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Odour

Photo: Meat & Livestock Australia
Photo: Meat & Livestock Australia

While lamb and mutton are loved by many, the smell of the cooked meat is considered by some people to be unpleasant, in particular, Asian consumers, who are a growing market for lamb.

The Sheep CRC has found that this odour is caused by branched chain fatty acids.

These fatty acids increase with age, so that odour is generally associated with mutton. However, younger animals can be affected, and feedlot diets that have a large proportion of high starch grains can be a key contributor. Inclusion of 20% roughage into feedlot diets largely eliminates this problem.

For more information see Quality Sheepmeat - Taking the mutton out of lamb (see the Practical Wisdom note below).

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Practical Wisdom Notes Reports, Articles and Presentations

Practical Wisdom Notes / Fact Sheets

Practical Wisdom Notes - Quality Sheepmeat Series

Sheep CRC Practical Wisdom Notes is a series of technical notes to assist sheep producers to make sound decisions about technology and practices and then to have the know-how to implement their decisions.


Reports, Articles and Presentations

Publications - Meat

Download the meat publications below.


Sheep CRC 2010 Conference Papers - Meat

This Conference combined world class science with its practical application.


Wool meets Meat - 2006 Conference Papers - Meat Science

Sheep CRC Practical Wisdom Notes is a series of technical notes to assist sheep producers to make sound decisions about technology and practices and then to have the know-how to implement their decisions.