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 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.”
