Animal factors affecting the meat quality of Australian lamb meat

Effect of animal and nutritional factors and nutrition on lamb meat quality

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Translating science into the next generation meat quality program for Australian lamb.

This paper introduces a series of papers in the form of a special edition that reports phenotypic analyses done in parallel with genotypic analyses for the Australian Sheep Industry Cooperative Research Centre (Sheep CRC) using data generated from the information nucleus flock (INF). This has allowed new knowledge to be gained of the genetic, environment and management factors that impact on th...

Improving the Quality of Lamb Meat through Electrical Stimulation

A selection of second cross lambs (18 to 24 kg, fat score 2 to 3), processed at a country abattoir, were subjected to either high voltage (HV) or low voltage (LV) electrical stimulation (ES) within 30 minutes of slaughter. Warner Bratzler (WB) shear force measurements were made on loin and leg muscles to investigate the effects of electrical stimulation on tenderness. Ultimate pH, meat colour a...

Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat

Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3-5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, an...

Improving Lamb Lean Meat Yield