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The temperature when the pH=6.0 (temp@pH6) impacts on the tenderness and eating quality of sheep meat. Due to the expense, sarcomere length is not routinely measured as a variable to explain variation in shear force, but whether measures such as temp@pH6 are as useful a parameter needs to be established. Measures of rigor onset in 261 carcases, including the temp@pH6, were evaluated in this study...
This review examines the roles of halophytic forage shrubs such as saltbush (Atriplex spp.) in the production of high quality sheep or goat meat. It is apparent that saltbush-based pastures have the potential to produce a carcass with proportionately more carcass lean (with less fat) and boost muscle vitamin E to levels that benefit meat colour stability. With careful consideration of production targets...
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