Eating Quality of Mutton Compared with Lamb and its Relationship to Freezing Practice

Studies in ewe mutton quality-palatability of beef and mutton patties

“…This follows from earlier studies which showed that ewe mutton processed to avoid cold shortening approaches lamb in tenderness (Wenham et al 1973).…”

“…The carcasses were held for 24 h at 15°c to set in rigor mortis (Wenham et al 1973) before being halved, boned out, and trimmed to virtually zero visible fat.…”

Body composition of cull ewes from New Zealand hill country

“…The results from this trial indicate that the meat from cull ewes could be a marketable product, especially as Wenham et al (1973) have shown that there is little difference in taste between ewe mutton and lamb when suitably processed. The use of some of the larger breeds, especially the Border Leicester, might enable the hill country sheep farmer to gain some reasonable return from what could be a marketable product.…”

“…which is a by-product of the lamb and wool industries, has been a product of low economic value because of its supposedly poor eating qualities. At present about two third" ot New Zealand's mutton exports are used as processing meat (Wenham et al 1973). Recently, Wenham et al (1973) showed that when suitably processed after slaughter ewe mutton can be as palatable as lamb when roasted.…”

“…At present about two third" ot New Zealand's mutton exports are used as processing meat (Wenham et al 1973). Recently, Wenham et al (1973) showed that when suitably processed after slaughter ewe mutton can be as palatable as lamb when roasted. Therefore ewe mutton could make a valuable contribution to the more expensive meat trade.…”