Sheep meat comes from a wide variety of farming systems utilising outdoor extensive to
indoor intensive with animals of various ages at slaughter. In Europe, slaughter may occur …

Lamb meat is cooked using different methods which help to impart good taste, flavour and
aroma and they also improve the nutritional quality and ensure food safety. However …

Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef,
lamb, and pork. Drivers of consumer liking are interrelated across these species, but there …

This paper reviews current literature relating to the effects of chilled and frozen storage on
the quality characteristics of red meat (lamb and beef). These characteristics include …

Intramuscular fat (IMF) content plays a key role in various quality traits of meat. IMF content
varies between species, between breeds and between muscle types in the same breed …

In order for livestock industries to consistently produce high quality meat, there must be an
understanding of the factors that cause quality to vary, as well as the contribution of genetics …

Meat scientists often use objective, laboratory-based methods to understand the sensorial
properties of red meat. These approaches are advantageous because of their …

Intramuscular fat (IMF) contributes importantly to various aspects of meat quality, and genetic
regulation is an effective pathway to improve IMF deposition in sheep. In this study, we …

Meat tenderness is a quality trait critical to consumer acceptance and determines
satisfaction, repeat purchase, and willingness to pay premium prices. The aim of this review …

Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins
lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity …