Effects of pasture type and weaning on weight loss during cooking of roast lamb leg joints and grilled chops

Abstract

Weight loss on cooking contributes to the perceived value for money of lamb sold as chops or joints. Information on this attribute was monitored in the course of eating quality assessments made on cooked meat. Several factors are known to affect the weight loss of meat during cooking, greater loss occurring with increased time spent cooking and with increase in surface fat (Burfoot, 1987). Studies have shown differences between cuts in weight loss on cooking but effects due to dietary treatments are not known.Joints and chops from lambs reared on three pasture types and two weaning treatments were roasted or grilled and weight loss during cooking studied. Eight lambs were reared from birth to slaughter at 20 weeks (off mother) on either diploid perennial ryegrass (D), tetraploid perennial ryegrass (T) or tetraploid ryegrass/white clover (TC). Another group of 24 grazed for a further 8-9 weeks after weaning on the three pasture types and were then slaughtered (off pasture).