Mutton and Lamb

Depending on the age of the animals, the meat has a light, brick, or dark red color and is generally interpersed with fat tissue. The most important types are  

The odor and taste of mutton and sheep meat are specific. 

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Meat that is red when raw. Red meats include beef, veal, pork, mutton, and lamb. 

Qualities in Lamb Desired by Consumers Federal Grades of Lamb and Mutton Lamb Cuts and How to Cook Them U.S. Lamb Production Per Capita Lamb and Mutton Consumption Lamb and Mutton as Foods... 

U.S. LAMB PRODUCTION. In 1990, 362,000,000 lb (165,000,000 kg) of lamb and mutton were produced in the United States, which represented only 0.9% of the nation s total meat production. On January 1, 1991, there were 11,200,000 sheep and lambs in the United States. 

PER CAPITA LAMB AND MUUON CONSUMPTION. In 1990, the U.S. per capita consumption of lamb and mutton (and most of it was lamb) was a mere 1.1 lb. 

Also see BEEF AND VEAE, section headed "Beef Cuts and How to Cook Them" PORK, section headed "Pork Cuts and How to Cook Them" and LAMB AND MUTTON, section headed "Lamb Cuts and How to Cook Them.")... 

Country Beef and veal Pork Mutton, lamb, and goat Total production... 

The specific peptide composition can be used to characterize foods. Abe (124) separated the peptides carnosine, anserine, and balenine from the white and red muscle of nine species of marine fishes. Carnegie et al. (37,38) developed an HPLC method using a Partisil-lOSCX column with 0.2 M lithium formate at a pH of 2.9 and a temperature of 40°C under isocratic conditions with postcolumn derivatization using OPA to separate the dipeptides of histidine, anserine, carnosine, and balenine from the muscles of various species (pork, chicken, beef, lamb, and mutton) in order to identify the origin of the meat used in meat products. The concentration of balenine and the balenineranserine ratio were higher in pork than in the other meats, and these relationships were useful in determining the presence of pork in mixtures with other meats. 

Analysis of the volatiles from irradiated ground beef, pork, mutton, lamb, and veal showed that the compounds formed are essentially the same in all the meats. All of the samples were irradiated at a dose of 6 megarads, and the volatiles produced show the presence of more than 80 compounds,... 

Meat, poultry, fish group. Meat, which includes beef, pork, veal, lamb and mutton, offal (edible organ meats) and game, has... 

Among the unsaturated y-lactones, 5-methyl-5-hexen-4-olide (56), identified in the essential oil of hop 427 and (Z)-6-dodecen-4-olide (57), found in butter (50), mutton meat 468) and mushrooms (677), can be mentioned. The odor of butter fat of cows or of the meat of lambs fed a special lipid diet, high in linoleic acid, is mainly... 

For example, lamb/mutton has a distinctive aroma, which to some extent determines its lesser popularity. The main aromatic component of heat-treated meat is an unusual, branched fatty acid 4-ethyloctanoic acid (8-183) that has a waxy, fatty, creamy, moldy, sour sweaty, cheesy odour with animal-like nuances, and occurs as an almost racemic mixture of the enantiomers. The odour thresholds of the +)- R)- and (-)-(S)-enantiomers are <13 and <6 xg/l in air, respectively. 4-Ethyloctanoic acid (also identified in stewed beef gravy and goat and sheep cheeses) is accompanied by 4-methyloctanoic acid. The 4-ethyloctanoic acid content is approximately the same in raw meat but higher in fat. 

Lamb is the flesh of young sheep mutton is the flesh of mature sheep. Lamb differs from mutton in both tenderness and flavor. 

Federally graded meats are so stamped (with an edible vegetable dye) that the grade will appear on the retail cuts as well as on the carcass and wholesale cuts. The federal quality grades of lambs, yearlings, and mutton are ... 

The grades of lambs, yearlings, and mutton are based on separate evaluation of (1) the palatability indicating characteristics of the lean— the quality grade and (2) the indicated percent of trimmed, boneless major retail cuts to be derived from the carcass— the yield grade. 

FROM WHENCE MEAT COMES. Animal agriculture is worldwide. Most of the livestock and poultry, along with 58% of the agricultural land, are found in Asia, Africa, and South America. Yet, North America, Europe, and Oceania, where scientific methods of production are most widely applied, produces 58% of the world s breef and veal, 62% of the milk, 41% of the lamb and mutton, 53% of the wool, 55% of the pork, 60% of the poultry meat, and 48% of the eggs. 

Proportion of U.S. meat federally graded—In 1988, 93.5% of all lamb and mutton was quality graded, 55.4% of the beef was quality graded, but only negligible amounts of pork were quality graded. 

Lamb—This Is the flesh of young sheep. The meat of a sheep becomes mutton when the animal is about a year old. Lamb has a llght-pink color and white fat, and a much milder flavor than mutton. 

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