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The page you are currently viewing is part of the Sheep CRC archived website for the period 1 July 2007 – 30 June 2014. The information provided within this page is no longer actively updated and may now be out of date. For up to date information please visit the current Sheep CRC website at http://www.sheepcrc.org.au/


 

 

 

 

 

The Quality Sheepmeat series includes information on:

  • Reducing dehydration in slaughter lambs
  • Achieving target pH and temperature declines to improve meat quality
  • Achieving a brilliant finish to your lambs
  • Bone growth and selection for muscling
  • On-farm impacts on meat eating quality
  • Electrical stimulation for improved eating quality
  • Growth and carcase characteristics of the major sheep breeds in Australia
  • Taking the mutton out of lamb
  • Selection for growth and lean meat yield
  • Merinos can deliver
  • Meat colour and shelf life

 


DownloadReducing dehydration in slaughter lambs (720 KB)


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