3 results for #meat-quality

The purpose of lairage is to rest sheep and cattle prior to slaughter, to recover from loading and transport. This project will further develop the findings of a previous pilot study to determine if a shorter time in lairage improves carcase yield, meat quality and animal welfare at a commercial scale.

This project will provide support for the development, delivery and implementation of the 'Mark II' Sheepmeat Cuts based system, which is designed to optimise eating quality and enhance on-farm practices to ensure a consistently high quality product is delivered to consumers.

This work aims to provide a step-change in prediction of end-product meat quality from non-invasive analysis at point of slaughter …