“Carcase grading for factors associated with eating quality is on the way, as is a new cuts-based MSA lamb grading system”, said Professor Dave Pethick from Murdoch University. Lean meat yield is antagonistic to eating quality. The ability to measure both lean meat yield and intramuscular fat at chain speed will enable lamb and sheep meat to be graded as three, four- and five-star lamb. Technology to allow chain speed testing of intramuscular fat will be tested later this year.
