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Lamb and mutton flavour: Contributing factors and chemical aspects
1The Pennsylvania State University, University Park, Pennsylvania, 16802, USA.
Meat Science
|November 8, 2011
Summary
Lamb and mutton flavor, influenced by animal age, sex, breed, and diet, is key to consumption. Lipid-soluble compounds, likely carbonyls or sulfur-containing, are implicated, though a characteristic flavor remains elusive.
Area of Science:
- Food Science
- Animal Science
- Meat Science
Background:
- Low consumption of lamb and mutton is often attributed to their distinct flavor profiles.
- Meat flavor is generally more desirable in younger animals compared to older ones.
Purpose of the Study:
- To review the occurrence and chemistry of lamb/mutton flavor.
- To identify factors influencing sheep meat flavor intensity and composition.
Main Methods:
- Literature review on sheep meat flavor.
- Analysis of factors including animal age, sex, breed, nutrition, and processing.
Main Results:
- Flavor intensity varies with sex (wethers < ewes < rams) and breed (mutton flavor higher in fine-wool breeds).
- Nutritional factors, such as diet (legumes, grains) and pre-slaughter grazing withdrawal, significantly impact flavor.
- Heating is the only processing factor implicated in flavor development; specific chemical compounds remain unidentified but are likely lipid-soluble (carbonyl/sulfur compounds).
Conclusions:
- Sheep meat flavor is complex and influenced by multiple intrinsic and extrinsic factors.
- No single 'characteristic' lamb/mutton flavor has been consistently identified.
- Further research into lipid-soluble compounds is needed to fully elucidate the chemistry of lamb/mutton flavor.
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