Abstract
ABSTRACTLamb was used for all experiments, except flavor evaluations for which mutton was used. Washing ground lamb 4 times with high‐pH (8.2) tap water, at a meat‐to‐water ratio of 1:4 and with a 15 min extraction/washing cycle, sharply lowered total fat content (primarily by removing neutral lipids), lipid oxidation potential, and the volatile branched‐chain fatty acids which reportedly contribute to undesirable species‐related flavor of sheep meat. A trained sensory panel determined that washed‐cooked mutton had “very weak” species‐related flavor (<2 on a 9‐point scale).
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