The latest eating quality science - managing intramuscular fat and tenderness to improve the consumer experience

This paper discusses the new research and potential implementation phases associated with managing eating quality in Australian lamb. Firstly we discuss the need for electrical stimulation systems as part of lamb processing, especially for supply chains with a domestic focus. We then describe the new eating quality traits being developed in the Sheep CRC Information Nucleus program namely intramuscular fat, shear force tenderness and consumer evaluation using Meat Standards Australia taste panels. Finally we discuss future ways the Industry will underpin and guarantee eating quality of lamb cuts