Improving the quality of lamb meat — taste, fatness and consumer appeal

Abstract

AbstractLamb has some positive attributes so far as consumers are concerned i.e. high levels of tenderness and flavour, a low incidence of quality problems (such as PSE muscle in pigs) and a ‘natural’ image. However, a major reduction in fatness of the meat on display in supermarkets is seen as essential to maintain sales in the UK and increase them abroad. Analyses of lamb cuts on retail sale shows that insufficient trimming is or can be done to produce a lean product. An increase in carcass weight would allow more scope for new methods of butchery and presentation. Changes in the way that lamb is marketed are essential in order to reduce carcass fatness. More use of carcass classification and an objective scheme can provide the basis for grading which penalizes over-fat carcasses. Tenderness and flavour can both be modified by changes on the farm and in processing. Chilling rate and ageing/conditioning are major factors controlling tenderness and diet is important in producing desirable flavour. There is considerable scope for improving eating characteristics by ensuring that the factors which affect them are at appropriate levels. However, the major factor in increasing consumer appeal remains a reduction in the fat content of lamb.