Sheep: Meat

Eric N. Ponnampalam, Benjamin Holman, Nigel Scollan

    Research output: Book chapter/Published conference paperEntry for encyclopedia/dictionary

    23 Citations (Scopus)

    Abstract

    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).
    Original languageEnglish
    Title of host publicationEncyclopedia of food and health
    EditorsBenjamin Caballero, Paul M. Finglas, Fidel Toldra
    Place of PublicationOxford
    PublisherAcademic Press
    Pages750-757
    Number of pages8
    Volume4
    ISBN (Print)9780123849533
    DOIs
    Publication statusPublished - 2016

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