USE OF A PROTECTED LIPID SUPPLEMENT TO MODIFY THE FLAVOR OF MUTTON

Abstract

ABSTRACTMature sheep were given a dietary supplement of formaldehydeprotected sunflower seed‐casein for varying periods as part of a feedlot ration. The flavor of mutton from these and from conventionally grazed or feedlot sheep was compared by laboratory taste panel and GLC examination of flavor volatiles. One or two weeks of the supplemented diet following pasture grazing significantly decreased mutton aroma and flavor intensity. This decrease however was small and further evaluation with different taste panels would be required to determine whether this method might prove viable for improving acceptability of mutton. The intensity of mutton aroma and flavor of lot‐fed sheep was not readily reduced by such dietary treatments. Examination of flavor volatiles produced data supporting the taste panel assessments.