Many people don t eat mutton because mutton has a smell, why does mutton have a smell?

Mutton as a nourishing product, delicious and delicious, and there are a variety of ways to eat, stir-fry, stew, barbecue, etc., each way to eat has a unique flavor, although I think no one will refuse a bowl of mutton soup, a handful of lamb skewers or scallion fried mutton and other delicious, but in reality I have met not because of the bad taste but can not stand the smell of mutton and respect people who stay away from it, so, how did the smell of mutton come about? What does it have to do with it?

The smell of mutton mainly comes from their fat, which has volatile fatty acids in the fat layer between sheep tail fat, subcutaneous fat and muscle, although other animals such as pigs, cattle, etc. also have these fatty acid substances, but only the fatty acid structure of sheep is more distinctive, can produce a complex, so mutton will exude a unique smell.

The size of the smell of the sheep is actually related to the breed of the sheep, age, fat and thin, feeding methods and the parts of the food, etc., the smell of the young lamb is very small, but the old sheep will have a very heavy smell, and the smell of the ewes of the same age will be less than that of the ram, and there is a key factor that depends on the breed of the sheep, the sheep we contact are generally small-tailed Han sheep, goats, Mianyang and Tan sheep, among which the goat and small-tailed Han sheep have the heaviest smell, followed by Mianyang, and the taste of Tan sheep is the smallest, In addition, the feeding conditions of the sheep also determine the size of the sheep's smell, such as the perennial free-range sheep, the taste is relatively heavy, but the mixed feeding of sheep such as grain feed, there is not so much heavy smell, and the Tan sheep in Ningxia in addition to the feeding method, but also has a lot to do with the local water source and vegetation environment.

When we buy mutton, we should also understand that good mutton should be light and mutton, so that it is high-quality mutton, in cooking, you can also add star anise, cinnamon, cooking wine and onion, ginger, garlic and cumin and other seasonings to adjust the taste.

Many people are reluctant to eat mutton, mainly because mutton has a smell, which is related to the digestive system of mutton, because it has a special digestive system, so the smell will be different.

For some people who don't like to eat mutton, the main reason is because of the smell of mutton, which is caused by the digestive system of mutton. Mutton is a relatively large meat product, it can also be found that mutton has a total of four stomachs, and there are some microorganisms in the stomach, when these esters are digested, the microorganisms will react, and there are some non-flowering fatty acids produced, when these are integrated into the fat of the sheep, the mutton has a smell. The breed of sheep will also be different, and this is also a reason for the taste, some goats are relatively large, and goats have a heavier taste than sheep, and you can also find that the smell of sheep rump and waist is generally heavier.

Mutton has a smell, which is also related to the way of feeding, generally through grain breeding or eating some grass, if the sheep only eat some weeds, the smell of mutton is relatively large. Some people who love mutton prefer the taste of mutton, thinking that the taste of mutton is better, but this is not the case, which is also related to the quality of mutton. When making this kind of food, if you want to get rid of the smell, you can soak it in advance, put a white radish on the radish, and also tie some holes in advance and cook it with cold water with the mutton, so that it can have the effect of removing the smell.

You can also use rice vinegar to remove the smell of mutton, cut the mutton into pieces in advance and put it in the water, be sure to let the water cover the flat meat, and then pour in some rice vinegar, when the water boils, you can take out the mutton, and then you can update a pot of water, then boil the mutton, add other condiments, and the taste of the mutton will become more fragrant. When it comes to making food, you must master some skills to be able to make the taste of the food.

This is because the digestive system of sheep is more special, and because sheep is a ruminant, and when digesting food, a fatty acid will be produced, which will be directly integrated into the fat of sheep, so it forms a smell.

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

The smell of mutton is mainly due to fatty acids, and the smell will make people feel very good, and for people who don't like to eat mutton, they will find this taste unbearable.

Lamb is a common meat, but not everyone loves it. The main reason why I don't like to eat mutton is that mutton has a bad smell. Lamb with a meal seems to be the consensus of many people, but some people may think that you are insulting it when they hear this statement:

Good lamb is not smelly, or very bland. But what you can eat in your mouth is mutton. It is very different from other meats, mainly because the taste of the meat is different. The two extremes you buy are either high-quality lamb or it's not lamb.

The answer to this question is worth studying, most likely due to external factors such as freezing that block the taste of the lamb, or due to personal taste. For meat such as mutton, it is recommended to identify the "good and bad" through a comprehensive approach, and the quality of mutton cannot be judged by the smell alone.

What is the white foam that comes out of cooking meat?

When boiling meat, stewed meat, and shabu-shabu, you often find "white foam", which is mainly a mixture of some small particles such as fat, protein, and plasma, and air.

Foam is not inherently stable, and the presence of 'surfactants' can help maintain its stability, mainly by reducing the surface tension of the liquid;The rich protein contained in meat has the so-called "amphiphilic effect" (it can be close to water and oil at the same time); When the protein in meat such as lamb dissolves into the soup, the protein acts as bubbles, so you will naturally see "white foam".

The smell of mutton is the unique taste of mutton, and if it is not mush, it is not mutton.

Some people can't stand the smell of mutton, this situation is indeed there, because these people have a special physique allergy to the smell of mutton, so once they smell the smell of mutton, they can't stand it, so these people generally don't eat mutton, the main reason is that their physique has a great allergy to mutton smell, so they won't eat mutton, that's the reason.

Whether the mutton has a smell, and the breed of sheep, the origin of the sheep and the breeding of sheep is related, generally speaking, good mutton is not smelly, usually captive sheep, if fed too many leguminous plants, then the smell of mutton will be very strong, and the grassland free-range sheep, because they are fed with natural grass, so there is no smell.

Introduction:

Whether the mutton has a smell is not the standard for judging whether it is real mutton, the smell of mutton comes from the fat of the sheep, if there are branched-chain fatty acids in the fat, it may cause the mutton to have a smell.

The feeding of sheep has a lot to do with whether the mutton has a bad smell, if you feed too many legumes, or the lack of sulfur in the pasture, it will increase the smell of the mutton.

The smell of the same sheep will be different in different parts, because the deposition density of fatty acids in each part is different, and the deposition density is about large, and the smell is stronger.

1. The smell of mutton comes from fatty acids.

The flavor of the meat is largely determined by the fatty acids in it. Compared with other meats such as pork and beef, the fatty acids of mutton contain more branched-chain medium-chain fatty acids, among which 4-methylcaprylic acid, 4-ethylcaprylic acid and 4-methylnonanoic acid are considered by scientists to be the main flavor of mutton. These branched-chain fatty acids form stable complexes or associations, which create a foul taste.

There are many studies that have tested the content of these "flavor fatty acids" in different lambs, which have a good correlation with the smell that people usually feel. For example, the content of goat meat is higher than that of sheep, the content of ram meat is higher than that of ewes, and the content of adult lamb meat is higher than that ......of lambs

In addition to the type of sheep, feed also has a significant effect on the taste of mutton. In different studies, corn feed, soybean meal feed, different types of forage feed, and some nutrients added to the feed (such as vitamins) will affect the content of these "flavor fatty acids", which will affect the taste of mutton.

Of course, for consumers, there is no need to choose mutton through this knowledge - just smell it or not, and there is no need to investigate why it is or not. For farmers, it is very valuable to understand the smell of the smell, and you can consciously take measures to reduce the smell.

2. Why do you want to eat mutton?

There are many people who like to say that "mutton is nutritious", "eat mutton in winter to drive away the cold", and even have a saying that "eat mutton and ginseng in winter".

From a scientific point of view, these claims are "casual words" and there is no scientific evidence to support them. For example, the saying of "race ginseng", a search on the Internet, there are also legends such as "xx radish race ginseng", "xiaoxia yellow eel race ginseng", "xx tofu race ginseng" and so on. As for "cold repellent" and the like, the flavor and taste of mutton will deteriorate after it is cold, so the common way to eat it is enthusiastic - eating it like this, any kind of food will "ward off the cold".

Of course, lamb, as a red meat, is also a high-quality meat. Like pork and beef, in addition to being rich in high-quality protein, it is also an excellent source of iron and zinc, which is not only relatively high in content, but also easily absorbed by the body.

However, from a nutritional point of view, it is also not superior to pork beef. As a food, its unique flavor and texture are what distinguish it from pork and beef.

3. Why does mutton last**.

Recently, the price of mutton has continued to rise, and some experts say that "it has not yet risen".

Compared with pigs, chickens, ducks and fish, the production cost of beef and mutton is indeed higher, and it is logical that it is more expensive. However, the current "sustained" is mainly driven by market supply and demand. On the one hand, affected by the epidemic, meat imports have been blocked, and domestic production capacity cannot be supplemented accordingly; On the other hand, people's living standards are improving, and the demand for ingredients is becoming more diversified.

The demand is growing, and the supply is not responding to the growth, which will naturally lead to ****.

It is generally believed that the smell of mutton mainly comes from fat, and dozens of components are related, such as "short and medium chain volatile fatty acids". At present, it is believed that 4-methylcaprylic acid, 4-ethylcaprylic acid and 4-methylnonanoic acid are more typical, and the first two form the main smell.

These fatty acids that cause the smell are not present or produced by the sheep itself, but are produced by microorganisms fermenting in its rumen. Because sheep are ruminants, the stomach contains a lot of microorganisms, and they will decompose lipids to produce some volatile fatty acids, which are integrated into the fat of sheep and gradually form a sheep smell. In the same way, this phenomenon also exists in animals such as cows, horses, and deer, but it is lamb that has the most pronounced taste.

In addition, phenolic substances, sulfides, pyridines and pyrazines in mutton have also been shown to have a certain relationship with the smell.

This is because of the digestive system of sheep, and there is also such mutton, and there are many places where mutton is grown up eating tender grass and mountain spring water, so that the taste of sheep is not so heavy.

It is caused by the digestive system. Mutton will have such a taste, which is inseparable from the digestive system of sheep, and all sheep have a bad smell.

Sheep have the smell of sheep, which is an innate taste that has been present since birth. There is no such thing as lamb that does not have a bad smell, unless it is fake.

It's because sheep have a special digestive system, and this digestive system causes this taste. Yes, it exists.

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.

4. Li Shizhen's "Compendium of Materia Medica" once recorded: "Mutton is warm and replenishes deficiency, nourishes qi, appetizes fitness, and benefits kidney qi......."Cure fatigue and cold, five labors and seven injuries. ”