Taste panels have been employed to better understand what makes lamb appealing and to tease apart the effects on taste from different breeding and management strategies.
Lately, laboratory tests have also been applied to determine the eating quality of meat.
Find out more about these factors in lamb and sheepmeat:
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Sheep CRC Practical Wisdom Notes is a series of technical notes to assist sheep producers to make sound decisions about technology and practices and then to have the know-how to implement their decisions.
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This Conference combined world class science with its practical application.
Sheep CRC Practical Wisdom Notes is a series of technical notes to assist sheep producers to make sound decisions about technology and practices and then to have the know-how to implement their decisions.
The question of how the Australian lamb industry will grow its share in the red meat market pie is the focus of a 12-month research project by WA sheep producer and Sheep CRC scientist Kelly Manton-Pearce. Dr Manton-Pearce will travel the world as a 2012 Nuffield Australia Scholarship winner, investigating the issues influencing the size of the national flock, Australia’s lamb industry’s global position, the effect of...
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http://www.sheepcrc.org.au/information/news/growing-lambs-share-of-the-meat-pie-07-02-2012.php
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...
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http://www.sheepcrc.org.au/information/news/australia-day-lamb-eating-quality-guaranteed-for-the-future-16-01-2012.php
Research at the Trangie Agricultural Research Centre has contributed to a study which has shown that the quality and quantity of loin, topside and round lamb cuts can be boosted by selective breeding. NSW Department of Primary Industries (NSW DPI) research scientist, Sue Mortimer, said the new genetic information revealing the levels of inheritance for a range of lamb carcase composition traits was linked with live animal...
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http://www.sheepcrc.org.au/information/news/sheep-selection-serves-superior-lamb-03-11-2011.php
In a world-first, Australian researchers are releasing new genetic traits that have potential to impact on lamb lean meat yield, carcase characteristics and eating quality. These new traits come from the Sheep CRC’s Information Nucleus program, Sheep Genetics and the collaborative Genomics Pilot Project. Mr Sam Gill, Manager of Sheep Genetics, says the new Research Breeding Values (RBVs) that have been developed represent...
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http://www.sheepcrc.org.au/information/news/breeding-values-for-lamb-eating-quality-and-yield-traits-02-06-2011.php
