Processing technology changes in the Australian sheep meat industry: an overview

Abstract

Over the last 20 years the Australian sheep industry, particularly the lamb meat sector, has undergone a major change in focus such that consumer requirements are a paramount determinant for production and processing developments. As a result automatic accurate methods of measuring carcasses for traits like fatness and meat yield have been important to aid a reduction by industry in carcass fat levels in line with domestic and international consumer demand. This occurred while carcass weight increased due to a range of genetic and production factors implemented on-farm. Further to this in the last 5–7 years there has been a dramatic increase in the adoption of electrical technologies based on new methodologies with a shift in focus onto eating quality. Underlying this new approach was the electrical stimulation of individual carcasses on segmented electrodes in a dose-responsive way with electricity that has short pulse widths and low to medium voltages and is thus much safer than the original high voltage systems. This technology allowed stimulation units to be fitted into abattoirs where this was not previously possible and validation showed that the technology could reduce toughness in lamb destined for the domestic market and some export markets. More recent technology to stretch and shape cuts shows promise for improving both the quality and product range from sheep and lamb carcasses. The industry continues to focus on meat quality and has shown a significant increase in exports, while maintaining per-capita domestic consumption at record retail prices. This indicates an industry where research investment across the board has shown significant returns.