Consumers' want for visually appealing meat, and the genetic science behind producing such a trait has been explored in a recent summary paper which described key industry findings on the quality of Australian Lamb.
Paper co-author and Department of Agriculture and Food Western Australia's (DAFWA) Robin Jacob says the findings were drawn from 12 research papers published in a special edition of Meat Science.
The studies were largely focused on lamb's sensory and visual appeal, and nutritional attributes as well as establishing breeding values for genetic traits needed to produce high quality lamb.
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