Meat Eating Quality - A Whole Chain Approach: Factors Affecting Lamb Eating Quality

DescriptionThis is one of 3 reports on a project which investigated, in a commercial environment, factors in the food chain affecting the eating quality and consistency of meat in the Scottish red meat sector
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Official Print Publication Date
Website Publication DateDecember 07, 2004

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MEAT EATING QUALITY - A WHOLE CHAIN APPROACH
Factors Affecting Lamb Eating Quality

Final Report to SEERAD
24 November 2004

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This document is also available in pdf format (828k)

Contents

Acknowledgements
Executive summary
Background
Objectives and experimental design
Methods
On-farm and transport
Slaughter and carcass processing
Carcass sampling
Sensory panel (trained taste panel)
Statistical design and analyses
Results
Treatment effects on carcass characteristics
Individual treatment effects on eating quality
Combined effects on eating quality
Effect of enhanced processing in the different abattoirs
Variability of trained taste panel results
Conclusions

Appendix 1. Farmer protocols
Appendix 2. Deviations from protocol

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