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Australian Lamb Meat – The Response to Societal and Ethnic Influences
Korean J. Food Sci. An. 2018;38:653-663
Published online August 31, 2018;  https://doi.org/10.5851/kosfa.2018.e1
© 2018 Korean Society for Food Science of Animal Resources

David Laurence Hopkins* and Stephanie Marie Fowler

NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia
Correspondence to: David Laurence Hopkins
NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia
Tel: +61-2-6349-9722
Fax: +61-2-6342-4543
E-mail: david.hopkins@dpi.nsw.gov.au
Received May 30, 2018; Revised July 5, 2018; Accepted July 6, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Lamb has long been considered a traditional meal within Australia; however as consumer preferences have changed since the 1950’s, consumption of lamb has decreased from the 1980’s. This is the result of changing societal roles, particularly for females, decreasing household sizes and increasing awareness of the impact of food choices on human health. Since the 1980’s improvement of farm practices and increases in genetic gains has addressed part of this decline by increasing the amount of lean meat and decreasing fat in lamb retail cuts. Yet, this has created a challenge for the industry to utilise the larger carcases now being produced. Thus, a whole value chain approach to increasing consumption has been undertaken through several research programs to create cuts which suit the modern consumer, examine nutritional and eating quality and increase adoption of value added cuts. Therefore, this paper outlines this history of changing consumer patterns and the consequent research to address these changes.
Keywords : lamb, eating quality, nutritive value


August 2018, 38 (4)