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Home>Information Services>Practical Wisdom Notes>Quality Sheepmeat Series>
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The Quality Sheepmeat series includes information on:

  • Reducing dehydration in slaughter lambs
  • Achieving target pH and temperature declines to improve meat quality
  • Achieving a brilliant finish to your lambs
  • Bone growth and selection for muscling
  • On-farm impacts on meat eating quality
  • Electrical stimulation for improved eating quality
  • Growth and carcase characteristics of the major sheep breeds in Australia
  • Taking the mutton out of lamb
  • Selection for growth and lean meat yield
  • Merinos can deliver
  • Meat colour and shelf life

 


DownloadReducing dehydration in slaughter lambs (703 KB)

DownloadAchieving target pH and temperature declines to improve meat quality (580 KB)

DownloadAchieving a brilliant finish to your lambs (639 KB)

DownloadBone growth and selection for muscling (779 KB)

DownloadOn-farm impacts on meat eating quality (1.4 MB)

DownloadElectrical stimulation and hydration to optimise meat quality (815 KB)

DownloadGrowth and carcase characteristics (1.2 MB)

DownloadTaking the mutton out of lamb (747 KB)

DownloadSelection for growth & lean meat yield (1.1 MB)

DownloadMerinos can deliver (1.4 MB)

DownloadMeat colour and shelf life (958 KB)


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