The Meat Quality Program is improving lean meat yield and meat quality (ie. eating quality and nutritional value) for domestic and international consumers through delivery of genetic and non-genetic tools, involving:
The rate of improvement in lean meat yield will be increased by 20% of the 2007 rate of increase in 42% of slaughter lambs while meat quality is increased sufficiently to maintain prices. The value of this improvement is estimated to have a net present value of $523 million over 25 years.
To find a research overview and latest updates on the Meat Quality Program click here.
