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AMPC, MLA, SHEEP CRC Fact Sheets


Sheep CRC Lean Meat Yield and Supply Chains Project

The CRC Meat Science Program aims to develop new technology and knowledge to underpin lean meat yield improvement of high quality lamb and sheep meat for domestic and international consumers......


DownloadFact sheet - Sheep CRC Projects - Issue date 27 January 2015 (598 KB)


Lamb Carcase Composition

LMY% can be increased by altering carcase composition towards more lean, less bone and less fat. The Carcase Plus Index is a useful tool to identify animals with high growth and muscularity, while maintaining carcase leanness. Selecting stock with Carcase Plus Index Data can ......




What is electrical stimulation?

Electrical stimulation enhances meat quality by improving tenderness and meat colour by effectively controlling the rate of pH decline of a carcase post-slaughter......




Types of Electrical Stimulation

A number of electrical inputs are available to Australian sheep meat processors to improve meat quality and occupational health and safety (OH&S). Optimising the rate of pH and temperature decline improves sheep meat eating quality. .....




Optimising Electrical Stimulation

Optimising the rate of pH and temperature decline improves sheepmeat eating quality. MSA for sheepmeat requires meat processors to measure and control systems to ‘hit’ the pH temperature window. Processors should do .....




Intramuscular Fat %

Consumers desire juicy, flavoursome and tender meat products, but are also seeking lower fat, healthier food options. These consumer drivers are linked to intramuscular fat percentage (IMF%), or marbling....




Lamb Eating Quality

Consumers demand premium quality and value for money when purchasing lamb. They are willing to pay more for a higher quality product, especially when the quality can be guaranteed....




Lamb Nutritional Value

Consumers demand lamb meat that is lean, palatable and has a good nutritional value. Nutrients such as iron and zinc are important for human health and represent a key marketing tool for red meat....




Lean Meat Yield Current and Future Technologies

Lean meat yield is one profit driver within lamb supply chains, driving on - farm efficiency, reducing wastage and new product development at processing. Lean meat yield percentage (LMY%) is the amount of lean meat that can be boned out from a carcase...




Meat colour and shelf life

When meat is sliced, the surface is exposed to oxygen and will change in colour from dark purple to bright red. This is because the colour of meat depends mainly on the pigment myoglobin. Myoglobin exists in three.....




Meat colour stability

Factors important for colour stability are also important for bloom colour and are influenced at different points along the supply chain, including on-farm, processing and retail......




Research breeding values

Genetics play a significant role in productivity and profitability. Recent research has shown many carcase traits are moderately to highly heritable and providegood opportunities to improve lamb....




The Process to optimise Electrical Stimulation

Electrical stimulation enhances meat quality by improving tenderness and meat colour and as a process employed on the slaughter floor, assists Australian processors to consistently deliver quality sheep meat.....