Summary
This MLA R&D funding was provided to the Sheep CRC so as to research fundamental information on mechanisms regulating muscle growth, carcass yield and eating quality of sheep meat. This information was to be used to underpin future production and processing system changes to improve customer satisfaction of sheep meat. The Sheep CRC conducted basic R&D as was described in the CRC Operational Plans for Sub Program 1.3 (Meat Science) during 2003-04 (Annexure 1), 2004-05 (Annexure 2) and 2005-06. More information on the outcomes of these investments is available on the Sheep CRC web site at http://www.sheepcrc.org.au/
