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Cooked Lamb
Lamb, hogget, and mutton (UK, India, South Africa, Canada, New Zealand and Australiaare terms for the meat of domestic sheep (species Ovis aries) at diffe ges.
Cooked lamb Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | A rich, savory taste that enhances the overall flavor of the dish. |
| Astringency | A slight puckering or drying sensation in the mouth. | |
| Texture | Tenderness | The meat is soft and easy to chew. |
| Nutritional Value | Macronutrients | Provides protein, fat, and carbohydrates for energy and building blocks for the body. |
| Micronutrients | Contains essential vitamins and minerals for overall health. | |
| Color | Maillard Reaction | A browned color on the surface of the meat from the Maillard reaction during cooking. |
| Aroma | Volatile Compounds | Aromatic compounds released during cooking that add to the overall aroma of the dish. |
| Chemical Composition | Acidity/Alkalinity (pH) | The pH level of the meat after cooking. |
| Cooking Behavior | Heat Conductivity | How well the meat conducts heat during cooking. |
| Water Retention | The ability of the meat to retain moisture during cooking. |
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