Use of Marinade Solutions with Spices in Smoked Lamb Legs and Tenderizers in Mutton Stew

Abstract

Six fattening male wool sheep with the average age 14.6 ± 1.9 months and weighed 37.1 ± 4.0 kg were slaughtered. It was found that the percentage of carcass was 50.1%. The carcass which composed of neck meat, shoulder meat, chest meat, legs, rib fillet, loin and hip meat was 38.8% of LW. When the visceral after cleaning (12.7% LW) was included, the edible part was 51.5% LW.  The processing of smoked lamb legs was done by dividing 24 front and hind legs of sheep, with the average weight of 1.69 kg/leg, into 4 groups, each with 6 replicates. They were marinated overnight with 4 different solutions, either no spice or with spice plus different amount of other ingredients i.e. salt, sugar and sodium erythorbate (C₆H₇NaO₆). After smoking for 6 hours with sugar cane pulp, the tasting was done using 9-point hedonic scale on sensory evaluation by 56 persons. The result revealed that the taster significantly preferred the lamb meat being marinated in the solution No. 3 which contained spice, plus 25 g sodium erythorbate, 500 g salt and 1,250 g sugar (0.2, 4.0 and 10.1% of the solution, respectively) to the other solutions (P<0.05). The degree of satisfaction was at slightly like with the score of 6.93 ± 1.13%. The second preference was the marinade No. 4 which also contained spice but had higher salt content (1,000 g or 7.8%). The processing of lamb stew was done by using 1.5 kg hip mutton being cut into 24

small pieces and allotted to 3 groups, each with 3 replicates. They were mixed thoroughly with one of the 3
tenderizers. Group 1: with 50 g medium ripe pineapple, left for 15 min before discarding the pineapple. Group 2: with 1 spoonful baking soda, left for 1 hour. Group 3: with 1 spoonful commercial enzyme, left for 30 min. After that, each mixture was subjected to stew cooking and then being evaluated using 9-point Hedonic scale as in the case of smoke lamb legs. It was found that the marination with pineapple which contained Bromelain enzyme and tasty juice gained significantly more favor than the other 2 ingredients (P<0.05). The satisfaction was at medium level with the score of 7.20 ± 1.24 which might be due to the unfamiliar of lamb products among most Thai.