A new project by Hybu Cig Cymru – Meat Promotion Wales (HCC) will investigating the meat quality of fresh and frozen PGI Welsh Lamb, focusing on the impacts of freezing the product.
The project, which is being delivered in collaboration with AberInnovation, is being launched at the Royal Welsh Show (July 22-July 25).
The work aims to build on the Welsh Lamb Meat Quality Project previously completed by HCC and will make use of consumer taste panels to understand if there is consumer preference towards different fresh or freezing methods of lamb.
The project will be launched at the HCC stand on Wednesday (July 24).
Eating quality attributes tested will be tenderness, juiciness, aroma, flavour liking and overall liking.
Blind taste tests will take place with samples being sourced from Welsh farms and processed at PGI Welsh approved abattoirs, under scientific protocol.
HCC said the project will address and inform knowledge gaps in the supply chain around the differences in quality in fresh and frozen PGI Welsh Lamb.
It is hoped that, in turn, this work will support the wider industry with developing export and domestic markets and shelf life.
The research could also prove beneficial in reducing transportation costs, improving carcass balance and increasing environmental sustainability of product, HCC said.
PGI Welsh Lamb
HCC project leader, Dr Eleri Thomas, said: “This project will inform industry and the supply chain around the capabilities and effects of freezing PGI Welsh Lamb and will offer increased understanding in this area.
“This could prove to be highly beneficial to the wider sector as we look to increase sustainability in the supply chain and widen markets for PGI Welsh Lamb.”
HCC’s project is funded through the AberInnovation Solutions Catalyst programme funded by the UK government, driven by Levelling Up and supported by UKRI – BBSRC.
“We would warmly invite anyone interested in hearing more about this exciting new research to join us at 11:00a.m on the HCC stand at the Royal Welsh Show,” Dr Thomas said.
