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Flavor of Lamb and Mutton

  • Jennifer J. Jamora
  • Ki Soon Rhee

Abstract

It has been confirmed that sheep meat (lamb or mutton) possesses distinct strong species-related flavor notes that many regard as not pleasing. The intensity of this flavor can be influenced by various antemortem and postmortem factors such as animal diet, age, sex, meat pH, the type and extent of cooking, and curing. Post-cooking storage and modulation of lipid oxidation in mutton also has effects on flavor characteristics. Various chemical compounds have been implicated as responsible for or contributing to ovine flavor. Of those compounds, medium-length branched-chain fatty acids have been confirmed to be the most important. Definitive generalizations regarding sheep production management practices yielding meat with the most desirable flavor attributes have not yet been made. Meanwhile, processing methods that reduce or modify the species flavor, such as washing and extrusion with nonmeat ingredients, have been evaluated

Keywords

Lipid Oxidation Goat Meat Flavor Intensity Extrusion Cooking Ground Meat 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Jennifer J. Jamora
    • 1
  • Ki Soon Rhee
    • 1
  1. 1.Meat Science Section Department of Animal ScienceTexas A&M UniversityCollege StationUSA

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