Quality attributes in Australian lamb: a review

Abstract

During the last decade, research on lamb meat and consumer preferences for lamb meat has significantly increased the potential for processors to maximise the eating potential of specific cuts of meat from a carcase, and predict which carcasses or cuts of meat will give consumers a good eating experience. However, information flow from consumers, retailers and processors back to producers is mixed and conflicting. In this literature review we focus on the quality attributes of Australian lamb at each stage in the supply chain, as well as discuss the conflicting messages implicit in prices received for lambs by producers.