Influence of hot-boning, cooking and method of reheating on product attributes of lamb roast

Ten lamb carcasses were used to evaluate the effects of hot-boning (HB), cooking, freezing and method of reheating upon cooking and palatability attributes of lamb roast. After slaughtering, the leg and loin were removed (30 min post-exsanguination) from the right side and cooked immediately (HB), while the left side was fabricated 5 d later (cold boned, CB) and cooked until the internal temperature reached 68°C. The roasts were frozen and stored for about 45 d. Roasts were thawed (2°C), and pre-cooked roasts were divided into similar portions and assigned to three reheating methods: (a) conventional electric oven (b) microwave oven and (c) a combination method where the first half of the cooking time was by conventional roasting and the second half by microwave oven. Results indicate HB roasts had higher (P .05) was found for the loin roasts. Convention...