Lamb and sheep meat eating quality - Industry and scientific issues and the need for integrated research

Australian Journal of Experimental Agriculture

Volumn 45, Issue 5, 2005, Pages 465-467

  Russell, B C ^a,d   McAlister, G ^a   Ross, I S ^b   Pethick, D W ^c  

^a Meat and Livestock Australia   (Australia)

^b Murdoch University ^*  (Australia)

^c MURDOCH UNIVERSITY   (Australia)

^d Food and Agribusiness Research   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

MEAT; QUALITATIVE ANALYSIS;

OVIS ARIES;

EID: 23444444170     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA04007     Document Type: Article

References (13)

1. AMLC (1997) 'Lamb usage and attitude study, November 1997.' (Meat and Livestock Australia: North Sydney)
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4. Chrystall BB, Devine CE (1991) Quality assurance for tenderness. Meat Industries Research Institute of New Zealand Publication No. 872.
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10. Shorthose WR, Powell VH, Harris PV (1986) Influence of electrical stimulation, cooling rates and aging on the shear force values of chilled lamb. Journal of Food Science 51, 889-892.
11. Thompson JM, Gee A, Hopkins DL, Pethick DW, Baud SR, O'Halloran WJ (2005a) Development of a sensory protocol for testing palatability of sheep meats. Australian Journal of Experimental Agriculture 45, 469-476.
12. Thompson JM, Pleasants AB, Pethick DW (2005b) The effect of design and demographic factors on consumer sensory scores. Australian Journal of Experimental Agriculture 45, 477-482.
13. Yann M, Campbell A, Hoare W, Wheeler A (1994) Market description of beef and lamb - Consumer Research Program. Report on Stage 2, Project M.360 for Meat Research Corporation, Meat and Livestock Australia, North Sydney.