Content related to the sectors: beef-lamb

Search our research report archive for information on ongoing and finished research projects

Investigation of the variation of lamb meat quality on three winter finishing systems

chicory and lamb flavour

Identifying practical ways to reduce the prevalence of dark cutting beef by better animal handling ante-mortem

Ensure the slurry store on your farm is practical, safe and legally compliant.

Plant based strategies to improve the nutritional value of beef for the consumer

NIR hyperspectral imaging to predict beef quality

Dry aging consists of placing unpackaged meat in a chiller under controlled temperature, humidity and airflow