Mutton liver can taste bitter due to bile contamination. Bile, a digestive fluid, can leak into the liver during the slaughtering and processing stages. Greenish tinges on the liver indicate this contamination. While a few spots can be trimmed, extensive green discoloration means much of the liver will need to be discarded, making it a poor purchase.
Understanding Bile Contamination in Mutton Liver
The bitterness in mutton liver is directly linked to the presence of bile. Bile is naturally bitter and its presence in the liver tissue imparts that characteristic taste. The amount of bile contamination affects the overall bitterness:
- Minimal Contamination: A few small green spots are usually manageable. These areas can be trimmed away before cooking, minimizing the bitter taste.
- Significant Contamination: Extensive green discoloration indicates significant bile contamination. In such cases, much of the liver may need to be discarded, rendering it inedible or not worth the effort.
Therefore, when selecting mutton liver, it's crucial to inspect it carefully for any greenish discoloration. Choosing a liver with minimal or no green spots ensures a less bitter taste experience.
