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“On all sheep farms, animals have to be moved and handled several times during the year.Common treatments such as yarding, drafting,shearing and crutching are all unnatural activities for sheep, and can compromise overall performance if managed badly.Up to 40% of the time taken to perform a procedure can be spent moving sheep through yards and […]
“There is a wealth of information on how to profitably rear and raise sheep and cattle, while the recipe books and articles on cooking meat are endless. There is, however, less information available on issues such as selecting, handling, storing, packaging and presenting meat.Yet these are all critical for optimum quality, food safety, consumer satisfaction […]
“This booklet highlights the good and the bad in terms of carcass quality, fat levels and conformation. Its aim is to help producers understand the specifications of the market and to illustrate some of the factors that can effect carcass value and therefore producer returns.”—Steve Powdrill, National Selection Specialist, UK Understanding lamb and carcasses for […]
Building year round demand for lamb meat requires that consumer acceptance is addressed. The finishing and curfew strategies that you choose can influence carcase traits and the meat quality of your lambs. Optimizing management of the finishing and curfew periods is important for lamb meat value and returns. Read more—Achieving a brilliant finish to your […]
Recent work jointly funded by the Australian Sheep Industry Cooperative Research Centre (Sheep CRC) and Meat and Livestock Australia has found that the rate of pH and temperature decline of a carcase can significantly affect eating quality. The muscle pH of a carcase declines post-slaughter from 7.2 to about 5.5 due to the conversion of […]
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
