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Recommend practices for optimising lamb quality. Eblex – Optimising Lamb Meat Quality (EBLEX exists to enhance the profitability and sustainability of the English lamb and beef sectors. It is funded by a statutory check-off paid on all beef and sheep animals slaughtered in or live animals exported from England.)
The below PDF is an article examining age related tenderness changes in lambs at slaughter. Factors regulating lamb longissimus tenderness are affected by age at slaughter
Background There are two types of muscle shortening which result in tough meat. These can be monitored by measuring pH/temperature changes with time Cold shortening This is more likely in conventional operations where electrical stimulation is not used. Avoidance of cold shortening can normally be achieved by ensuring that no muscle temperature falls below 10oC […]
The PDF below was prepared by Susan Duckett of the University of Georgia. Factors affecting the palatability of lamb
A PDF discussing the relationships surrounding meat eating quality in NZ. Alliance Meat Quality Summary 07-08
A report from Food Science Australia. PDF below. Aust lamb meat quality report
A report from Food Science Australia. PDF below. Aust lamb rmeat quality report
The following PDF provides information from US MARC comparing sheep meat quality and carcass composition across several sheep breeds. MARC sire comparison
The following PDF was prepared for the 2005 Hair Sheep Workshop at Virginia State University by Susan Duckett and Scott Greiner. Fatty Acid Composition and Palatability of Lamb from Hair Sheep
The below is a link to a detailed report filed for the Sheep CRC of Australia. Sheepmeat flavour and odour: a review
