Lamb and sheep meat eating quality — industry and scientific issues and the need for integrated research

B. C. Russell; G. McAlister; I. S. Ross; D. W. Pethick

doi:10.1071/EA04007

INTRODUCTION

Next Contents Vol 45(5)

Lamb and sheep meat eating quality — industry and scientific issues and the need for integrated research

B. C. Russell ^A ^D , G. McAlister ^A , I. S. Ross ^B and D. W. Pethick ^C ^E

+ Author Affiliations

- Author Affiliations

^A Meat and Livestock Australia, Locked Bag 991, North Sydney, NSW 2059, Australia.

^B 7/2 Torresdale Road, Toorak, Vic. 3142, Australia.

^C Division of Veterinary and Biomedical Sciences, Murdoch University, Murdoch, WA 6150, Australia.

^D Present address: Food and Agribusiness Research, 115 Pitt Street, Sydney, NSW 2000, Australia.

^E Corresponding author. Email: d.pethick@murdoch.edu.au

Australian Journal of Experimental Agriculture 45(5) 465-467 https://doi.org/10.1071/EA04007
Submitted: 20 January 2004 Accepted: 9 March 2004 Published: 27 June 2005

Abstract

This paper provides an introduction to the special edition of the Australian Journal of Experimental Agriculture dedicated to an integrated research program aimed at understanding the critical control points which determine the consumer defined eating quality of Australian lamb and sheep meat. The reasons for a general approach in the research is outlined.

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