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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 The information provided within this page is no longer actively updated and may now be out of date.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/


Eating Quality Improvement

 

Lamb is a widely perceived as tasty and nutritious, but what is this built on?


Taste panels have been employed to better understand what makes lamb appealing and to tease apart the effects on taste from different breeding and management strategies.

Lately, laboratory tests have also been applied to determine the eating quality of meat.

Find out more about these factors in lamb and sheepmeat:

 

Choose from the tabs below to find more detailed information.


 


Practical Wisdom Notes Reports, Articles and Presentations

Practical Wisdom Notes / Fact Sheets

Practical Wisdom Notes - Quality Sheepmeat Series

Sheep CRC Practical Wisdom Notes is a series of technical notes to assist sheep producers to make sound decisions about technology and practices and then to have the know-how to implement their decisions.


Reports, Articles and Presentations

Publications - Meat

Download the meat publications below.


Sheep CRC 2010 Conference Papers - Meat

This Conference combined world class science with its practical application.


Wool meets Meat - 2006 Conference Papers - Meat Science

Sheep CRC Practical Wisdom Notes is a series of technical notes to assist sheep producers to make sound decisions about technology and practices and then to have the know-how to implement their decisions.