A place for recipes -- ideally with lamb or mutton, but whatever.
If I remember correctly, the piece of meat is run through a chamber and some type of laser is beamed on a small spot. The heat from the laser simulates being cooked. This releases some vapor that can be analyzed by the molecules make up and that is compared to known molecular structure in relation to the taste. (actually the smell, that has such a big influence on how we perceive the taste of something) I want to say they are analyzing the volatile fatty acids, but I may be completely wrong about that.
I had my ewe processed and we tried her last night. She tasted pretty much exactly like the lamb. She smelled slightly stronger cooking but then the flavor was pretty much exactly the same. This morning, I was selling in the mist and cold and sold 3 packages. A lot easier than I thought it would be. My mutton is actually better than any lamb I have ever had in a restaurant or bought at a grocery store concerning flavor and mildness. That was very unexpected. But thank God.
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