While lamb and mutton are loved by many, the smell of the cooked meat is considered by some people to be unpleasant, in particular, Asian consumers, who are a growing market for lamb.
The Sheep CRC has found that this odour is caused by branched chain fatty acids.
These fatty acids increase with age, so that odour is generally associated with mutton. However, younger animals can be affected, and feedlot diets that have a large proportion of high starch grains can be a key contributor. Inclusion of 20% roughage into feedlot diets largely eliminates this problem.
For more information see Quality Sheepmeat - Taking the mutton out of lamb (see the Practical Wisdom note below).
Choose from the tabs below to find more detailed information.
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.
Download the meat publications below.
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...
Click Here To Read Full Article »
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...
Click Here To Read Full Article »
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...
Click Here To Read Full Article »
http://www.sheepcrc.org.au/information/news/sheep-selection-serves-superior-lamb-03-11-2011.php
