@conference {79006,
	title = {Exploring the effects of growth rate and meat yield on lamb meat quality},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {72},
	year = {2012},
	month = {Jan},
	pages = {150-151},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {<p>New Zealand sheep breeding programs currently place high emphases on selection for growth and yield. High growth rates and high meat yield have both been reported as having negative effects on meat quality in pig, beef and poultry (Dransfield \&amp; Sosnicki 1999), probably due to changes in muscle structure and metabolism. In contrast, organic pork has shown to be less tender than conventional pork, which is thought to be due to organic pigs growing more slowly (Therkildsen et al. 2012). It is of importance to evaluate these relationships in lamb.</p>
},
	issn = {1176-5283},
	author = {Campbell AW and Maclennan G and Lindsay S and Behrent MR and Cheong I and Kerslake JI}
}
