In an effort to enhance the utilization of sheep (Ovis dries) meat, this study was designed to isolate and identify compounds from ovine subcutaneous adipose tissue (Panniculus adiposus) which contribute to the characteristic flavor of the meat. Samples were taken from three Suffolk wether lambs and subsequently steam deodorized, extracted, fractionated, and analyzed. Olfactory and gas chromatographic (GC) analyses confirmed that the bulk of the flavor volatile compounds were in the neutral fraction, some in the acidic fraction, but little or none were detected in the basic fraction. Gas chromatographic-mass spectrometric (GC-MS) analysis of the neutral fraction resulted in the identification of 51 compounds: 26 aldehydes, 12 ketones, 6 lactones, 4 alcohols, and 3 cyclics. Thirty-nine of these compounds are being reported for the first time as constituents (some tentative) of ovine fat volatiles. Although no single neutral fraction compound identified could be shown to be primarily responsible for lamb/mutton flavor, 14 (10 aldehydes, 3 ketones, and 1 lactone) are suggested as important contributors to the overall flavor quality.Generally, animal meat products are well-balanced nutritionally in energy, protein, minerals, and vitamins, and their palatability makes them a desirable food source for man. Thus, the decreasing trend in the utilization of sheep meat as a foodstuff deserves immediate attention in this age of critical world food supplies (USDA, 1976). From all reports, it appears that the distinctive flavor of sheep meat (Wasserman and Talley, 1968), especially that from older animals, is somewhat less acceptable and thus responsible for its low consumption rate by U.S. consumers (Ziegler and Daly, 1968).Generally, the lipid-soluble flavor components are the most important (Sink, 1973) and many factors contribute to their expression (Sink and Caporaso, 1977). Although the lipid-soluble compounds responsible for the characteristic sheep meat (lamb or mutton) flavor are yet to be completely inventoried, current interest has focused attention on the acid fraction volatiles (Wong et al., 1975a,b).It was the purpose of this study to identify the volatile neutral fraction flavor components from ovine adipose tissue. EXPERIMENTAL PROCEDURESSampling. Following standard exsanguination and chilling (3 °C) procedures, subcutaneous fat (Panniculus adiposus) samples (300 g) were taken from three castrate-male (wether) Suffolks (Ovis aries) raised under similar management conditions and nutritional regimes.Each sample was subsequently ground through a 3-mm plate, placed under nitrogen in an impermeable container, and frozen at -29 °C. The frozen samples were then gently melted (50 °C) and filtered through several layers of cheesecloth to separate the liquid fat from the tissue residue. Olfactory evaluation indicated the liquid fat did possess the distinctive sheep meat (lamb/mutton) character.Steam Deodorization. One hundred grams of liquid fat was transferred into the 500-mL round-bottom flask

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SUMMARY A technique based on muscle response to electrical stimulation was shown to be useful in predicting, within 10 min of exsanguination, the time course of rigor mortis, rate of postmortem glycolysis, and ultimate color‐morphology rating. The response of an excised muscle to electrical stimulation was highly associated with post‐mortem muscle properties. The excitability threshold (lowest voltage at which contraction resulted) was found to be high in muscles which had a short time course of rigor mortis, fast postmortem glycolysis, and pale, soft, and exudative (PSE) ultimate gross morphology; and low in muscles with a long time course of rigor mortis, slow post‐mortem glycolysis, and ultimately normal color‐morphology. Strength of contraction (at 5, 10, 25, and 50 volts) was observed to be highest in muscles which exhibited long rigor, slow glycolytic rate, and normal color‐morphology. The duration of contractility (maintained under repeated stimulation at 2 cycles/see) was also noted to be longer in this type of muscle. Multiple‐regression analysis indicated that up to 87% of the variability in color‐morphology rating could be predicted by combining the various parameters of muscle response to electrical stimulation. Breed differences were observed which must be taken into account when using prediction equations.