Abstract
The palatability of the lamb meat of four different ages in months (4, 6, 8 and 12 months) were evaluated. The panel consisted of 40 girl students, aged 19.1. The meats (loin and ham) were evaluated, after dipping into the boiling water for 10-15 seconds (traditional cooking in Japan, called “Shabushabu”). The sensory evaluation was performed according to the method of Scheffe. The checking point were color, odor, tenderness, flavor and total point evaluations.
Results obtained were as follows; there was no significant difference on the desirable degree of the loin among four different ages. However, there were significant difference on color and odor of the ham. On the color, it was found that panels were separated to two groups of different preference, namely a group preferred the ham with faint color such as 4 age in months, while the other group preferred with deep color such as 12 age in months. On the odor of the ham, the youngest lamb was the most acceptable.
