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The eating quality of Scottish lamb – a whole chain approach

Published online by Cambridge University Press:  23 November 2017

J. E. Vipond ,
R. I. Richardson ,
E. A. Hunter ,
G. R. Nute ,
S.A. Edwards  and
G. Simm
J. E. Vipond*
Affiliation:
SAC, Bush Estate, Penicuik, EH26 0PH, U.K
R. I. Richardson
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, U.K.
E. A. Hunter
Affiliation:
BioSS, JCMB, King’s Buildings, Edinburgh
G. R. Nute
Affiliation:
SAC, Bush Estate, Penicuik, EH26 0PH, U.K
S.A. Edwards
Affiliation:
School of Agriculture, Food and Rural Development, University of Newcastle upon Tyne, NE1 7RU, U.K.
G. Simm
Affiliation:
SAC, Bush Estate, Penicuik, EH26 0PH, U.K
*
Email: [email protected]
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Extract

There are many studies that show that breed, gender, age and feeding regime influence animal growth rate, meat yield and composition. These factors, together with slaughter and post-slaughter conditions, are thought to influence tenderness and flavour attributes of meat (Thompson, 2002)). Low variability is highly desirable and processes such as ‘A blueprint for improved consistent quality lamb’ (MLC, 1999) in the UK have attempted to improve the level and consistency of lamb eating quality. The purpose of this trial was to test whether the adoption of several key enhanced on–farm and in-abattoir practices led to improved eating quality throughout the lamb production season, especially for heavier, lean carcasses.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2005 , 2005 , pp. 57
Copyright
Copyright © The British Society of Animal Science 2005

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References

Thompson, J. (2002) Managing meat tenderness, Meat Science, 62, 295–308MLC (1991) A blueprint for improved consistent quality lamb. Milton Keynes, UK. Meat and Livestock Commission.Google Scholar