While Lambassador Sam Kekovich is again out fighting ‘un-Australianism’ in the lead up to January 26, the sheep industry’s top researchers are quietly doing their bit to ensure lamb remains the country’s national dish on Australia Day for years to come.
By understanding what consumers really want in terms of lamb eating quality, and then using genetic tools to deliver on these taste requirements, the sheep industry will be able to guarantee continued improvement in consumer satisfaction for the foreseeable future.
The research, coordinated by Cooperative Research Centre for Sheep Industry Innovation (Sheep CRC) in conjunction with Meat and Livestock Australia (MLA) and other partner organisations, has established a clear understanding of the physical and chemical attributes of lamb that underpin consumer satisfaction.
In a major breakthrough, researchers can now align this knowledge with new genetic markers so that producers will be able to manage their flocks for eating quality, while also increasing the lean meat yield and productivity of their sheep. To read more download the media release below.