Research project launches booklet on lamb processing factors
A MAJOR research project led by Hybu Cig Cymru – Meat Promotion Wales (HCC) has launched a new publication aimed to inform and increase awareness of on-farm and processing factors that affect the eating quality of lamb.
Factors Affecting Lamb Meat Quality was launched last week by HCC’s Welsh Lamb Meat Quality Project at Aberystwyth University with a group of final-year undergraduate students.
HCC’s Welsh Lamb Meat Quality Project is part of a five-year Red Meat Development Programme, funded by the EU and Welsh Government, and seeks to ensure Welsh Lamb retains its worldwide reputation by studying consumers’ preferences and through scientific analysis of lamb samples.
Elizabeth Swancott, Red Meat Programme officer for HCC, explained, “The project is investigating on-farm and processing factors that can influence the eating and nutritional quality of PGI Welsh Lamb. The new publication aims to inform and increase awareness of the factors that enhance meat quality across the supply chain.
“These influential factors can be found on-farm, during the transportation of livestock and throughout the processing and packaging stages right up until the meat is cooked by the consumer. Factors Affecting Lamb Meat Quality explores all of those aspects and will support students studying a variety of degree schemes and help them with their studies.”
Dr Manod Williams, lecturer in Livestock Science at the Institute of Biological, Environmental & Rural Sciences at Aberystwyth University, added: “It is extremely important that our agriculture students get a flavour of meat production from the farmgate through the processing phase, to the consumer’s plate. There are so many factors that clearly influence meat quality and those have been relayed very effectively to the students by HCC today.
“Today’s session will benefit our students as they are currently learning about the scientific factors, onfarm, at the abattoir and on the plate that affect meat quality. Hearing the information from HCC today, reinforces the information they receive in the classroom.”