Lamb meat with edible coating: sensory analysis and effect of cooking methods on physical characteristics.
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Lamb meat consumption has been increasing in Brazil and product quality, related to food safety, sensory characteristics and convenience are important factors for consumers. Meat in traditional packaging shows short shelf life and undesirable modifications in its physicochemical and sensory characteristics. The use of edible coatings is an alternative for extending the shelf life of this product, but the effects of their use and the cooking method in the sensory quality are not known. This study aimed to study the impact of utilization of edible coatings and cooking method in the quality of vacuum packaged lamb meat.
Palabras clave
Carne cordeiro embalada a vácuo, Revestimento comestível, Método de cozimento, Cordeiro, Lamb meat