LIPID CLASSES, FATTY-ACIDS, FLAVOR AND STORAGE STABILITY OF WASHED SHEEP MEAT

Lamb was used for all experiments, except flavor evaluations for which mutton was used. Washing ground lamb 4 times with high-pH (8.2) tap w ater, at a meat-to-water ratio of 1:4 and with a 15 min extraction/was hing cycle, sharply lowered total fat content (primarily by removing n eutral lipids), lipid oxidation potential, and the volatile branched-c hain fatty acids which reportedly contribute to undesirable species-re lated flavor of sheep meat. A trained sensory panel determined that wa shed-cooked mutton had ''very weak'' species-related flavor (<2 on a 9 -pointscale).