What question did this study set out to answer?

To evaluate the eating quality and tenderness of mutton relative to lamb under varied pre-freezing handling and conditioning procedures.

June 1, 1973Journal of Animal Science

Eating Quality of Mutton Compared with Lamb and its Relationship to Freezing Practice

View Full Paper

Ask AI

Bookmark

To evaluate the eating quality and tenderness of mutton relative to lamb under varied pre-freezing handling and conditioning procedures.
Conditioned carcasses of mature ewes and rams for 24 hours at 15°C prior to freezing, comparing them against unconditioned rapid-freezing protocols.
Assessed tenderness, palatability, and shear values of roasted joints, hot-cut legs, and full leg slices from ewes across an age series of 3 to 9 years alongside lamb controls using tenderometer measurements and sensory panels.
Conditioning carcasses at 15°C for 24 hours prior to freezing resulted in roasted mutton joints that were only slightly less tender than lamb, with other palatability metrics showing no meaningful discrimination against mature sheep.
Hot-cut legs from ewes aged 3 to 9 years exhibited shear values equivalent to lamb with zero age-related decline, whereas full leg slices showed greater toughness due to gross connective tissue but retained acceptable eating quality.

Discussion

No takes yet. Share an insight, caveat, or question.

Implication

Comparative evaluation reveals pre-freeze conditioning substantially enhances mutton tenderness across sheep carcasses, indicating mature meat can be upgraded to acceptable roasting quality.

Cite This Study

Wenham et al. (1973) studied this question.

synapsesocial.com/papers/6a95b1334f1af71297a4fa87 https://doi.org/10.2527/jas1973.3661081x

View Full Paper

Ask AI

Bookmark

Implication

Comparative evaluation reveals pre-freeze conditioning substantially enhances mutton tenderness across sheep carcasses, indicating mature meat can be upgraded to acceptable roasting quality.

Eating Quality of Mutton Compared with Lamb and its Relationship to Freezing Practice

Key Points

Discussion

Implication

Cite This Study

Eating Quality of Mutton Compared with Lamb and its Relationship to Freezing Practice

Key Points

Discussion

Implication

Cite This Study

Also Consider

Also Consider