A new study is underway to determine the effects of long-haul shipping on Australia’s export lamb.
Murdoch University PhD candidate Maddison Corlett aims to determine whether the time spent in transit from Australia to the US changes the quality of chilled lamb cuts. This is in response to reports from American consumers that Australian lamb has a “gamey” flavour.
While these reports could simply be due to Americans’ preference for beef, Corlett believes that the ageing that occurs during long-haul shipping could also be responsible.
Corlett’s project will involve sending lamb aged at five days, 21 days and 45 days to Texas Tech University to be tested. The university will cook the meat and serve it to consumers, asking for their feedback.