Scientific research provides blueprint for lamb quality
5/06/2003
New research on sheepmeat eating quality has provided a blueprint for industry to maintain and improve the high quality of Australian lamb. Results released today of Sheepmeat Eating Quality (SMEQ) research undertaken by Meat and Livestock Australia (MLA) has generated comprehensive information on the key factors affecting the eating quality of lamb, hogget and mutton. MLA Southern Research Manager Dr Ben Russell said the results from the research, based on 40,000 consumer taste tests, showed that all lamb cuts as well as many hogget and mutton cuts, produced eating quality that was on average rated by consumers as 'good everyday' or better. "The research confirmed that the eating quality of Australian lamb is excellent. More importantly, the results have also enabled us to identify the most cost effective strategies for producers, processors and retailers to optimise the eating quality of all sheepmeat - lamb, hogget and mutton," Dr Russell said. "Building longterm consumer demand in a competitive marketplace requires continuous improvements in quality. The results from this research provide industry with the information and tools to achieve that." The $2 million research program was conducted over three years and showed that unlike beef (where tenderness is the dominant factor), consumers rate flavour, juiciness and tenderness equally in their overall enjoyment of lamb and sheepmeat. Key results include the following.
* Acceptable eating quality requires good management from all sectors of the supply chain, with processing the most important in determining eating quality.
* In the processing sector, in addition to selecting the right lambs, key elements to optimise eating quality included chilling regime, electrical stimulation, the use of tenderstretching and adequate ageing.
* Key factors on-farm were ensuring good nutrition and steady growth prior to slaughter, and minimising pre-slaughter stress.
* At retail and foodservice, matching the right cuts to the right cooking method and allowing adequate ageing were the most important factors. Some supply chain participants involved in the research have already used the results to improve the eating quality consistency of their product. Castricum Brothers at Dandenong in Victoria, have used the SMEQ research to develop an eating quality assurance system to underpin their 'Country Tender' brand of premium foodservice lamb. Hillside Meats in Western Australia - behind the high quality 'Q Lamb' brand - are also using the results to develop a line of high quality branded hogget and mutton cuts. Practical information from the research results is being distributed to producers, processors, retailers and foodservice operators while a discussion paper will be prepared for consideration by industry. "The research results alone are important for the industry because it shows how we can consistently optimise product eating quality," Dr Russell said. "However, a particularly pleasing aspect of this research is that it found that many hogget and mutton cuts can consistently provide high eating quality to consumers. This provides clear commercial opportunities for supply chains." The SMEQ research was undertaken by a national team of leading meat quality scientists led by Professor David Pethick from Murdoch University. The team included scientists from the University of New England, NSW Agriculture, the Victorian Department of Primary Industries, Agriculture WA, Cosign Limited and Sensory Solutions. Full scientific papers from the SMEQ research program will be published in a special edition of the Australian Journal of Experimental Agriculture. Ends. Released by: Megan Ball - MLA Industry Affairs & Communication - 02 9463 9107
Media contacts: Dr Ben Russell - 02 9463 9303 Meat & Livestock Australia Ltd ABN 39081678364. Level 1, 165 Walker Street, North Sydney NSW 2060
Locked Bag 991, North Sydney 2059 Telephone +61 2 9463 9333 Fax +61 2 9463 9393 www.mla.com.au
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