Hostname: page-component-77c89778f8-5wvtr Total loading time: 0 Render date: 2024-07-18T19:00:33.688Z Has data issue: false hasContentIssue false
  • English
  • Français

Added value products from lamb

Published online by Cambridge University Press:  02 September 2010

R. I. Richardson ,
A. A. Taylor  and
P. D. Jolley
R. I. Richardson
Affiliation:
AFRC Institute of Food Research, Langford, Bristol BS18 7DY
A. A. Taylor
Affiliation:
AFRC Institute of Food Research, Langford, Bristol BS18 7DY
P. D. Jolley
Affiliation:
AFRC Institute of Food Research, Langford, Bristol BS18 7DY
Get access

Abstract

Changes in eating patterns for reasons of cost, health or convenience, have resulted in reduced consumption of lamb. Carcass meat is being replaced by more processed, added value meat in the home, but novel lamb products have been difficult to develop due to small muscle size, hard fat and strong flavours. If value is to be added to lamb, texture and flavour of lamb and lamb products must be optimized. Whilst the use of electrical stimulation for beef carcasses, to avoid potential cold-induced toughening in modern chilling systems, is standard practice, little British lamb is stimulated in this way.

Restructuring can upgrade smaller or tougher and/or fatter parts of the carcass. It allows for regular portions of standard shape, size and composition, as in reformed hams, burgers, grillsteaks or sausages. The small size of the lamb carcass makes it expensive to bone and trim fat and connective tissue for the production of such products. This could be an increasing disadvantage if high quality, reformed, fresh products, using new binding technologies such as alginate or enzyme systems, gain a significant market share.

The ready meals market is expanding rapidly and although meat may not be the major component, it is usually the most expensive. These products may be fully sterile shelf-stable, cooked and frozen, or, more commonly, cooked and chilled with a shelf-life of a few days with carefully controlled refrigeration. Packaging has been highly developed for marketing these products. Unfortunately, traditional lamb products, such as moussaka and shepherds pie, are often now made from cheaper beef.

Larger lamb carcasses with lower fat, the use of mechanical bone removal or robotic butchery systems, innovative product or recipe design and the use of good packaging and presentation, would all aid in the development of lamb meat and meat product sales.

Type
Research Article
Information
BSAP Occasional Publication , Volume 14: New Developments in Sheep Production , January 1990 , pp. 115 - 124
Copyright
Copyright © British Society of Animal Production 1990

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Anonymous, 1980. Facts, flakes and fabricated meats. Urschel Laboratories, Valparaiso, Indiana.Google Scholar
Bradshaw, N. J. and Hughes, D. 1986. Meat product. European Patent Application 0 175 397.Google Scholar
Chapman, D. 1987. Method for processing meat and products made therefrom. International Patent Application PCT/AU86/00185.Google Scholar
Fretheim, K., Egelandsdal, B., Langmyhr, E.Eid, O. and Ofstad, R. 1988. Surimi-based food — the general story and the Norwegian approach. In Food Structure — Its Creation and Evaluation (ed. Blanchard, J. M. V. and Mitchell, J. R.), pp 265–278. Butterworths, London.Google Scholar
Gray, J. I., Crackel, R. L., Cook, R., Gastel, A., Evans, R. and Buckley, D. J. 1988. Observations on the antioxidant properties and thermal stability on an oleoresin rosemary. 3rd International Exhibition and Conference on Ingredients and Additives, Session 7.Google Scholar
Gray, J. I. and Weiss, G. M. 1988. Warmed-Over Flavour in Meat. National Livestock and Meat Board, Chicago.Google Scholar
Jolley, P. D., Lopes, R. L. T., Dransfield, E. and Perry, G. 1983. Rabbit meat for manufacuring: the effect of different post-slaughter cooling treatments. Journal of Food Technology 8: 481–493.CrossRefGoogle Scholar
Jolley, P. D. and Purslow, P. P. 1988. Reformed meat products — fundamental concepts and new developments. In Food Structure — Its Creation and Evaluation (ed. Blanchard, J. M. V. and Mitchell, J. R.), pp. 231–264. Butterworths, LondonGoogle Scholar
Langer, H. R. and Langer, A. W. 1973. Process for reducing the fat content of meats. U.S. Patent3780 191.Google Scholar
Lee, C. M. 1984. Surimi process technology. Food Technology: 38: (11), 69–80.Google Scholar
Locker, R. H. and Hagyard, C. J. 1963. A cold shortening effect in beef muscle. Journal of the Science of Food and Agriculture 14: 787.CrossRefGoogle Scholar
Maas, R. H. 1963. Processing meat. US patent 3 076 713.Google Scholar
Mckeith, F. K., Bechtel, P. J., Novakofski, J., Park, S. and Arnold, J. S. 1988. Characteristics of surimi-like material from beef, pork and beef by-products. Proceeds of the International Congress of Meat Science and Technology, Brisbane, Australia, pp. 325–326.Google Scholar
Marsh, B. B. and Leet, N. G. 1966. Studies in meat tenderness III. The effects of cold-shortening on tenderness. Journal of Food Science 31:450.CrossRefGoogle Scholar
Marsh, B. B., Woodhams, P. R. and Leet, N. G. 1968. Studies on meat tenderness. 5. The effects on tenderness of carcass cooling and freezing before the completion of rigor mortis. Journal of Food Science 33: 12.CrossRefGoogle Scholar
Ministry of Agriculture, Fisheries and Food. 1986. New Outlets for Lamb in Processing and Catering, Report of a Study Group. Maff, London.Google Scholar
Raharjo, S., Sofos, J. N., Maga, J. A. and Schmidt, G. R. 1988. Influence of meat restructuring systems on the lipid oxidation in lamb. Proceedings of the lnternationl Congress of Meat Science and Technology, Brisbane, Australia, pp. 410–412.Google Scholar
Sheard,P. R., Cousins, A., Jolley, P. D. and Voyle, C. A. 1989. A study of the particle characteristics of flake-cut meat. Food Microstructure in press.Google Scholar
Schmidt, G. R. and Means, W. J. 1986. Process for preparing algin/calcium gel structured meat products. U.S. Patent 4 603 054.Google Scholar
Soebstad, G. 1989. Surimi — a novel product for the food industry. Food Technology International Europe, 1989, Sterling Publications Limited, London, pp. 161–163.Google Scholar
Tannahill, R. 1973. Food in History. Methuen, London.Google Scholar
Taylor, A. A., Chyrstall, B. B. and Rhodes, D. N. 1972. Toughness in lamb induced by rapid chilling. Journal of Food Technology 7: 251.CrossRefGoogle Scholar
Thurman, W. N. 1989. Has poultry consumption risen because prices have dropped? Poultry International, September, pp. 56–58.Google Scholar