Maintaining the appeal of Australian lamb to the modern consumer
S. M. Fowler A B F , J. M. Hoban A , G. Melville C , D. W. Pethick A D , S. Morris E and D. L. Hopkins A B
+ Author Affiliations
- Author Affiliations
A Cooperative Research Centre for Sheep Innovation, Armidale, NSW 2350, Australia.
B Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
C NSW Department of Primary Industries, Agricultural Research Centre, Trangie, NSW 2823, Australia.
D School of Veterinary and Biomedical Science, Murdoch University, WA 6150, Australia.
E NSW Department of Primary Industries, Wollongbar Primary Industries Institute, Wollongbar, NSW 2477, Australia.
F Corresponding author. Email: steph.fowler@dpi.nsw.gov.au
Animal Production Science 58(8) 1392-1398 https://doi.org/10.1071/AN17773
Submitted: 8 November 2017 Accepted: 20 March 2018 Published: 9 May 2018
Abstract
Aligning the production of lamb cuts with consumer preferences is an ongoing challenge for the Australian lamb supply chain. In recent decades, genetic and on-farm management practices have improved, while the demographics of consumers and their consumption patterns have changed. This has resulted in larger traditional lamb cuts, which have less appeal to modern consumers. Therefore, research has been conducted to determine the potential to fabricate new value-added lamb cuts from heavier carcasses, determine consumer preferences for lamb roasts, investigate the impact of increasing carcass weight and fat depths on the production of value-added retail cuts and determine the nutritional composition of these cuts. In an effort to address these issues, a new value-added cut, the compact shoulder roast, was developed from the forequarter of the carcass to provide an option for retailers processing heavier lamb carcasses. A subsequent survey of consumer preferences highlighted that preferences for roast weight and size were affected by frequency of consumption, with daily consumers preferring the heaviest roasts and younger consumers preferring lighter roasts, implying the need for further fabrication, such as that required for the compact shoulder roast. However, the time taken to fabricate these value-added cuts increases with each kilo increase in carcass weight and decreasing saleable meat yield of lamb carcasses results as the degree of value-adding increases, indicating that a higher average price per kilo is required at retail. Subsequently, value-added cuts will need to be marketed on the basis of other product qualities such as nutritive value. However, profiling of lamb cuts has also shown that there is little data on the nutritive value of a range of lamb cuts, apart from the loin, so work has been undertaken to address this deficiency using grass-fed lamb through a major supply chain.
Additional keywords: consumer preferences, consumption trends, red meat.
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