Meat of Sheep: Insights into Mutton Evaluation, Nutritive Value, Influential Factors, and Interventions

Wenli Ding, Yanan Lu, Bowen Xu, Pan Chen, Aoyun Li, Fuchun Jian, Guangqing Yu () and Shucheng Huang ()
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Wenli Ding: College of Veterinary Medicine/College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
Yanan Lu: College of Veterinary Medicine/College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
Bowen Xu: College of Veterinary Medicine/College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
Pan Chen: College of Veterinary Medicine/College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
Aoyun Li: College of Veterinary Medicine/College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
Fuchun Jian: College of Veterinary Medicine/College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
Guangqing Yu: College of Veterinary Medicine/College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
Shucheng Huang: College of Veterinary Medicine/College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China

Agriculture, 2024, vol. 14, issue 7, 1-26

Abstract: Meat from sheep offers an abundance of essential amino acids and trace elements essential for optimal human health and a delectable culinary delight. Because it has fewer calories and a lower cholesterol content than other meats, this succulent meat is not only delicious but also a nutritious choice. Globally, discriminating consumers have expressed profound appreciation for its irresistible flavor and nutritious composition. High-quality sheep breeds and lamb quality are in the spotlight as the market for sheep meat grows. Nevertheless, the demand for rapid growth and the use of antibiotics and other drugs have led to a shortage of high-quality mutton on the market. In the face of this emergency phenomenon, people add organic matter to the growth of mutton to improve the quality of mutton. This paper discusses the comprehensive evaluation methods of meat quality; summarizes the relationship between the nutritional components of meat and diet; discusses the genetic factors affecting meat quality attributes; feed nutrition, feeding methods, mutton storage methods, and related measures to improve the quality of mutton; and provides information on the current status of mutton and the challenges of ensuring high-quality meat supply in the future.

Keywords: sheep meat; meat quality; meat nutrition; influencing factors; improvement strategy (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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