US MARC Lamb tenderness study
The below PDF is an article examining age related tenderness changes in lambs at slaughter. Factors regulating lamb longissimus tenderness are affected by age at slaughter
Education
Guidelines for the measurement of pH in lamb
Background There are two types of muscle shortening which result in tough meat. These can be monitored by measuring pH/temperature changes with time Cold shortening This is more likely in conventional operations where electrical stimulation is not used. Avoidance of cold shortening can normally be achieved by ensuring that no muscle temperature falls below 10oC […]
Factors Affecting the Palatability of Lamb Meat
The PDF below was prepared by Susan Duckett of the University of Georgia. Factors affecting the palatability of lamb
Alliance Meat Quality Summary ’08
A PDF discussing the relationships surrounding meat eating quality in NZ. Alliance Meat Quality Summary 07-08
Australian lamb meat quality report
A report from Food Science Australia. PDF below. Aust lamb meat quality report
Sheep Meat Eating Quality
A report from Food Science Australia. PDF below. Aust lamb rmeat quality report
Effects of breed of sire on carcass composition and sensory traits of lamb
The following PDF provides information from US MARC comparing sheep meat quality and carcass composition across several sheep breeds. MARC sire comparison
Fatty Acid Composition and Palatability of Lamb from Hair Sheep
The following PDF was prepared for the 2005 Hair Sheep Workshop at Virginia State University by Susan Duckett and Scott Greiner. Fatty Acid Composition and Palatability of Lamb from Hair Sheep
Sheepmeat flavour and odour: a review
The below is a link to a detailed report filed for the Sheep CRC of Australia. Sheepmeat flavour and odour: a review
Ethnic Lamb Buying and Preparation Behavior and Preferences
The linked report was prepared under contract between members of the Agribusiness, Food and Consulmer Economics Research Center (AFCERC) and the American Lamb Board.