Sheep meat or goat meat, why does mutton smell like mutton?

Mutton is something we usually eat, and most of the mutton we usually eat is sheep meat, so can goat meat also be eaten? In fact, goat meat is edible, and its taste is richer than that of sheep's meat.

If we usually like the smell of mutton when we eat mutton, we can buy goat meat to eat. However, goats are not easy to breed, so there are fewer goat meat available on the market, so its ** will be a little more expensive.

Goats are one of the earliest domesticated livestock by us, and the goats raised by people can be divided into dairy type, cashmere type, and meat type according to their use, among which goat milk is a drink that is very rich in nutrients.

Mutton has a unique smell, mainly because the fat contains the components of calcareous carbon, the fatter the sheep, the heavier the smell! After the fat is removed, the lamb will not have such a strong smell. In our daily life, we mostly eat sheep meat and goats. Stir-fried vegetables, shabu little fat sheep.

And so on belong to sheep, which has a strong smell, because the fat content of sheep meat is higher than that of goats. On the contrary, because the goats are free-range in the mountains, they are self-reliant, exercise more, exercise well, have strong muscles, have less fat, and have a much lesser smell. Goats are more popular in Guangdong, and sheep are generally grilled or eaten on lamb skewers.

Goats are used to stew and eat, or to play on the side stove.

Eat. If you feel that the smell of sheep is too strong, you can eat black goats with very little fat.

East goat. Black goats and Dongshan goats are very popular in Guangdong. At the same time, there are ways to reduce odor.

1. When stewing or boiling mutton and cooking mutton, first use Guangdong rice wine and ginger to fly the mutton once to remove blood foam and other dirty things. Then fry the mutton dry and then stew, the smell of mutton will be much smaller.

2. Put in an appropriate amount of ingredients, such as red dates, codonopsis, wolfberry, sugarcane, ginger, and a little bit of Cantonese rice wine, which can remove the mutton smell.

If it is fried mutton, the smell of mutton can be removed by the following methods:

1. Pour in an appropriate amount of cooking wine.

Before frying mutton, add an appropriate amount of cooking wine to it, which can effectively remove the mutton smell;

2. Add an appropriate amount of ginger slices. Ginger can effectively remove the mutton smell and can be put in the pot with green onions before stir-frying or boiling the lamb.

The smell of mutton is actually caused by the special digestive system of sheep.

Sheep are ruminants and have a total of four stomachs, the rumen of which contains a large number of microorganisms for the initial digestion of lipids. In the process of microbial digestion, some volatile fatty acids will be produced, which will be absorbed and integrated into the fat of the sheep, which is the taste of mutton.

Factors that affect the size of mutton.

Smell is a characteristic of lamb, but its size is affected by many factors, such as breed, age, gender, location and feeding.

1. For age and gender, generally speaking, the smell of lamb is far less than that of old sheep, and the smell of ewes is smaller than that of rams.

2. The influence of varieties and parts is more complex. For breeds, goats have a greater smell and goats have a heavier flavor than sheep. Generally, the smell of Tan sheep is smaller, and the smell of the same sheep and small-tailed Han sheep is heavier. As for the parts, the smell of meat on the waist and buttocks is generally heavier.

3. For feeding, the sheep fed in the grain house will be more fat than the sheep fed in the grazing or grass-fed. Some sheep eat wild grass and wild Chinese medicine, like most wild goats, and the sheep raised by herdsmen in Inner Mongolia, Xinjiang and Ningxia have a greater smell. Some eat grass for three months, eat grains for three months to fatten and be slaughtered, just like people, eat more miscellaneous, and the smell is naturally smaller.

For example, Ningxia Tan mutton is basically odorless, because the alkaline vegetation and water sources bred by saline soil can affect the meat quality of mutton. Therefore, a good geological soil and breeding environment are very important.

1. The smell of mutton is actually caused by the special digestive system of sheep. Sheep are ruminants, the stomach contains a large number of microorganisms, in the process of digesting lipids, some volatile fatty acids will be produced, and integrated into the fat of sheep, forming a sheep smell.

2. Mutton always has a mutton smell, and a large number of people have a certain resistance to this taste, but some people say that the greater the smell, the better the quality of mutton.

3. Mutton is warm, with the effect of warming and replenishing yang qi and nourishing yin and blood, and is suitable for people with frozen hands and feet, cold joint pain, physical deficiency and cold and dysmenorrhea.

The smell of mutton is also hidden in the fat between the meats. According to the classic double-blind experiment, mutton and pork with most of the fat removed are tasted at the same time, and many people cannot tell the difference; Mixing mutton fat with pork, diners agree that they are eating mutton (which is also the way some unscrupulous traders make fake mutton).

Further research has found that some branched-chain fatty acids contained in lanolin may be the culprits of the smell, especially in the field.

4-Methylcaprylic acid plays a major role in the special flavor of mutton.

The production of these branched-chain fatty acids may be due to the unique digestive system of sheep. As a ruminant, sheep have four stomachs, in the first stomach - the rumen, there are a large number of microorganisms, the lipids contained in the plants ingested by sheep are interpreted into fatty acids and glycerol by water with the participation of these microorganisms, and some of the branched-chain fatty acids are finally absorbed and deposited in the body of the sheep by the small intestine.

In fact, 4-methylcaprylic acid is not unique to sheep: cattle that are also ruminants naturally synthesize 4-methylcaprylic acid, and even many fruits such as apples and strawberries also have their traces, and the slight milky aroma of some strawberries is the effect of this substance. However, when the content of 4-methylcaprylic acid is too high, this aroma is masked by the smell, which is the basic principle of mutton fat.

Sheep fat contains some fatty acids, which are the main cause of odor. As a ruminant, sheep has a large number of microorganisms in its rumen that react with lipids in ingested food to form fatty acids and glycerol.

Among them, 4-methylcaprylic acid and 4-methylnonanoic acid in fatty acids are the main substances that cause sheep smell, and the higher the proportion of such substances in sheep, the heavier the smell, and accumulate in the sheep body to form a smell.

1.The smell of mutton is caused by the special digestive system of sheep, sheep is ruminant, a large number of microorganisms will be produced in the stomach, in the process of digesting fat, some fatty acids will be produced in the fat, and integrated into the fat, so it will cause mutton to be fat.

Some sheep can't, I like to buy black-skinned goat meat, it won't smell. Cut the mutton into pieces and boil in cold water, wash all the meat in cold water, put it in a stainless steel basin, add a few slices of ginger, wolfberry, red dates, white radish, and then add two bottles of beer, cover the lid and steam it through the water, and get out of the pot with salt and monosodium glutamate sweetness. It was especially delicious.

The whole mutton does not add water, only beer.

If there is a way to remove the fat from beef, pork, and mutton before cooking, then the meat will taste basically the same in flavor, except for the difference in taste caused by the thickness of muscle fibers. In the ** mentioned later, there are also scientific researchers who mix mutton fat extract into pork, and finally found that pork can also have a strong mutton smell.

1. The meat of Kazakh sheep is delicate and has a light smell. The content of protein, amino acids, and unsaturated fatty acids in Kazakh mutton is higher, especially linoleic acid, linolenic acid, and arachidonic acid, which are much higher than those of general mutton varieties, and its content of short-chain fatty acids is low, which may be the reason why it has a very small smell and even makes people feel it.

2. The growth rate of the horse-head goat is fast, the body size is large, the meat type is good, the horse-head goat has a strong physique, strong reproductive ability, and small smell.

3. Tibetan mutton is tender and tender, pure in taste, no smell, non-greasy and nutritious. It is mainly distributed in the Qinghai-Tibet Plateau, and Qinghai is the main production area.

You are asking the right question, in terms of taste, goat meat is better than sheep meat, in terms of price, goat meat is also more expensive than sheep meat, and the smell of sheep meat is stronger.

It should be that goats are more fat than sheep.

I think sheep are fishier than goats.

This also depends on the breed of sheep in that place, generally speaking, goats.

Shanqing hungry mutton has a better taste, more chewy, and a more fragrant aftertaste, but if it is not disposed of, the smell is very heavy, and the price of goat meat in the market is higher than that of sheep. Goat meat is suitable for stir-frying, braising and simmering, and there are also goat meat selected separately as a characteristic shabu mutton. However, the largest amount of shabu-shabu stove plum is to choose mutton, the meat is fat, the oil in the pot is dissolved in a part, it tastes tender and delicious, the taste is light, and the meat quality is not firewood, so the merchant takes mutton as the first choice for shabu mutton.

The amount of mutton meat is more than that of goat meat, the smell of goat meat is greater than that of mutton, and eating mutton is after August 15, the taste of meat is poor and it is the fattest season of mutton. After a light snowfall, the sheep will gradually become thinner, and eat dry feed in winter, which is less nutritious. Sheep meat is fatter than goat meat, so the soup made with sheep is more fatty, and there is fat floating on the surface of the soup, so the soup of many mutton soups is milky white like milk, which is also a characteristic of mutton soup.

Goat meat and sheep meat have different tastes, so they are cooked differently in order to be more delicious. Usually the mutton we eat is mostly mutton, and the mutton has a soft taste and less flavor, so we eat more. In contrast, the meat of sheep meat is firmer and has a greater smell, so many people cannot bear it.

In addition to mutton soup, the mutton shabu, which is usually eaten in hot pot, and the mutton skewers that are barbecued in the night market in summer are mostly made of sheep, so the use of sheep is becoming more and more common. Sheep meat in Shaanxi and Gansu Qingyang this area of mutton steamed buns are delicious, other ** is not good, goat meat is suitable for stewed mutton, hand meat, in Inner Mongolia Albas goat is suitable for lamb stew, hand meat. The most reputable mutton that has been circulating in our country and even in the world for a long time is mutton.

And most of the people who practice eating in the interior of our country are also lamb.

Goat meat is of course overly smelly, but it is relatively leaner than sheep. With the strength of China's agriculture, there are many goat species that do not have much smell and are suitable for consumption. There are still many goats in China that are milky, and goat milk is easier to be absorbed by people than cow's milk, and has very high nutritional value.

Goat meat has a greater smell than sheep meat. The reason why goat meat is more fat is because goat meat fat contains a fatty acid called C9H18O2, which will produce a special smell after volatilization. In terms of nutritional content, goat meat is not inferior to sheep meat.

In contrast, lamb meat has a higher fat content than goat meat, so sheep meat tastes more delicate.

There is also a big difference between goat meat and sheep meat, that is, in traditional Chinese medicine, goat meat is considered to be cold, while sheep meat is hot. Therefore, the latter has the effect of nourishing and is suitable for pregnant women and patients; For the former, it is best for patients to eat less, and ordinary people should avoid eating after eating, and it is best not to eat cold foods and fruits.

Goats are lively and active by nature, like to move around, forage around every day, and have a long growth cycle, so goats have more lean meat content, less fat content, relatively firm meat, chewy to eat, and some firewood, which is very similar to the taste of beef, if you want to use it for stewing or stir-frying, you can choose goat meat. The sheep breeding method is captive, the amount of food is large, the growth is fast, the fat is easier to deposit, compared to the goat meat, the meat is delicate and soft, if you want to cook mutton soup or eat hot pot, it is better to choose sheep meat.

In terms of nutritional value, there is not much difference between goat meat and sheep meat. However, in terms of fat content, sheep meat is higher than goat meat, because sheep are more "lazy" and have more fat precipitation. If you are a "three-high" group, or a group of people who are worried about gaining weight, try to eat less sheep meat and choose more goat meat.

If it is an ordinary person, whether it is goat meat or sheep meat, you can choose it with confidence.

Because the smell of mutton is mainly due to fat, there will be microbial fermentation in the stomach, so it will produce a taste.

This is because sheep fat contains a lot of acids. The smell of mutton comes from these fatty acids, and the smell is very unpleasant, so many people will not be able to accept it.

Whether the mutton is fat or not has a direct relationship with the sheep breed, processing technology, feeding water and pasture, and the quality cannot be judged simply by the smell.

The main components of the smell come from the short-chain fatty acids, stearic acid, carbonyl compounds, etc. in mutton, and the proportion of different components will affect the size of the smell, and it is also related to the breed of sheep, feeding methods, feed ingredients, and mineral components of drinking water.

In addition, many studies on the smell of mutton have shown that the smell of mutton not only comes from the fat part of mutton, but also has a relationship with the rumination process of mutton. When sheep food is digested by microorganisms again, the food components, such as protein, lead to the formation of odor and affect the size of the odor.