When I worked at a butcher shop I used to have the fun job of making the pet mince. It was made up of a lot of beef liver along with a lot of fatty trim.
It was basically a free for all where anything and everything went in it. Bread, parsley stalks peoples sandwiches that were going mouldy, any meat that was starting to turn. I used to love the smell of it as it went through the mincer. Would never buy it for my dog though. Don't know if all butchers are the same but wouldn't surprise me. It's cheap for a reason.
The best way to tell if your human grade mince has preservatives in it is to break it apart. It should be darker in the middle where the air hasn't touched it. The air will make it go red.
Woolies doesn't use preservative in their mince. Butcher shops shouldn't either but you always get the odd one that tries it until they get caught.
Also woolies doesn't pump water into their meat either. Their meat comes from a lot of different abbatoirs that also supply meat to other places as well as overseas.
At the store I work in at the moment here in Tassie our meat is coming in from local abbatoirs as well as from places in Victoria, Nsw and lately we've been getting stock in from Qld.
Yes I know I work for Woolies but I have also been to the meat works and watched the entire production change and I know we sure as hell don't have any machines at my store that you can pump meat with.
I can't comment on mutton having a stronger smell than lamb as we don't really get mutton at work. I have noticed that any pork that has a strong smell will generally be male.
If you think dogs can't count, try putting three dog biscuits in your pocket and then giving Fido only two of them. ~Phil Pastoret