alliance group meat quality

Alliance Group Lamb Meat Quality

As part of their continuing investment in research into meat quality for a demanding 'high-end' international consumer market, Alliance Group Ltd commissioned AbacusBio to conduct a series of independent trials designed to determine ways in which product quality can be improved through farm management practices.

Led by AbacusBio’s Anna Campbell, the team of Jo Kerslake, Bruno Santos and Grace Johnstone investigated the influence of genetics, diet, growth rate, yield and castration status on a variety of quality traits.  The trial has provided an invaluable insight into a critical aspect of Alliance Group’s business.

Focusing on meat colour, tenderness, pH and eating quality, the trials revealed a number of ways in which meat quality can be reliably improved on-farm, either genetically or through diet, while suggesting promising areas for further study.