Stud breeders, farmers and meat traders have considered carcass conformation or shape in sheep an important trait. This trait can be assessed on either carcasses or live animals for slaughter and breeding. Nevertheless, there is no single universally accepted de®nition of the term carcass conformation across the sheep industry. The use of the word carcass conformation in the sheep industry is f...

CRC for Sheep Industry Innovation, University of New England, Armidale, NSW 2351 Industry & Investment NSW, Trangie Agricultural Research Centre, Trangie, NSW 2823 Department of Agriculture and Food WA, South Perth, WA 6150 Department of Primary Industries, Werribee, Victoria 3030 Present address: Food and Nutritional Sciences, CSIRO, Werribee, Victoria 3030 Murdoch University, Perth, WA 6150 S...

Relevance. The article provides a justification for the use of sheep selection taking into account intra-breed type Prekos ewes in purebred breeding and crossing with producers semi-fine wool breeds Romney-Marsh Kuibyshevskaya to improve biological usefulness meat offspring. Methods : scientific economic experiment different options, productive Precos breed. Results. presents results study on i...

Tropical Africa contains almost one tenth of the world's sheep and over a quarter of its goats. Small ruminant production throughout this area takes place entirely under traditional systems, and since the meat produced is mostly for home consumption, a great deal of it escapes official marketing channels. As a result there is an undeniable lack of knowledge as to the part played by sheep and go...

Almost all consumers who buy sheep meat expect it to be tender and flavoursome. Toughness is caused by four major factors—advancing age of the animal, ‘cold shortening’ (the muscle fibre contraction that can occur during chilling), animal stress [unfavourable meat acidity (pH)], and the cut (i.e. connective tissue content/structure). Meat quality can be improved by careful selection of pastures...

By studying carcass quality, expressed as affection, pathological findings, slaughter-weight and evaluation, a picture of an animal's health and potential as high quality food is achieved. This study compares the carcass quality in Swedish certified organic meat production with that of conventional meat production slaughtered during 1997. The study involves 3.9 million pigs, about 570,000 cattl...

Meat source fraud and adulteration scandals have led to consumer demands for accurate meat identification methods. Nucleotide amplification assays have been proposed as an alternative method to protein-based assays for meat identification. In this study, we designed Loop-mediated isothermal amplification (LAMP) assays targeting species-specific mitochondrial DNA to identify and discriminate eig...

demand for farm output is theoretically consistent with consumer demand and marketing performance. many studies have focused on demand interrelationships at the retail level, but not on the demand for farm output. in this study, derived demand elasticities of sheep, beef and chicken were estimated in a complete system of demand functions by seemingly unrelated regression estimator (sure) for th...

Hot boning of beef and sheep carcases has distinct advantages over cold boning. The warm meat is soft and requires less effort to bone, occupational overuse injuries are less likely to occur, there is potential for improved yield, and expensive chilling of fat and bones is avoided. There are also benefits in terms of certain processing qualities when hot boned meat is used to manufacture meat p...

A study was conducted in Northern Ethiopia to assess the sheep production system and factors affecting live sheep supply for quality meat. The survey was done in selected districts known for their high density of sheep population. The flock structure seems to be affected by the demand, requirement of breeding female, feed availability and the occurrence of disease and natural calamities. Farmer...