@conference {60954,
	title = {Quality of chilled-never-frozen versus chilled-frozen-thawed lamb : Brief Communication},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {69},
	year = {2009},
	month = {Jun},
	pages = {108-111},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {Chilled lamb currently attracts a premium price over frozen accelerated conditioning and ageing (AC\&A) lamb in New Zealand{\textquoteright}s traditional lamb markets. AC\&A lamb is fully frozen within 48 h of slaughter (Hagyard, 1979). The price differential between chilled-never-frozen (CNF) and AC\&A frozen lamb is due to CNF lamb having more reliable tenderness, less drip loss and longer colour display life than AC\&A lamb. There is no clear evidence that the eating quality of CNF lamb is superior to... Continued },
	issn = {1176-5283},
	author = {Wiklund E and Farouk MM and Stuart A and Cartwright S and Penney N and Rosenvold K}
}
@conference {41769,
	title = {Comparison of white clover , perennial ryegrass and the high tannin containing forage Lotus pedunculatus as finishing diets : Effect on sheepmeat quality},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {67},
	year = {2007},
	month = {Jan},
	pages = {426-430},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Wanaka},
	abstract = {Rams were finished for 22 days on Lotus pedunculatus(LP), perennial ryegrass (Lolium perenne) (RG), or white clover (Trifolium repens) (WC). WC sheep had higher carcass weight (P < 0.001), muscle fat (P < 0.01) and back fat (P < 0.03) depths compared to those finished on LP or RG. Muscle glycogen at slaughter was lower (P < 0.01) in RG compared to LP and WC. Loin p-Cresol was higher (P < 0.001) in LP animals compared to WC or RG. Meat from RG tended to havea more stable retail colour display life compared to LP or WC (P < 0.01). Meat from LP had higher loss of weight during cooking (P < 0.05) compared to WC. The animal diet did not affect the flavour of their meat. There was a strong negative correlation between loin p-Cresol and sheepy odour (r = -0.7; P < 0.05). Within the parameters of this study, finishing lambs on a high tannin containing forage diet did not improve the quality attributes of their meat. The digestibility of the forage diet seems to have exerted a stronger effect on meat quality.},
	issn = {1176-5283},
	author = {Farouk MM and Tavendale M and Lane G and Pulford D and Waller J}
}
