Assessment of Fat in Mutton and Lamb

Abstract

attention from consumers. They are reluctant to purchase meat which carries an excess of fat. This change in demand has been brought about by high meat prices, return to freedom of choice, and altered working and living conditions. As a consequence of these factors, distinct price differentials have been in operation which have favoured light-weight and less fatty carcasses. The meat producer is aware of this change in demancl and has made a worthwhile attempt to satisfy it. However, with certain classes of meat, particularly ewe mutton, there are often practical difficulties of some magnitude to be overcome if this meat is to be acceptable to the conslimer iii terms of carcass weight and state of fatness. As a prelude to povicling soundly based advice, research in the last few years at Massey Agricultural College has been concentrated on fatness in ewe mr.ltton and in lamb. This pipe] will outline some of the work in this field.