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mutton — Ingredient · Foodgeist
Ingredient
mutton
Aroma profile
Derived from this ingredient’s flavor compounds
fatty×28
dairy×22
oily×18
rancid×18
sharp×18
caramel×14
sickening×15
wax×14
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
cured mutton sausages→ require →improved slaughtering hygiene and good manufacturing practices
“Improved slaughtering hygiene and good manufacturing practices for cured sausage products are needed to minimise the possibility of STEC surviving through the entire sausage production process.”
eating mutton→ decreases →risk of Campylobacter infection
“drinking undisinfected water, eating at barbecues, eating poultry bought raw, having occupational exposure to animals, and eating undercooked pork. The following factors were independently related to a decreased risk: eating mutton, eating raw fruits or berries, and swimming.”
E. coli O157:H7→ isolated from →raw beef, chicken, and mutton
incidence: 2%, 2.5%, and 2.5%sample_size: 200
“Isolation of E. coli O157:H7 in raw beef, chicken and mutton were 2%, 2.5%, and 2.5%, respectively, however, there was no occurrence in raw turkey.”
What science says
safety threshold
“Improved slaughtering hygiene and good manufacturing practices for cured sausage products are needed to minimise the possibility of STEC surviving through the entire sausage production process.”
cured mutton sausages→require→improved slaughtering hygiene and good manufacturing practices
“drinking undisinfected water, eating at barbecues, eating poultry bought raw, having occupational exposure to animals, and eating undercooked pork. The following factors were independently related to a decreased risk: eating mutton, eating raw fruits or berries, and swimming.”
eating mutton→decreases→risk of Campylobacter infection
“Both ZBEO and ZBEO-NE inhibited the growth of S. aureus, E. coli, B. cereus, and Sh. boydii in mutton broth, and ZBEO-NE exhibited better inhibitory effects than those of ZBEO.”
ZBEO-NE→inhibited→growth of S. aureus, E. coli, B. cereus, and Sh. boydii in mutton broth
