Farm factors that influence the eating qualitites of lamb meat

If predictions for future growth of New Zealand’s exports of chilled lamb meat are to be fulfilled, overall quality will have to be maintained at a consistently high level, and properties like storage life and appearance will require emphasis. A review of scientific literature showed that a wide range of farm practices can influence meat quality. The trend to breed leaner lambs, to slaughter more ram lambs at heavier weights and older ages in winter and spring, and effects of stressful experiences before slaughter, were seen as areas of potential concern for the production of high quality meat. However, it has not been established that these factors are of economic importance to the meat industry. It is suggested that they should be investigated as possible constraints on the future development of markets for premium quality lamb.

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