Mutton, processing

By Infusion or Maceration.—This process is mostly used for those substances, the odor of which is too delicate for distillation, such as the flowers of.the cassle, bitter oranga, and violet and sometimes also the rose and the like, the natural perfhmes of which it is desired to obtain in the maximum state of perfection. The infusion medium is a mixture of beef or mutton... 

The fat in beef, mutton, milk, and cheese contains 2-8% trans fatty acids. These naturally occurring trans fatty acids are formed in the rumen of the stomach (of ruminants) by the action of bacterial enzymes. Most of the trans fatty acids of the diet arise from the industrial hydrogenation of food oils. During this process, most of the unsaturated cis fatty acids are converted to saturated fatty acids, but a fraction is converted to trans fatty acids. In relation to all fatty acids present in the indicated food, salad oils contain 8-17% trans fatty acid, shortening contains 14-60%, and margarines 16-70% (Simopoulos, 1996). Overall, about 6% of our dietary fatty acids are trans fatty acids, where most of these are elaidic acid (McKeigue, 1995). 

Oleomargarine is a product made in imitation of butter, wbicb it resembles very closely in color, taste, odor, and general appearance. Under tlie original patent, it is made from beef-fat, which is bashed, steamed, and subjected to pressure at a carefully regulated temperature. Under this treatment it is separated into two fatty products, one a white solid etearine, the other a faintly yellow oil, "oleo-oiL This oil is then mixed with milk, the mixture colored and churned. The subsequent treatment of the promutton tallow, lard, and cotton-seed oil. 

Workers in New Zealand have developed a process for the preparation of surimi from mutton (Torley et al., 1988). The chief problem they encountered was that sheep meat contained a high level of collagen (21%), compared with that of fish flesh (3%). To counter this problem extensive comminution of the mutton, to break down the collagen, was carried out prior to water-washing. 

Z)-4-heptenal), which occurs in beef and mutton and often in butter (odor threshold in Table 3.32). Also, the processing of oil and fat can provide an altered fatty acid profile. These can then provide new precursors for a new set of carbonyls. For example, (E)-6-nonenal, the precursor of which is octadeca-(Z,E)-9,15-dienoic acid, is a product of the partial hydrogenation of linolenic acid. This aldehyde can be formed during storage of partially hardened soya and linseed oils. The aldehyde, together with other compounds, is responsible for an off-flavor denoted as hardened flavor . Several reaction mechanisms have been suggested to explain the formation of volatile carbonyl compounds. The most probable mechanism is the P-scission of monohydroperoxides with formation of an intermediary short-lived alkoxy radical (Fig. 3.26). Such P-scission is catalyzed by heavy metal ions or heme(in) compounds (cf. 3.7.2. L7). 

Tallow is triglycerides processed from suet from beef or mutton. Tallow is analogous to lard, which is obtained in a similar manner from pigs. Tallow derived strictly from beef is also called stearin. The tallow is obtained from fatty tissue deposits by applying heat and pressure to the suet (cattle or sheep fat). 

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