The effects of antioxidative treatments on mutton flavour/odour intensity and species flavour differentiation

This study examined the effects of curing and oxygen exclusion on the odour and flavour of sheepmeats. One series of experiments examined the effect of curing on the ability of panellists to distinguish between the flavours of lean mince from various species (mutton, beef, pork, chicken). Other experiments examined the effects of curing and of maintaining an anoxic storage/cooking environment on the intensity of mutton flavour and odour, particularly adipose tissue odour. Curing had no effect on panellists' abilities to distinguish between the flavour of mince from different species. Storage and cooking of uncured mutton adipose tissue samples under anoxic conditions limited lipid oxidation but enhanced mutton odour intensity. Nitride had a pro-oxidant effect on mutton adipose tissue stored in air. There was no corresponding effect on mutton odour intensity. These findings suggest that lipid oxidation products contribute very little to mutton odour from adipose tissue, and possibly also to species flavour differences in lean meats.