|Title of host publication||Encyclopedia of food and health|
|Editors||Benjamin Caballero, Paul M. Finglas, Fidel Toldra|
|Place of Publication||Oxford|
|Number of pages||8|
|Publication status||Published - 2016|
Sheep meat is a globally important commodity. Sheep meat is sourced from a wide range of production systems that can determine muscle quality, meat composition, and nutritional characteristics – being rich in several vitamins, minerals, and essential polyunsaturated fatty acids. Animal husbandry and animal nutrition share a role in enhancing sheep meat eating quality traits and ensuring these are preserved until consumption from farm to fork via processing. These apply techniques that exploit our knowledge of the underlying principles of eating quality, nutrition, and spoilage. This article describes sheep meat within the scope of these topics. The word sheep meat covers aspects of both younger age animals (lamb) and older age animals (mutton).