Page 16 - Commercial Suffolks 2019

SUFFOLK The results of recent studies by
the AHDB/Signet’s Ramcompare*
LAMB project and the Ulster University’s
Food and Consumer Testing Suite,
highlight the benefits of the Suffolk
SETS breed for both producers and

consumers. Not only do Suffolks
THE finish faster and outperform other
breeds for muscle depth, it is also
first choice for 70% of consumers
STANDARD with key attributes being taste,

flavour and texture.

NUMBER ONE FOR TASTE

A recent Descriptive Sensory Test carried out
in June by the Ulster University at their Food
and Consumer Testing Suite has thrown up
some great results for the Suffolk breed. The
attributes measured were appearance, aroma,
taste, texture, overall flavour, succulence and
tenderness. The lambs in the study were Suf-
folk cross, Texel cross and Charollais cross.
Suffolk Cross Lambs out of Texel Mule All three scored highly in the test. The Suffolk
Ewes (Flock: A Smellie, Peebles) cross lamb scored highest for all attributes
and was statistically significantly higher for
appearance, aroma, taste, texture and flavour.
Participants were also asked to note their pref-

* The RamCompare project is being managed
by a consortium of partners from the UK sheep
industry supply chain. It is financed by AHDB,
Hybu Cig Cymru – Meat Promotion Wales
(HCC), Quality Meat Scotland and Agrisearch,
Suffolk Cross lambs out of Scotch Mule with support provided by Sainsbury’s, Randall
Ewes (Flock: A Foster, Melrose) Parker Foods, Dunbia and Scotland’s Rural
College (SRUC).

14 Commercial SUFFOLKS – AUTUMN 2019