0
4 .5 8 £ ,,6 6
5 ,0 1 £ .6 8
F la v o r f a t ^ i n t e n s i t y
4o90 v o75
4 .7 0 £ .82
. 4 .7 8 £ ..8 0
F la v o r f a t *■ d e s i r a b i l i t y 4«47 ^1=06
4 .5 7 £1.00
:4.69 £ 1 .0 8
4 .8 1 £ .59
4 .0 9 * *98
4 .8 1 * .67
,90
5 ,2 4 £ ,89
5 .5 2 £ .8 8
T endern ess
6 .0 0 * .6 6
5 ,6 1 4- .7 4
5.69 £ ,72
Ju ie e - r ic h n e s s
4 ,6 9 f .70
4 ,7 8 £ ,8 6
4 .6 0 £ ,71
J u ie e
8 ,9 4 £ .90
0 .8 0 £ .80
. 4 ,1 0 £ .82
F a e to r s
■•
,iudged ■ ' - - -
F la v o r le a n - i n t e n s i t y
: Lot i n
B a rle y -p u lp B a r le y = a lf a lia . W h e a t - a l f a l f a .
a lfa lfa
, Average judgment Average judgment Average judgment
F la v o r le a n * d e s i r a b i l i t y 5»50
amount
-34-
AROM A-INTENSITY
4» LOT
I
LOT
m
B A R L F r-P U t-R - ALFALFA
40 -
A R O M A -D E S IR A B IL IT Y
Lu
DEGREE. OF JUDGMENTS
F ig.
2.
D istrib u tio n
of judgm ents
on a r o m a o f l a m b
-35-
FLAVOR
OF FAT— I N T E N S I T Y
LOT I
LOT JJ
B A R L C Y — A L F A LTA
FLAVOR
L
WHEAT -
LOT m
ALFALFA
B A R L E Y - R U L P - ALFALFA
OF F A T - D E S I R A B I L I T Y
0
I
2
3
4
5
6
7
DEGREE OF JUDGMENTS
F ig.
3.
D istrib u tio n
o f j u d g m e n t s on f l a v o r o f f a t
o f lamb
FLAVOR OF L E A N - I N T E N S I T Y
LOT I
BARLEY
LOT
a lfa u fa
LOT TII
ALFALFA
Barley-R
ulr
-
alealfa
FLAVOR OF LEAN -DESIR A BIL ITY
U.
O sz
DEGREE OF JUDGMENTS
F ig .
4.
D istrib u tio n
o f j u d g m e n t s o n f l a v o r o f l e a n o f la m b
TEXTURE
LOT
BARLEY -
I
lot
n
lot
nr
B A R L E Y -PU L P -A L F A L F A
ALFALFA
TENDERNESS
o «
DEGREE OF JUDGMENTS
F ig.
5.
D istrib u tio n
of lam b.
o f j u d g m e n t s on t e x t u r e a n d t e n d e r n e s s
-
28-
JUICE — RICH NESS
LOT
-
I
LOT
ALFALFA
NUMBER OF JUDGMENTS
b a r l e y
W HEAT — ALFALFA
B A R L E Y -F U L P -A L F A L F A
JUICE - A M O U N T
DEGREE OF JUDGMENTS
F ig.
6.
D istrib u tio n
o f j u d g m e n t s on j u i c e
o f lam b
th a n th a t from th e w heat-fed. Iam b 9 j e t th e d e s i r a b i l i t y o f th e
aroma from th e t h r e e k in d s o f lamb seems to be q u ite u n ifo rm .
In c o n s id e r in g th e f l a v o r of th e f a t 9 f ig u r e &, th e Judgments
on l o t s I I and I I I i n d i c a t e g r e a t e r d i v e r s i t y of o p in io n th a n
f o r Lot I .
F o r th e d e s i r a b i l i t y of th e f l a v o r o f f a t , a more
d e c id e d p r e f e r e n c e is g iv e n to Lot I I I 9 th e b a r le y and p u lp f e d lambo
The d i s t r i b u t i o n o f s c o re s f o r th e f l a v o r o f I e a n 9 f i g u r e
4 , c o in c id e s v ery w e ll w ith th e a v e ra g e judgm ents re c o rd e d in
t a b l e H I I 9 in t h a t , w h ile b o th of th e b a r le y - f e d lambs show
a g r e a t e r i n t e n s i t y in f l a v o r , th e y a re a ls o more d e s ir a b le .
In f ig u r e 5 , th e s c o re s f o r t e x t u r e show t h a t w h e a t-fe d
lamb a p p e a rs to be more c o a r s e - g r a in e d th a n th e b a r le y - f e d
lam b, and n o t q u ite a s te n d e r .
T h is a ls o a g re e s w ith th e
av erag e judgm ents found i n uable 17111.
I n j u d g in g t h e q u a l i t y a n d q u a n t i t y o f j u i c e
s a m p le s , f i g u r e
a s b e in g th e
i n t h e m ea t
6 , t h e b a r l e y a n d p u l p - f e d lam b s t a n d s o u t
j u i c i e s t m eat an d a l s o th e r ic h e s t®
k summary o f a l l th e ite m s t h a t were c o n s id e re d in com­
p a r in g th e lamb from th e th r e e fe e d in g l o t s i s p r e s e n te d i n
ta b l e IX.
5?ABLE IX. ■ A SUMMARY. OB THE ITEMS CONSIDERED I I THE COMPARIS Ol OF
MMB FROM THE DIFFEREIT FEEDIlGr LOTS.
I
■
,rm i .H .
Lot I
B a rle y -a lfa lfa
Item s
.......... .
■■ Ba PU
■
i
Lot I I
W h e a t- a lfa lfa
...................................... S i ■ m w w
'
Lot I I I
B a rle y -p u lp a lfa lfa
19SSf5 CiGi
2096*3 GfG*
1973*0 OiCi
A T ,.w e ig h t B efore r o a s ti n g
B lSliO gms-s
2327*0 gms*
2195*0 gms* '
Ats w e ig h t a f t e r r o a s ti n g ■
1619 oB gms o
1773*6 gms,
16 74#4 gms*'
Av. volume B efore r o a s t i n g
ATi p e r c e n t lo s s By e T a p o ra tio n
11 ,9 7 #
9*64 0
11«57 $
At s p e r c e n t l o s s By A rip p in g s
1 2 ,7 6 #
14*11 $
10*05 io
Ay<s p e r c e n t f a t in d r ip p in g s
85*77 #
93*21 #
33*04 #
ATi p e r c e n t l i q u i d in d rip p in g s
6 4 ,1 4 #
66*77 ^
66*92 0
ATi p e r c e n t t o t a l lo s s
24*70 #
23*78 ^
24*65 #
At -o* .s h e a rin g s tr e n g t h
At s tim e o f cooking p e r Tb,-
1*58 IB #/
8 7 o3 min*
1*75 IB ,
1*64 IB*
3 2 .6 min,.
39*8 min*
'
-4 1 DISCUSSIO I
th ro u g h o u t t h i s i n v e s t i g a t i o n o f the. e f f e c t o f th e fe e d s
( I ) b a r le y and a l f a l f a hay,. (2) w heat and a l f a l f a hay., and (S)
b a r le y , a l f a l f a h a y , and w et b e e t p U lpa=- on th e co o k in g q u a l ity
o f lamb, i t h a s b een o b se rv e d t h a t th e lamb p ro d u ced by th e s e
th r e e f e e d co m b in atio n s r e q u ir e s t h r e e d i f f e r e n t co o k in g p e r ­
iods*
th e av e ra g e r o a s t i n g tim e o f th e 'b a r le y - f e d lam b , Dot I ,
( ta b le I X ) , was # 7 .0 m in u tes’.
fI h e a d d i t i o n o f wet b e e t p u lp
to th e b a r le y f e e d , l o t I I I , le n g th e n e d th e r o a s t i n g p e r io d
to 8 9 ,8 m in u te s,
$he.-w heat^fed lamb required th e s h o r t e s t
r o a s t i n g p e r io d o f o n ly SB $;6 m inutes, p e r pound,-
The b a r le y -
f e d lam b » th e r e fo r e av e ra g ed from f i v e to se v en m in u tes more
p e r pound th a n d id t h e w h e a t-fe d lamb.
The c u r v e s , ( f i g u r e I ) , r e p r e s e n tin g th e av erag e r e l a t i o n - '
sh ip betw een th e tim e and te m p e ra tu re d u rin g th e r o a s t i n g o f
th e s e th r e e l o t s o f lamb*, show t h a t th e w heat and b a r le y - f e d
lambs a re somewhat a l i k e in th e way in w hich th e y p erm it th e
h e a t to flo w from th e s u r f a c e to th e c e n te r o f th e r o a s t , a l ­
th o u g h th e w h e a t-fe d iamb r e q u ir e d a s h o r t e r cooking p e rio d .
In th e ea se o f l o t 1 1 1 , i n w hich w et b e e t p u lp 'w a s added to
th e b a r le y fe e d th e r e i s an in d ic a t io n o f a, l a g in th e r a t e
o f h e a t p e n e t r a t i o n th ro u g h th e m e a t.
a need f o r a. lo n g e r co o k in g p e r io d .
T h is seemed t o cause
I t i s e v i d e n t , th e n , from
a s tu d y o f th e t a b l e s and the g r a p h s , t h a t th e a d d i t i o n of w et
"4<3—
Tseet p u lp t o a r a t i o n o f b a r le y and a l f a l f a b a y d o es have an
e f f e c t -upon th e r a t e o f h e a t ■p e n e tr a tio n i n th e Mmb, th u s
le n g th e n in g t h e r o a s t i n g p e r io d .
I n s p i t e of t h e lo n g e r cook­
in g p e r io d o f th e lamb produced by th e p u lp , ,it was j u i c i e r
a f t e r r o a s t i n g . ..SPhis i s c o n tr a r y to th e u s u a l id e a th a t th e
lo n g e r a m eat i s r o a s te d th e d r i e r i s th e r e s u lt in g , product#'
I t w ould seem p ro b a b le t h a t t h i s f a c t o r o f ju i c i n e s s
and th e cooking l o s s e s o f th e meat w ould be c l o s e l y r e l a t e d
.
C'
to e a c h o th e r* I n ta b le IX th e av erag e p e r c e n t o f t o t a l
co oking l o s s e s f o r each l o t show t h a t t h e p e r c e n t t o t a l l o s s
o f th e two l o t s o f b a r le y - f e d lam bs a re p r a c t ic a lly th e same,
2 4 ,7 7 ; w h ile th e w h e a t-fe d l o t shows a, s li g h tly s m a lle r t o t a l
lo s s o f 20*75^»"
She t o t a l co o k in g l o s s e s a re composed o f two d i f f e r e n t
k in d s o f l o s s e s , (a) by e v a p o r a tio n , and (b) by d rip p in g s#
By
e v a p o ra tio n th e two l o t s o f b a r le y - f e d lamb l o s t ab o u t th e
same am ount, 11*57$ to 11#97$, w hile th e w h e a t-fe d lamb l o s t
o n ly 9*64$ i n w eight,.
Shese l o s s e s by e v a p o ra tio n c l o s e ly
f o llo w th e r e l a t i v e t o t a l lo s s e s th a t have j u s t been s t a t e d ,
from c a l c u l a t i o n s b a s e d :on t a b l e IXt th e av e ra g e lo s s e s of
th e I iq iUldx in th e d rip p in g s f o r th e t h r e e l o t s o f lamb show
t h a t th e r e i s a s i m i l a r i t y in th e two b a r le y - f e d l o t s , 8*18$
to 8 .7 0 $ ; w h ile th e lo s s in th e w h e a t-fe d l o t i s g r e a t e r ,
b e in g 9*42$,#
When th e s e two k in d s of lo s s e s o f l i q u i d a re
"45= ?
added to g e t h e r ^ th e t o t a l f o r th e two "b arley -fed l o t s ra n g e
from 20 =15?! to 20»50^;- w h ile th e t o t a l lo s s f o r th e w heat” fe d
l o t i s 1 9 006-^,
A lthough th e t o t a l l o s s e s o f l i q u i d d u rin g
th e r o a s t i n g o f th e "barley-fed. lamb were s l i g h t l y g r e a t e r
th a n t h a t o f th e w h e a t-fe d Iam h 9 th e y w ere r e c o g n is e d as. be­
in g j u i c i e r o
T h is was a ls o borne o u t in th e av e ra g e sc o rin g *
;
ta b l e V I I I 9 w here a p p r o p r ia te ly one h u n d red judgm ents re n d e re d
on e a c h l o t o f lamb show an av erag e o f 4 o l3 f o r b a r l e y and p u lp fe d ; 5 o94 f o r -b a rle y -fe d ; and 5*80 f o r w h eat-fed lamb*
F ig u re .
6 j w hich p r e s e n ts a d i s t r i b u t i o n o f th e judgm ents made.* a ls o
'
i n d i c a t e s t h a t p u lp - f e d lamb from l o t I I I had th e j u i c i e s t
meat®
A gain - a tte n tio n sh o u ld b e c a lle d to th e f a c t t h a t i t
would seem p ro b a b le t h a t t h i s f a c t o r o f ju ic in e s s , and th e
l o s s e s d u rin g r o a s t i n g would be c l o s e l y r e l a t e d » Eow eyer 9
i
from a s tu d y o f th e d a ta j u s t p r e s e n te d t h i s s i t u a t i o n seems
:
t o ■e x i s t 9 t h a t th e b a r le y - f e d lamb r e q u ir e s th e lo n g e r cook­
in g p e rio d s w ith s l i g h t l y g r e a t e r co o k in g lo s s e s * b u t th e r e ­
s u l t i n g meat i s ju ic ie r®
Whereas „ th e ..w heat-fed lamb r e q u i r e s
th e s h o r t e r co o k in g p erio d * w ith th e s m a lle r co o k in g l o s s e s ,
b u t th e cooked lamb is ' drier®
th e
The q u e s tio n a r i s e s as to why
b a r le y - f e d Iam bs e s p e c i a l l y when w et b e e t p u lp h as b een
added to th e feed * r e q u i r e s a lo n g e r r o a s ti n g p e rio d * w ith th e
:
g r e a t e r co o k in g lo s s e s * y e t h a s a j u i c i e r meat when done.®
. i
S i
■I I
. | ,
"-4:4:—
A p p a re n tly th e r e h as been l i t t l e work lo n e t h a t would,
a s s i s t in an sw erin g t h i s p a r t i c u l a r q u estio n *
In a n a ly z in g
th e s i t u a t i o n , th e f i r s t assu m p tio n th a t may he made i s t h a t
th e b a r le y and p u lp - fe d lamb must have had a h ig h e r m o istu re
c o n te n t th a n th e meat from th e o th e r two l o t s , s in c e i t was
th e j u i c i e s t m eat a t th e end o f th e r o a s ti n g p e r io d b u t a t
th e same tim e had s u s ta in e d somewhat g r e a t e r co o k in g lo sses=
A second assu m p tio n may be t h a t th e h ig h e r m o is tu re con­
t e n t of th e b a r le y and p u lp - f e d lamb in flu e n c e d th e r a t e of
r o a s ti n g b y c a u sin g a la g in th e h e a t p en e tratio n .=
Whether
t h i s la g i s b ro u g h t about by th e u t i l i z a t i o n o f p a r t of th e
h e a t in c o n v e rtin g th e m o istu re in to ste am , o r w h eth er i t i s
ca u sed by some u n u su a l cooking q u a l i t y o f th e meat i s d i f f i ­
c u l t to answer=
Meat c o n s i s t s o f a m u scu lar t i s s u e o f t i n y ,
tu b u la r f i b e r s , w hich a re bound to g e th e r in b u n d le s by th e
c o n n e c tiv e tissu e®
lan g w o rth y and Hunt (11) e x p la in th a t
when th e meat i s cooked th e w a te r is fo rc e d o u t from th e s e
in d iv id u a l m uscle f i b e r s , and th e y are s h o rte n e d and th ic k ­
ened by th e a p p l i c a t i o n of h e a t.
The o th e r changes t h a ^ tak e
p la c e a re th e s e p a r a tin g of th e m u scu lar f i b e r s showing t h a t
th e c o n n e c tiv e t i s s u e s have been d e s tro y e d , and a c o a g u la tio n
o f p r o t e i n o c c u rre d in th e cooked f i b e r .
The e n t i r e q u e s tio n o f p r o t e i n c o a g u la tio n i s p r a c t i c a l l y
a new one.
There h as n e v e r been an agreem ent among th e w o rk ers
"4:5"
a s t o e x a c t l y w h a t h a p p e n s .w hen a p r o t e i n I s c o a g u la t e d .,
(
7
) p r e s e n t s th e v a r io u s v ie w p o in ts =
t h a t th e
i n i t i a l r e a c tio n i s
G o r tn e r
"Some w o r k e r s b e lie v e
o n e o f d e h y d r a t i o n i n w h ic h f r e e
am in o a n d c a r b o x y l g r o u p s w i t h i n t h e p r o t e i n m o l e c u l e r e a c t ,
w i t h t h e f o r m a t i o n o f a n a n h y d r id e str u c tu r e .
IIOOC- ( R ) 3c- HH2
w here
C O - ( R ) x - I n i + H2 O
( R ) x r e p r e s e n t s t h e m o st o f t h e p r o t e i n m o l e c u l e .
T h is v i e w p o i n t i s
o f o t h e r s who i n s i s t
d i a m e t r i c a l l y o p p o s e d t o t h e v i e w p o in t
th a t th e
i n i t i a l r e a c tio n a p p ea rs to be
an i n c i p i e n t h y d r o l y s i s , t h i s a r g u m e n t b e in g b a s e d up on th e
fa c t, th a t th e r e
is
a lw a y s a s m a l l am ount o f n o n - h e a t - c o a g u l a b l e
n i t r o g e n r e m a in in g i n t h e s o l u t i o n fr o m w h ic h t h e n e a t “ C o ag u ­
l a t e d p r o t e in h a s b e e n rem oved by f i l t r a t i o n . ”
n One g r o u p o f w o r k e r s r e g a r d s p r o t e i n c o a g u l a t i o n a s a n
i n i t i a l d e h y d r a tio n o f a h y d r a te d m ic e lle * w h ile a n o th e r group
b e lie v e s
t h a t th e c o l l o i d a l m i c e l l e h a s ta k e n on a d d i t i o n a l
w a t e r m o l e c u l e and i n c r e a s e d t h e h y d r a t i o n ,
o till
a n o th e r
g r o u p h a s s u g g e s t e d t h a t c o a g u l a t i o n n a y be sy n o n y m o u s w ith
p o l y m e r i z a t i o n , s e v e r a l p r o t e i n m o l e c u l e s c o m b in in g i n t o a
l a r g e r p o ly m e r o r a g g r e g a t e . ”
“ The o n ly p o i n t a t w h ic h t h e r e a p p e a r s t o
be u n a n im ity
o f op in ion i s tn a t th e co a g u la tio n p rocess occurs in two s ta g e s ,
a p r e lim in a r y s ta g e
sta g e
o f s e n s itiz a tio n
i n w h ic h f l a c c u l a t i o n
fo llo w e d b y a seco n d a ry
ta k es p l a c e .”
—4:6“
S in c e th e r e i s such a v a r i e t y of t h e o r i e s f o r th e e x p la n a ­
t i o n o f p r o t e i n c o a g u la tio n , i t i s im p o ssib le in a stu d y l i k e
t h i s to f in d o u t w h eth er a v a r i a t i o n in fe e d s may a f f e c t th e
c o a g u la tio n o f p r o te in s by h e a t »
The judgm ents ( ta b l e V III) and th e m ech an ical t e s t s
( ta b l e I I I )
in d ic a te t h a t th e b a r le y p ro d u ces a f i n e r g ra in e d
and more te n d e r lamb th a n w h e a t.
c o a rs e and s l i g h t l y to u g h .
The lamb fe d on wheat was
The iviontana experim ent s t a t i o n
( zq ) in 1927 a ls o found t h a t th e meat produced when wheat was
used f o r f a t t e n i n g was s l i g h t l y to u g h .
The r e s u l t s re g a rd in g
th e te n d e rn e s s and te x tu r e o f th e meat c o rre sp o n d to th o se
o b ta in e d by a s e r i e s o f t e s t s , d e s c rib e d by Hammond { 9 ) , in
com paring th e te n d e r n e s s o f cooked lamb le g s .
There was a
s l i g h t te n d e n c y f o r th e t e n d e r e s t m uscles to have th e f i n e s t
g r a in .
a lth o u g h th e d if f e r e n c e s in th e p al a t a b i I i t y of th e lamb
f e d on th e th r e e k in d s of fe e d s were n o t o u ts ta n d in g , th e r e
was a s l i g h t te n d en cy f o r m ost o f th e ju d g e s to f a v o r th e
b a r le y - f e d lamb ( f ig u r e 4 and ta b le V I I I ) .
The s e r v ic e o f a ju d g in g com m ittee was th e o n ly means
o f s e c u rin g a com parison of th e q u a l i t y of meat from vhe d i f f ­
e r e n t fe e d in g l o t s .
I n d iv id u a ls v a ry so much in t h e i r judg­
m en ts, t h a t i t i s w id e ly a g ree d t h a t th e re is a d e f i n i t e need
f o r a more s p e c i f i c way o f m easu rin g th e co m p arativ e q u a l ity
-4 7 -
o f meat Si
S’-= Gi B a rla e lla (18) o f th e JBureau o f Animal Ind us t r y
h a s co n d u cted a s tu d y on th e in d iv id u a l th r e s h o ld v a lu e s f o r
ta s te s i
T h is s tu d y i s to he c o n tin u e d and i t i s hoped to
d ev elo p a method w h ich ' w i l l p ro v id e ju d g e s w ith 'a b e t t e r oppor­
t u n i t y f o r d e te c tin g and m easu rin g d if f e r e n c e s in f la v o r of
m e a ts and to d eterm in e th e q u a l i f i c a t i o n o f th e in d iv id u a l to
s e rv e a s a judge o f f l a v o r .«
I t was found t h a t ju d g es f a m i l i a r
w ith th e p la n o f t e s t i n g w ere a b le to d e te c t meat f la v o r more
c o n s i s t e n t l y th a n th o se ju d g e s who Jmew n o th in g of th e p la n
of e x p e rim e n t».
S in ce th e ju d g in g com m ittee in t h i s study, was
f a m i l i a r w ith th e p la n o f s c o r in g , i t seems p o s s ib le th a t t h e i r
judgm ents a r e a s r e l i a b l e a s any t h a t co uld be o b ta in e d , . Al­
though some of th e in d ic a t io n s from t h i s stu d y a re b ased upon
m en h an ieal t e s t s , o b s e r v a tio n s , and re c o rd e d d a ta , some a re
ta k e n from th e av erag e s c o rin g o f th e fu d g in g com m ittee
(ta b le V I I I ) .
SDlfflOEY
Ip
The IaEihe used .Xn t h i s s tu d y were H am h o u illet w ether and
ewe IamhS3, a p p ro x im a te ly e i g h t months old*
Zf
These lam hs were fe d h y th e Animal H ushandry Depth on
th r e e d i f f e r e n t l o t s o f f e e d : - "barley and a l f a l f a hay;
w heat and a l f a l f a h ay ; and D a rle y s wet "beet p u lp , and
a l f a l f a hay?
3,
Com plete r e c o r d s o f t h e g e n e r a l o b serv a tio n s made b e f o r e
r o a s ti n g and a f t e r r o a s t i n g w ere 2ce.pt to u s e i n com paring
th e lamb from th e th r e e fe e d in g , l o t s ?
4?
A ll le g s o f lamb were r o a s te d a c c o rd in g to th e s ta n d a rd
method by s e a r in g f o r 30 m in u tes i n an oven a t 480° T f ?
th e n re d u c in g th e oven te m p e ra tu re r a p id ly to 300° Bh and
co ok in g w ith o u t w a te r I n an uncovered, pan u n t i l th e d e s ir e
ed i n t e r n a l te m p e ra tu re o f 182° T» **’ 183°
o r 83° Of
was reached.=,,
5.
Therm ocouples were u se d in t h i s s tu d y to f o llo w th e i n t e r ­
n a l te m p e ra tu re o f th e lamb d u rin g th e r o a s tin g *
The h o t-
end ju n c tio n s o f two th erm o co u p les w ere i n s e r t e d in each
.
r o a s t in -m an n ers a s n e a r ly a l i k e as p o s s ib le *
6 .1
The w h e a t-fe d lamb requ ired th e s h o r t e s t co o k in g p e r io d
and r o a s te d a t th e av e ra g e r a t e o f 3 2 .6 m in u tes p e r pound =
•. The b a r le y - f e d lamb r e q u ir e d a lo n g e r p e r io d w ith an a v e r­
age r o a s ti n g r a t e o f 5 7 .3 'm in u tes p e r pound.
When wet
—4 9 — .
"beet p u lp was added, to th e "barley and a l f a l f a f e e d , th e
lamb r e q u ir e d th e lo n g e s t c o o k in g " p e rio d , r o a s t i n g a t an
av erag e r a t e o f 0 9 .8 m in u tes p e r pound.
7.
Each l e g o f Iamh was sc o re d by a com m ittee o f te n Judges
■
'
who u se d th e meat g ra d in g c h a r t as p re p a re d by th e n a tio n . .
a l meat co m m ittee. ■
8.
A c c o r d in g t o
t h e a v e r a g e j u d g m e n t s , t h e b a r l e y - f e d la m b
p r o d u c e d a l e a n m e a t' t h a t w a s s l i g h t l y m ore i n t e n s e i n
o
f l a v o r b u t m ore d e s i r a b l e
th a n t h a t p ro d u ced by th e w heat
o r b a r l e y a n d p u l p - f e d . la m b . "
9..
The b a r le y and p u lp - f e d lamb, p ro d u ced th e j u i c i e s t cooked
m eat.
10.
The w h e a t-fe d lamb gave th e d r i e s t cooked m eat.
F ro m 'th e t e s t s f o r te n d e rn e s s d eterm in ed b o th from th e
J u d g m e n ts a n d f r o m .t h e s h e a r i n g s t r e n g t h , t h e b a r l e y - f e d
lam b se e m e d to - b e m ore t e n d e r t h a n t h e w h e a t—j.ed lam b., ,
■-
50 -
COHCLTJSI OlS
I.
The r e s u l t s o f t h i s s tu d y in d ic a te t h a t th e f e e d s , (I)
b a r le y and a l f a l f a h ay , (2) ,wheat an d a l f a l f a hay,, and
,(.3) b a r l e y , wet b e e t p u lp and a l f a l f a h a y , show only
s l i g h t d if f e r e n c e in t h e i r e f f e c t on th e co o k in g q u a l i t y
o f lam b» .
Be
In th e r o a s ti n g o f th e le g s o f lamb from th e th r e e fe e d in g
l o t s , th e b a r le y , p u lp , and a l f a l f a - f e d lamb r e q u ir e d th e
lo n g e s t coo k in g tim e p e r pound; t h e .b a r l e y and a l f a l f a - f e d
lamb r e q u ir e d a s l i g h t l y s h o r t e r cooking, tim e p er'p o u n d ;:
and, th e w heat a n d a l f a l f a - f e d ,l a m b r e q u ir e d th e s h o r te s t
cook in g tim e p e r pound*
-5 1 -
ACEBOVfSEDGMEBTS
The w r i t e r w ish es to. e x p re s s h e r a p p r e c ia tio n to
D o cto r J e s s i e E;, R ich ard so n and Mrs,0 H elen S.- M a y fie ld , .
o f th e D epartm ent o f Home E conom ics, and to Mr , - W„. TV
D ickson, o f th e an im al Husbandry D epartm ent o f th e Montand E xperim ent S t a t i o n , f o r th e a s s i s t a n c e and g u id a n ce
g iv e n h e r d u rin g t h i s s tu d y ; and to e x ten d s p e c ia l th an k s
to th o se who to o k p a r t i n th e ju d g in g ,.
-
52-
XXfERAfUEB OIfED
( I ) A l e x a n d e r X , M61932» C o e p e ra tiv e Meat In v e s tig a tio n s -. Summary o f
R e s u lts o f OooMng M eats. . Am. Soe., Animal
P ro d u c tio n ^ J a n . 1932.
1930xi;
^0 ^
S h rin k a g e o f R oast B eef In R e la tio n to E a t
C o ntent and Cooking !Tem perature. J . Home
Econ6 2 2 :9 1 5 .
re*
1952.
«■ w»-=*
E x p erim en ts to D eterm ine E f f e c t o f I n i t i a l
> S e a rin g in R o a s tin g B e e fi Xamb and Pork..
R e p o rt to th e A nnual C onference on Coopera­
t i v e Meat I n v e s t i g a t i o n s .
f(4) A lex a n d er, X. Me and Yeatman, E» Vf.
,
•
'
1950. lamb a s You l i k e I t . U. 3 . D ep t, o f Agr.
l e a f l e t 28.
(5) B u l l, S . , O lso n 1 Eo- 0 » , M itc h e ll, ;H. Ho and H am ilton,. T. S.
1930* E a e to rs A ffe c tin g th e Q u a lity o f Meat,* 111* S t a r
Rpt.. 69» E x p t, S ta,. R ecord 6 2 :3 6 3 .
(6) C lin e , I . A. and G odfrey,' IU S».
1928.' S tu d y o f !Temperature an d Time o f Cooking on
d u a l i t y and P a l a t a h i l i t y of M eat. Mo. S t a*
B u l.v 256.' Bxpt-. S t a . R ecord 5 8 :4 9 2 .
( “?) G o r tn e r , R. A.
1929* O u tlin e s o f B iochem istry*
Inc*'' Bew Y ork.
John W iley & Sons',
(8) H a ll id a y , B., GA and H o h le, I*
'
A
.
1932* R ecent D evelopm ents i n th e S cie n ce o f Cooking.
J 6 Am. D iet* A sso c* . Si I .
( 9 ) Hammond,
Growth and, D evelopm ent o f M utton d u a l i t i e s
1917»
th e S heep.
O liv e r and Bond,
in
london*
(IG) R e i s e r » M. C ., H e lso n 3 P* M*, Iow e, B6 ^ T hom as,. B* H*
and Woodrow, J . W6
n
1932. The I n flu e n c e o f Sex on th e d u a l i t y and P a l a t a h i l i t y o f B eef. Iowa A gr. E x p t. S t a . l e a f l e t 29.
~53—
(11) Ia n g w o rtliy 3 C. p . and Hunt s C.
1917. E conom ical Use o f H eat in th e Home.
U„ So D ep t0 A gr* F arm ers * B u i. 391,
(IS ) I a tz lc e 3 Eo
1930o S ta n d a rd iz in g Methods o f R o a stin g B eef i n
E x p e rim e n ta l Cookery. . Iff. Dak. A gr. E x p t.
Sta= B u i. 242 =
(13) L i n f i e l d 3 F . B.»
1903. Sheep F e e d in g .
Mont« A gr. E x p t. S t a . B u i. 47«
(14) M aynard3 E„ <T«, E s p l i n , A. C. and B o sw ell, S . Ra
1932» Lamh F a tte n in g E x p erim en ts in U tah .
U tah A gro Expto S t a . B u l« 208,
(15) Morgan $ A. F 0 and H e lso n 3 P . Mo.
1926o S tu d y of C e rta in F a c to rs A ff e c tin g th e S h rin k ­
ag e and Speed in R o a stin g Meats.. JA Home E eon0
1 8 :3 7 1 .
(16) n a t i o n a l L ive S to ck and Meat B oard.
1932. Ten L esso n s on M eat« E d. 2.
(17) E e ls o n 3 Po Mo, Xowe3 B. and H e ls e r 3 M. D.
• 1930. in f lu e n c e o f Animal Age upon q u a l i t y and P a l a t a h i l i t y of B e ef. Io w a-Agr. Ezpt . S ta . B u l» 272.
(18) P ro c e e d in g s o f C onference o f R e p re s e n ta tiv e s o f I n s t i t u 1932» t i o n s Engaged in C o o p e ra tiv e Meat I n v e s t i g a t i o n s .
U. So D ept. A gro3 B ureau Animal I n d u s tr y .
(19) 0 ,u ay le, U. 'L .
1902. F a tte n in g Lambs i n Sugar B eet D i s t r i c t s .■
Wyo. Agr,. E x p t. S ta . B u i. 191.
(20) R e p o rt o f Iowa A gr. B x p t» S ta .
1929. F a c to r s A ff e c tin g Q u a lity and P a l a t a h i l i t y o f
M eat. E x p t. S ta . R ecord 64:861»
(21) R e p o rt o f K ansas A g r. E x p t. S ta .
1929» in f lu e n c e o f Feed on C o lo r, C hem ical C om position
and Cooking Q u a lity o f M eat, o f G rass Fed C a t t l e .
E x p t. S ta . R ecord 6 4 :861.
(22) R ep o rt o f Mo. A gr. E x p t. S ta .
1931. S tudy on th e E f f e c t o f T em perature and lim e o f
Cooking on th e Q u a lity and P a l a t a h i l i t y o f M eat.
-
64 -
(2$) R ep o rt o f Ifelsr0 A g r» E x p t» Sta»
1900; lamp F eed in g i n E ebrasIca* E x p t. S ta ^ Record
6 5 :8 5 9 .
(24) S c o t t , E 6 E;
1950; In flu e n c e o f Growtii and F a tte n in g P ro c e sse s
on th6 Q u a n tity and Q u a lity o f E e a t Y ield ed
by Sw ine6' In d 6 A gr6 E x p t6. S t a 6 B u l6 540»
(25) S t a n l e y j , I ; .
1 9 3 0 Re por t o f C h ie f o f B ureau o f Home Econom ics.
U; S 6', D ep t6 A gr6
(26) F a u g h n 5- H 6 W„, Jo se p h , W6 E; an d F in k e , I . ,
1 9 2 7 . E x p erim en ts w ith . Sheep .at. th e M ontana S ta tio n
M ont6 S ta . Rpk; 1927» E x p t6 S ta 6- R ecord
.6 0 :7 6 1 .
(27) Weber, A?> • and l o e f f e l , W6
1931« Wheat f o r F a tte n in g lambs-*,
Iie b r« A gr6 E x p t6 B u l» 257«,
S378
3418
COp %.
44835