Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.05.009
Abstract: This study investigated the effectiveness of visible-near-infrared (VISNIR) spectroscopy at classifying Australian lamb for: a) ultimate pH (pH 24), b) meat tenderness (i.e. shear force at day 5 of ageing, SF5) and c) intramuscular fat (IMF)… read more here.
Keywords: australian lamb; ultimate meat; content; meat ... See more keywords
Maintaining the appeal of Australian lamb to the modern consumer
Sign Up to like & getrecommendations! Published in 2018 at "Animal Production Science"
DOI: 10.1071/an17773
Abstract: Aligning the production of lamb cuts with consumer preferences is an ongoing challenge for the Australian lamb supply chain. In recent decades, genetic and on-farm management practices have improved, while the demographics of consumers and… read more here.
Keywords: australian lamb; lamb; value added; value ... See more keywords