4.2 Sheep meat product development
Objective:
To develop new premium sheep meat products
Activities 2015-16:
1. Identify opportunities for three new sheep meat products – to add value to meat or to enable the access to new market places for WA sheep meat
a. Participate in the Sheep CRC yearling merino and large lamb grading research project (May 2016) – to enable the potential value of yearling sheep meat to be realised on the basis of eating quality
b. A literature review and economic study of yearling production done by farm consultants, and a sensory evaluation experiment of yearling and lamb meat was conducted in China, USA and Australia.
Current and proposed activities:
1. Identify opportunities for three new sheep meat products.
a. Yearling production and sensory evaluation (December 2016) – A workshop to extend and develop the outcomes to industry
b. Dry ageing as a way to add value to mutton (December 2016) – A research proposal is being developed in response to interest from producers.
Outcomes and achievements:
The DAFWA component of the Sheep CRC project on yearling sheep meat has largely been completed. Extension of the results to the WA sheep meat industry can be undertaken once the sensory work done by Murdoch University has been completed. At a national level this will also involve incorporation into MSA standards and changes to sheep meat language as deemed appropriate by peak industry bodies such as the Sheep Meat Council. Lambs that miss the cut due to teeth eruption could be sold more profitably as hoggets, if their meat was valued according to eating quality rather than sheep age.
Engagement with local producers has been achieved to develop dry aged mutton products. Dry ageing is a well-established technique for value adding beef that improves tenderness and flavour. However, the process also reduces the weight of saleable meat. The research project will aim to refine the technique for mutton and to understand the financial parameters associated with dry ageing mutton.
One cool fact
Both the tenderness and colour of sheep meat changes with sheep age. Tenderness in meat decreases due to connective tissue becoming harder. However, this doesn’t happen until about 2 years of age and is seen in cuts such as loin.
Activity leader
Robin Jacob +61 (0) 8 9368 3470
agric.wa.gov.au/sibi
The Department of Agriculture and Food, Western Australia’s SIBI project is made possible by the State Government’s Royalties for Regions investment.