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Investigation of the variation in lamb meat quality on three winter finishing systems

Published online by Cambridge University Press:  22 November 2017

K Phillips ,
K P A Wheeler ,
A V Fisher  and
G Nute
K Phillips*
Affiliation:
ADAS, Stratford-upon-Avon, United Kingdom
K P A Wheeler
Affiliation:
ADAS, Stratford-upon-Avon, United Kingdom
A V Fisher
Affiliation:
University of Bristol, Bristol, United Kingdom
G Nute
Affiliation:
University of Bristol, Bristol, United Kingdom
*
Email: Kate.Phillips@adas.co.uk
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Extract

Consumer purchasing decisions are, to a large part, governed by the level and consistency of meat quality and there is a need to identify systems of production that deliver consistent lamb eating quality through the winter months that will restore retailer confidence in British lamb outside the main grazing season.. The Vipond et al. (2005) report on lamb eating quality highlighted the deterioration in lamb flavour post-Christmas and recommended that dietary effects be investigated with a specifically designed experiment.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 46
Copyright
Copyright © The British Society of Animal Science 2009

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References

Vipond, J., Richardson, R.I., Hunter, A., Nute, G.R., Edwards, S.A. and Simm, G. (2005) Proceedings of the British Society of Animal Science, 57 CrossRefGoogle Scholar