Skip to main content
SpringerLink
Log in
Book cover

Flavor of Meat and Meat Products pp 71–97Cite as

Sheepmeat odour and flavour

  • Chapter

Abstract

Sheepmeat (the flesh of Ovis aries) is eaten by millions of people all over the world and is probably eaten in every country to some extent. There are no religious or cultural taboos on eating sheepmeat, which contrasts sharply with the taboos that apply to beef (Hindu) and pork (Moslem, Jewish). Nevertheless, many people avoid sheepmeat because they object to its odour (especially during cooking) and/or its flavour. The Chinese even have a special word for the disagreeable cooking odour of sheepmeat, ‘soo’, meaning sweaty, sour (Wong, 1975). Even in those Western countries that have a greater acceptance of sheepmeat, many dislike it, particularly the meat from mature animals with its apparently stronger odour and flavour. Also, the relatively high melting point of sheep fat contributes to a ‘waxy’ mouthfeel that is unacceptable to many. On a cool plate the fat tends to harden rapidly, which contrasts with the more oily character of, say, pork fat.

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   79.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   99.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Bailey, M.E., Shin-Lee, S.Y., Dupuy, H.P., St. Angelo, A.J. and Vercellotti, J.R. (1987). In Warmed-over Flavor of Meat, eds. A.J. St. Angelo and M.E. Bailey. Academic Press, Orlando, pp. 237–266.

    Google Scholar 

  • Baines, D.A. and Mlotkiewicz, J.A. (1984). In Recent Advances in the Chemistry of Meat, ed. A.J. Bailey, Roy. Soc. Chem., Special Publ. No. 47.

    Google Scholar 

  • Barnicoat, C.R. and Shorland, F.B. (1952). New Zealand lamb and mutton. Part II. Chemical composition of edible tissues. N. Z. J. Sci. Technol., 5, 16–23.

    Google Scholar 

  • Batcher, O.M., Brant, A.W. and Kunze, M.S. (1969). Sensory evaluation of lamb and yearling mutton flavors. J. Food Sci., 34, 272–274.

    Article  Google Scholar 

  • Bensadoun, A. and Reid, J.T. (1965). Effect of physical form, composition and level of intake of diet on the fatty acid composition of the sheep carcass. J. Nutrition, 87, 239– 244.

    CAS  Google Scholar 

  • Berry, B.W., Cross, H.R. and Smith, G.C. (1989). Processing, chemical, sensory and physical properties of bacon chopped and formed, made from pork, beef, mutton and chevon. J. Musc. Foods, 1, 45–57.

    Article  Google Scholar 

  • Block, E. (1985). The chemistry of garlic and onions. Sci. Am., 252, 94–99.

    Article  Google Scholar 

  • Bramblett, V.D., Judge, M.D. and Vail, G.E. (1963). Stress during growth. II. Effects on palatability and cooking characteristics of lamb meat. J. Anim. Sci., 22, 1064–1067.

    Google Scholar 

  • Brennand, C.P. and Lindsay, R.C. (1982). Sensory discrimination of species-related meat flavors. Lebensm. Wiss. u. Technol., 15, 249–252.

    Google Scholar 

  • Broad, T.E. and Davies, A.S. (1980). Pre-and postnatal study of carcass growth of sheep. 1. Growth of dissectable fat and its chemical components. Anim. Prod., 31, 63–71.

    Article  CAS  Google Scholar 

  • Brown, G.I. (1989). New Zealand tallow markets: a survey of opportunities. Meat Ind. Res. Inst. N.Z. (Hamilton, New Zealand). Publ. No. RM 185.

    Google Scholar 

  • Busboom, J.R., Miller, G.J., Field, R.A., Crouse, J.D., Riley, M.L., Nelms, G.E. and Ferrell, C.L. (1981). Characteristics of fat from heavy ram and wether lambs. J. Anim. Sci., 52, 83–92.

    CAS  Google Scholar 

  • Butler-Hogg, B.W. (1984). The growth of Clun and Southdown sheep: body composition and the positioning of total body fat. Anim. Prod., 39, 405–411.

    Article  Google Scholar 

  • Butler-Hogg, B.W. and Brown, A.J. (1986). Muscle weight distribution in lambs: a comparison of entire male and female. Anim. Prod., 42, 343–348.

    Article  Google Scholar 

  • Buttery, R.G., Ling, L.C., Teranishi, R. and Mon, T.R. (1977). Roasted lamb fat: basic volatile components. J. Agric. Food Chem., 25, 1227–1229.

    Article  CAS  Google Scholar 

  • Caporaso, F., Sink, J.D., Dimick, P.S., Mussinan, C.J. and Sanderson, A. (1977). Volatile flavor constituents of ovine adipose tissue. J. Agric. Food Chem., 25, 1230–1233.

    Article  CAS  Google Scholar 

  • Cassens, R.G., Greaser, M.L., Ito, T. and Lee, M. (1979). Reactions of nitrite in meat. Food Technol., 33(7), 46–55.

    CAS  Google Scholar 

  • Chrystall, B.B. and West, J. (1991). Composition of New Zealand Foods. 4. Beef and lamb. Meat Ind. Res. Inst. N.Z. (Inc.) and N.Z. Govt., Dept. Sci. Ind. Res. (in preparation).

    Google Scholar 

  • Cramer, D.A. (1983). Chemical compounds implicated in lamb flavour. Food Technol., 37(5), 249–257.

    CAS  Google Scholar 

  • Cramer, D.A., Barton, R.A., Shorland, F.B. and Czochanska, Z. (1967). A comparison of the effects of white clover (Trifolium repens) and of perennial ryegrass (Lolium perenne) on fat composition and flavour of lamb. J. Agric. Sci., 69, 367–373.

    Article  Google Scholar 

  • Cramer, D.A., Pruett, J.B., Kattnig, R.M. and Schwartz, W.C. (1970a). Comparing breeds of sheep. I. Flavor differences. Proc. Western Sect. Am. Soc. Anim. Sci., 21, 267a–271a.

    Google Scholar 

  • Cramer, D.A., Pruett, J.B., Swanson, V.B., Schwartz, W.C, Kattnig, R.M., Phillips, B.R. and Wookey, R.E. (1970b). Comparing breeds of sheep. II. Carcass characteristics. Proc. Western Sect. Am. Soc. Anim. Sci., 21, 267b–272b.

    Google Scholar 

  • Cross, C.K. and Ziegler, P. (1965). A comparison of the volatile fractions from cured and uncured meat. J. Food Sci., 30, 610–614.

    Article  CAS  Google Scholar 

  • Crouse, J.D. (1983). The effects of breed, sex, slaughter weight, and age on lamb flavor. Food Techno., 37(5), 264–268.

    Google Scholar 

  • Crouse, J.D., Field, R.A., Chant, G., Jr., Ferrell, C.L., Smith, G.M. and Harrison, V.L. (1978). Effect of dietary energy intake on carcass composition and palatability of different weight carcasses from ewe and ram lambs. J. Anim. Sci., 47, 1207–1218.

    CAS  Google Scholar 

  • Crouse, J.D., Busboom, J.R., Field, R.A. and Ferrell, C.L. (1981). The effects of breed, diet, sex, location and slaughter weight on lamb growth, carcass composition and meat flavor. J. Anim. Sci., 53, 376–386.

    Google Scholar 

  • Crouse, J.D., Ferrell, C.L., Field, R.A., Busboom, J.R. and Miller, G.J. (1982). The relationship of fatty acid composition and carcass characteristics to meat flavor in lamb. J. Food Qual., 5, 203–214.

    Article  Google Scholar 

  • Crouse, J.D., Ferrell, C.L. and Cross, H.L. (1983). The effects of dietary ingredient, sex and slaughter weight on cooked meat flavor profile of market lamb. J. Anim. Sci., 57, 1146–1153.

    Google Scholar 

  • Czochanska, Z., Shorland, F.B., Barton, R.A. and Rae, A.L. (1970). A note on the effect of the length of the resting period before slaughter on the intensity of flavour and odour of lamb. N.Z. J. Agric. Res., 13, 662–663.

    Article  Google Scholar 

  • Dimick, P.S., Patton, S., Kinsella, J.E. and Walker, N.J. (1966). The prevalence of aliphatic delta-lactones or their precursors in animal fats. Lipids, 1, 387–390.

    Article  CAS  Google Scholar 

  • Dransfield, E., Nute, G.R., MacDougall, D.B. and Rhodes, D.N. (1979). Effect of sire breed on eating quality of cross-bred lambs. J. Sci. Food Agric, 3, 805–808.

    Article  Google Scholar 

  • Dransfield, E., Nute, G.R., Hogg, B.W. and Walters, B.R. (1990). Carcass and eating quality of ram, castrated ram and ewe lambs. Anim. Prod., 50, 291–299.

    Article  Google Scholar 

  • Dwivedi, B.K. (1975). Meat flavor. CRC Crit. Rev. Food Technol, 5, 487–535.

    CAS  Google Scholar 

  • Field, R.A., Williams, J.C., Ferrell, C.L., Crouse, J.D. and Kunsman, J.E. (1978). Dietary alteration of palatability and fatty acids in meat from light and heavy weight ram lambs. J. Anim. Sci., 47, 858–864.

    CAS  Google Scholar 

  • Field, R.A., Williams, J.C. and Miller, G.J. (1983). The effects of diet on lamb flavor. Food Technol., 37(5), 258–263.

    CAS  Google Scholar 

  • Field, R.A., Williams, J.C., Brewer, M.S., Cross, H.R. and Secrist, J.L. (1984). Influence of sex, NaCl, MSL, nitrite and storage on sensory properties of restructured lamb roasts. J. Food Qual., 7, 121–129.

    Google Scholar 

  • Ford, A.L., Park, A.J. and McBride, R.L. (1975). Effect of a protected lipid supplement on flavor properties of sheep meats. J. Food Sci., 40, 236–239.

    Article  Google Scholar 

  • Fox, C.W., Eller, R., Sather, L. and McArthur, J.A.B. (1964). Effect of sire and breed on eating qualities from weanling lambs. J. Anim. Sci., 23, 596.

    Google Scholar 

  • Fox, C.W., McArthur, J.A.B. and Sather, L. (1962). Effect of sire and breed on flavor scores from weanling lambs. J. Anim. Sci., 21, 665.

    Google Scholar 

  • Garton, G.A., Hovell, F.D.D. and Duncan, W.R.H. (1972). Influence of dietary volatile fatty acids on the fatty-acid composition of lamb triglycerides, with special reference to the effect of propionate on the presence of branched-chain components. Br. J. Nutr., 28, 409– 416.

    Article  CAS  Google Scholar 

  • Gill, C.O. (1988). C02 packaging-the technical background. Proc. 25th Meat Ind. Res. Conf. (Hamilton, New Zealand), Meat Ind. Res. Inst. N.Z. Publ. No. 855, pp. 181–185.

    Google Scholar 

  • Gordon, M. (1987). Novel antioxidants. Food Sci. Technol. Today, 1(3), 172–173.

    Google Scholar 

  • Graafhuis, A.E., Muir, P.D., Devine, C.E. and Young, O.A. (1991). The effect of ultimate pH on the meat quality of seven month and fifteen month ram lambs with the same carcass weight. Meat Sci., in preparation.

    Google Scholar 

  • Hansen, R.P. and Czochanska, Z. (1978). Fatty acid composition of the subcutaneous fats of lambs fed 71% barley grain, and a comparison with those of lambs grazed on pasture, or fed higher levels of barley grain. N.Z. J. Sci., 21, 85–90.

    CAS  Google Scholar 

  • Hoffmann, G. and Meijboom, P.W. (1968). Isolation of two isometric 2,6-nonadienals, and two isomeric 4-heptenals from beef and mutton tallow. J. Am. Oil Chemists’Soc., 45, 468– 474.

    Article  CAS  Google Scholar 

  • Horning, M.G., Martin, D.B., Karmen, A. and Vagelos, P.R. (1961). Fatty acid synthesis in adipose tissue. II. Enzymatic synthesis of branched chain and odd-numbered fatty acids. J. Biol. Chem., 236, 669–672.

    CAS  Google Scholar 

  • Hornstein, I. and Crowe, P.F. (1960). Flavor studies on beef and pork. J. Agric. Food Chem., 8, 494–498.

    Article  CAS  Google Scholar 

  • Hornstein, I. and Crowe, P.F. (1963). Meat flavor: Lamb. J. Agric. Food Chem., 11, 147–149.

    Article  CAS  Google Scholar 

  • Hudson, J.E. and Loxley, R.A. (1983). The effect of pentose sugars on the aroma and flavour of mutton. Food Technol. Australia, 35(4), 174–175.

    CAS  Google Scholar 

  • Jacobs, J.A., Field, R.A., Botkin, M.P. and Riley, M.L. (1973). Effect of dietary stress on lamb carcass composition and quality. J. Anim. Sci., 36, 507–510.

    CAS  Google Scholar 

  • Jacobson, M. and Koehler, H.H. (1963). Components of the flavor of lamb. Agric. Food Chem., 11, 336–339.

    Article  CAS  Google Scholar 

  • Johns, A.M., Birkinshaw, L.H. and Ledward, D.A. (1989). Catalysts of lipid oxidation in meat products. Meat Sci., 25, 209–220.

    Article  CAS  Google Scholar 

  • Johnson, A.R. and Vickery, J.R. (1964). Factors influencing the production of hydrogen sulphide from meat during heating. J. Sci. Food Agric, 15, 695–701.

    Article  CAS  Google Scholar 

  • Kemp, J.D., Shelley, J.M., Ely, D.G. and Moody, W.G. (1972). Effects of castration and slaughter weight on fatness, cooking losses and palatability of lamb. J. Food Sci., 34, 560– 562.

    Google Scholar 

  • Kemp, J.D., Mahyuddin, M., Ely, D.G., Fox, J.D. and Moody, W.G. (1981). Effect of feeding systems, slaughter weight and sex on organoleptic properties and fatty acid composition of lamb. J. Anim. Sci., 51, 321–330.

    Google Scholar 

  • Kirton, A.H., Clarke, J.N. and Hickey, S.M. (1982). A comparison of the composition and carcass quality of Kelly and Russian castrate, ram, wether and ewe lambs. Proc. N.Z. Soc. Anim. Prod., 42, 117–118.

    Google Scholar 

  • Kirton, A.H., Sinclair, D.P., Chrystall, B.B., Devine, C.E. and Woods, E.G. (1981). Effect of plane of nutrition on carcass composition and the palatability of pasture-fed lamb. J. Anim. Sci., 52, 285–291.

    Google Scholar 

  • Kirton, A.H., Winger, R.J., Dobbie, J.L. and Duganzich, D.M. (1983). Palatability of meat from electrically stimulated carcasses of yearling and older entire-male and female sheep. J. Food Technol., 18, 639–649.

    Article  Google Scholar 

  • Klettner, P., Pöllein, H. and Ott, G. (1989). Processing of old sheep in the meat industry. Fleischwirtsch., 69, 1810–1812.

    Google Scholar 

  • Kunsman, J.E. and Riley, M.L. (1975). A comparison of hydrogen sulfide evolution from cooked lamb and other meats. J. Food Sci., 40, 506–508.

    Article  CAS  Google Scholar 

  • Lingnert, H. and Eriksson, C.E. (1981). Antioxidant effect of Maillard reaction products. Prog. Food Nutr. Sci., 5, 453–466.

    CAS  Google Scholar 

  • Locker, R.H. (1980). In Developments in Meat Science-1, ed. R. Lawrie. Applied Sci., London, pp. 181–193.

    Google Scholar 

  • Locker, R.H. and Moore, V.J. (1977). Lamb, ham and bacon. Food Technol. N.Z., 12(4), 27–31.

    Google Scholar 

  • Mabrouk, A.F. (1976). In Phenolic, Sulphur and Nitrogen Compounds in Food Flavors, eds. G. Charalambous and I. Katz. ACS Symp. Series 26, American Chemical Society, Washington, DC, pp. 146–183.

    Chapter  Google Scholar 

  • MacLeod, G. (1986). In Developments in Food Flavours, eds. G.G. Birch and M.G. Lindley. Elsevier Appl. Sci., London, pp. 191–223.

    Google Scholar 

  • Meilgaard, M., Civille, G.V. and Carr, B.T. (1987). Sensory evaluation techniques. CRC Press, Boca Raton.

    Google Scholar 

  • Mendenhall, V.T. and Ercanbrack, S.K. (1979). Effect of carcass weight, sex and breed on consumer acceptance of lamb. J. Food Sci., 44, 1063–1066.

    Article  Google Scholar 

  • Miller, G.J., Field, R.A. and Agboola, H.A. (1986). Lipids in subcutaneous tissues and long-issimus muscles of feedlot and grass-fed ewes. J. Food Qual., 9, 39–47.

    Article  CAS  Google Scholar 

  • Misock, J.P., Campion, D.R., Field, R.A. and Riley, M.L. (1976). Palatability of heavy ram lambs. J. Anim. Sci., 42, 1440–1444.

    Google Scholar 

  • Moody, W.G. (1983). Beef flavor-a review. Food Technol., 37(5), 227–232.

    CAS  Google Scholar 

  • Munday, R. and Winterbourn, C.C. (1989). Reduced glutathione in combination with superoxide dismutase as an important biological defence mechanism. Biochem. Pharmacol., 38, 4349–4352.

    Article  CAS  Google Scholar 

  • Mussinan, C.J., Wilson, R.A., Katz, I., Hruza, A. and Vock, M.H. (1976). in Phenolic, Sulfur and Nitrogen Compounds in Food Flavors, eds. G. Charalambous and I. Katz. ACS Symp. Series 26. Am. Chem. Soc., Washington, DC, pp. 133–145.

    Chapter  Google Scholar 

  • Nicol, A.M. and Jagusch, K.T. (1971). The effect of different types of pasture on the organoleptic qualities of lambs. J. Sci. Food Agric., 22, 464–466.

    Article  Google Scholar 

  • Nixon, L.N. (1981). A comparison of the effects of grass and legume pasture on sheep meat flavour. N.Z. J. Agric. Res., 24, 277–279.

    Article  Google Scholar 

  • Nixon, L.N., Wong, E., Johnson, C.B. and Birch, E.J. (1979). Nonacidic constituents of volatiles from cooked mutton. J. Agric. Food Chem., 27, 355–359.

    Article  CAS  Google Scholar 

  • Ockerman, H.W., Emsen, H., Parker, C.F. and Pierson, C.J. (1982). Influence of type (wooled or hair) and breed on growth and carcass characteristics and sensory properties of lamb. J. Food Sci., 47, 1365–1371.

    Article  Google Scholar 

  • Park, R.J. and Minson, D.J. (1972). Flavour differences in meat from lambs grazed on tropical legumes. J. Agric. Sci., 79, 473–478.

    Article  Google Scholar 

  • Park, R.J., Corbett, J.L. and Furnival, E.P. (1972). Flavour differences in meat from lambs grazed on lucerne (Medicago sativa) or phalaris (Phalaris tuberosa) pastures. J. Agric. Sci., 78, 47–52.

    Article  Google Scholar 

  • Park, R.J., Ford, A., Minson, D.J. and Bacter, R.I. (1975). Lucerne-derived flavour in sheep meat as affected by season and duration of grazing. J. Agric. Sci., 84, 209–213.

    Article  Google Scholar 

  • Park, R.J., Ford, A.L. and Ratcliff, D. (1978a). Use of protected lipid supplement to modify the flavor of mutton. J. Food Sci., 43, 874–881.

    Article  CAS  Google Scholar 

  • Park, R.J., Ford, A.L. and Ratcliff, D. (1978b). A study of “sweet” flavor in lamb produced by feeding protected sunflower seed. J. Food Sci., 43, 1363–1367.

    Article  CAS  Google Scholar 

  • Paul, A.A. and Southgate, D.A.T. (1978). McCance and Widdowson’s The Composition of Foods. Her Majesty’s Stationery Office, London.

    Google Scholar 

  • Paul, P.C., Torten, J. and Spurlock, G.M. (1964). Eating quality of lamb. Food Technol., 18(11), 121–124.

    Google Scholar 

  • Pearson, A.M., Wenham, L.M., Carse, W.A., McLeod, K., Davey, C.L. and Kirton, A.H. (1973). Observations on the contribution of fat and lean to the aroma of cooked beef and lamb. J. Anim. Sci., 36, 511–515.

    Google Scholar 

  • Pepper, F.H. and Pearson, A.M. (1969). Changes in hydrogen sulfide and sulfhydryl content of heated beef adipose tissue. J. Food Sci., 34, 10–12.

    Article  CAS  Google Scholar 

  • Peterson, G.V. (1983). Preslaughter and slaughter factors affecting meat quality in lambs. Ph.D. Thesis, Massey University, Palmerston North, N.Z.

    Google Scholar 

  • Purchas, R.W., O’Brien, L.E. and Pendleton, CM. (1979). Some effects of nutrition and castration on meat production from male Suffolk cross (Border Leicester-Romney cross) lambs. N.Z. J. Agric. Res., 22, 375–383.

    Article  Google Scholar 

  • Purchas, R.W., Johnson, C.B., Birch, E.J., Winger, R.J., Hagyard, C.J. and Keogh, R.G. (1986). Flavour studies with beef and lamb. Massey University, Palmerston North, N.Z.

    Google Scholar 

  • Raymer, J.H. and Pellizzari, E.D. (1987). Toxic organic compound recoveries from 2,6-diphenyl-p-phenylene oxide porous polymer using supercritical carbon dioxide and thermal desorption methods. Anal. Chem., 59, 1043–1048.

    Article  CAS  Google Scholar 

  • Rhee, K.S. (1988). Enzymic and nonenzymic catalysis of lipid oxidation in muscle foods. Food Technol., 42(6), 127–132.

    CAS  Google Scholar 

  • Rubin, L.J. and Shahidi, F. (1988). Lipid oxidation and the flavour of meat products. In Proc. 34th Int. Congr. Meat Sci. Technol, ICMST, Brisbane, pp. 295–301.

    Google Scholar 

  • Sato, K., Hegarty, G.R. and Herring, H.K. (1973). The inhibition of warmed-over flavor in cooked meats. J. Food Sci., 38, 398–403.

    Article  Google Scholar 

  • Schutte, L. (1974). Precursors of sulfur-containing flavor compounds. CRC Crit. Rev. Food Technol, 4, 457–505.

    CAS  Google Scholar 

  • Shorland, F.B., Czochanska, Z., Moy, M., Barton, R.A. and Rae, A.L. (1970). Influence of pasture species on the flavour, odour and keeping quality of lamb and mutton. J. Sci. Food Agric., 21, 1–4.

    Article  CAS  Google Scholar 

  • Shorthose, W.R. (1989). Dark-cutting in Cattle and Sheep. Proceedings of an Australian Workshop. Australian Meat & Live-stock Research and Development Corporation, Report No. 89/2.

    Google Scholar 

  • Smith, M. and Young, O.A. (1991). Spicing up sheepmeat. Food Technol. N.Z., 26(3), 25–29.

    Google Scholar 

  • Spillane, C. and L’Estrange, J.L. (1977). The performance and carcass fat characteristics of lambs fattened on concentrate diets. Ir. J. Agric. Res., 16, 205–219.

    CAS  Google Scholar 

  • Spurway, R.A. (1972). Flavour differences in sheep meat. Food Technol. Australia, 24(12), 645.

    Google Scholar 

  • St. Angelo, A.J., Vercellotti, J.R., Legendre, M.G., Vinnett, C.H., Kuan, J.W., James, C. and Dupy, H.P. (1987). Chemical and instrumental analyses of warmed-over flavor of beef. J. Food Sci., 52, 1163–1168.

    Article  CAS  Google Scholar 

  • Suzuki, J. and Bailey, M.E. (1985). Direct sampling capillary GLC analysis of flavor volatiles from ovine fat. J. Agric. Food Chem., 33, 343–347.

    Article  CAS  Google Scholar 

  • Vimini, R.J., Field, R.A., Crouse, J.D. and Miller, G.J. (1984). Factors affecting melting point of subcutaneous fat from heavy ram and wether lambs. Int. Goat Sheep Res., 2, 105– 113.

    CAS  Google Scholar 

  • Wasserman, A.E. and Talley, F. (1968). Organoleptic identification of roasted beef, veal, lamb and pork as affected by fat. J. Food Sci., 33, 219–223.

    Article  Google Scholar 

  • Watanabe, K. and Sato, Y. (1968). Aliphatic γ-and 8-lactones in meat fats. Agric. Biol. Chem., 32, 1318–1324.

    Article  CAS  Google Scholar 

  • Weller, M., Galgan, M.W. and Jacobson, M. (1962). Flavor and tenderness of lamb as influenced by age. J. Anim. Sci., 21, 927–929.

    Google Scholar 

  • Wenham, L.M. (1974). Studies in ewe mutton quality-palatability of beef and mutton patties. N.Z. J. Agric. Res., 17, 203–205.

    Article  Google Scholar 

  • Werkhoff, P., Bruning, J., Emberger, R., Guntert, M., Kopsel, M., Kuhn, W. and Surburg, H. (1990). Isolation and characterization of volatile sulfur-containing meat flavor compounds in model systems. J. Agric. Food Chem., 38, 777–791.

    Article  CAS  Google Scholar 

  • Wong, E. (1975). Mutton flavour. Food Technol. N.Z., 10(1), 13–15.

    CAS  Google Scholar 

  • Wong, E. and Mabrouk, A.F. (1979). Isolation of precursors of mutton odor. J. Agric. Food Chem., 27, 1415–1416.

    Article  CAS  Google Scholar 

  • Wong, E., Nixon, L.N. and Johnson, C.B. (1975a). Volatile medium chain fatty acids and mutton flavor. J. Agric. Food Chem., 23, 495–498.

    Article  CAS  Google Scholar 

  • Wong, E., Johnson, C.B. and Nixon, L.N. (1975b). The contribution of 4-methyloctanoic (hircinoic) acid to mutton and goat meat flavour. N.Z. J. Agric. Res., 18, 261–266.

    Article  CAS  Google Scholar 

Download references

Authors
  1. O. A. Young
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. D. H. Reid
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. E. Smith
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. T. J. Braggins
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Departments of Biochemistry and Chemistry, Memorial University of Newfoundland, St. John’s, Newfoundland, Canada, A1B 3X9

    Fereidoon Shahidi

Rights and permissions

Reprints and permissions

Copyright information

© 1994 Springer Science+Business Media Dordrecht

About this chapter

Cite this chapter

Young, O.A., Reid, D.H., Smith, M.E., Braggins, T.J. (1994). Sheepmeat odour and flavour. In: Shahidi, F. (eds) Flavor of Meat and Meat Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2177-8_5

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-2177-8_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5911-1

  • Online ISBN: 978-1-4615-2177-8

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation