Guidelines on how to produce the best possible flavoured beef have been issued to the red meat industry.
The English Beef and Lamb Executive has released a report containing 11 recommendations based on research conducted by the University of Bristol.
Recommendations include excluding fish oils from finishing diets, avoiding extremely lean and over fat animals, and minimising pre-slaughter stress and retail pack exposure to high oxygen atmospheres and ultraviolet light.
MLC meat scientist Kim Matthews said: “Application of these recommendations will
reduce the variation in beef flavour and lead to increased consumer satisfaction with English beef.”
David Croston, Eblex chief executive, added: “This work demonstrates the value of co-operation between federal bodies on research and development when there are benefits to all. We will ensure that the benefits for our English beef industry are delivered.”
The English Beef and Lamb Executive has released a report containing 11 recommendations based on research conducted by the University of Bristol.
Recommendations include excluding fish oils from finishing diets, avoiding extremely lean and over fat animals, and minimising pre-slaughter stress and retail pack exposure to high oxygen atmospheres and ultraviolet light.
MLC meat scientist Kim Matthews said: “Application of these recommendations will
reduce the variation in beef flavour and lead to increased consumer satisfaction with English beef.”
David Croston, Eblex chief executive, added: “This work demonstrates the value of co-operation between federal bodies on research and development when there are benefits to all. We will ensure that the benefits for our English beef industry are delivered.”
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