DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-100-6-0408

ENHANCING THE VALUE OF CULLED SHEEP: MEAT QUALITY, AGING POTENTIAL, AND SUSTAINABLE PRODUCTION STRATEGIES

Ivan Vnučec1, Ivica Kos1, Ivan ©irić1
1 University of Zagreb Faculty of Agriculture, Svetoąimunska cesta 25, 10 000 Zagreb, Croatia


Culled sheep contribute significantly to sheep meat supply in several production systems, yet their meat is often undervalued and poorly utilised due to unfavourable quality traits. Compared with lamb, meat from adult sheep is characterised by increased toughness, darker colour, higher fat content, and more intense age-related flavour, which negatively affect consumer acceptance. This review examines the main factors influencing the quality of meat from culled sheep, with particular emphasis on post-mortem aging as a strategy to improve eating quality. Current evidence indicates that aging can enhance tenderness and modify sensory attributes, with dry aging showing potential for developing distinctive flavour profiles suitable for premium product concepts. The outcomes of aging are influenced by animal characteristics, processing conditions, and aging duration. Beyond technological improvements, successful utilisation of culled sheep meat depends on appropriate product differentiation and market positioning. Improved valorisation of this resource may reduce waste, increase production efficiency, and contribute to the sustainability of sheep production systems.

Keywords: mutton, matured meat, consumer acceptance, sustainability, sheep farming

pages: 408-413, online: 2026



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