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Recommend practices for optimising lamb quality. Eblex – Optimising Lamb Meat Quality (EBLEX exists to enhance the profitability and sustainability of the English lamb and beef sectors. It is funded by a statutory check-off paid on all beef and sheep animals slaughtered in or live animals exported from England.)
The below PDF is from Eblex. Uk lit review (complete) re. lamb quality EBLEX exists to enhance the profitability and sustainability of the English lamb and beef sectors. It is funded by a statutory check-off paid on all beef and sheep animals slaughtered in or live animals exported from England.
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
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 […]
The PDF below was prepared by Susan Duckett of the University of Georgia. Factors affecting the palatability of lamb
A PDF discussing the relationships surrounding meat eating quality in NZ. Alliance Meat Quality Summary 07-08
