Journal article

Quality meats from Merinos

RD Warner, FR Dunshea, EN Ponnampalam, D Ferguson, G Gardner, KM Martin, L Salvatore, DL Hopkins, DW Pethick

International Journal of Sheep and Wool Science | Published : 2006

Abstract

Consistent high-quality lamb products are required to maintain consumer confidence and consumption. We conducted studies to compare the meat quality traits of Merinos with those of first- and second-cross lambs. There is great diversity within the Merino genotype, particularly with regard to wool fibre diameter, which complicates generalisations. However, studies of the quality of meat from Merinos were unanimous in that Merinos produce meat that rates highly in terms of flavour, tenderness and overall acceptability. In one study, the retail display-life of loin meat from Merinos was inferior; high pH has been a consistent problem with Merino meat for a number of years. The prevalence of hig..

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