Lamb Under Scrutiny

Press, Volume CVI, Issue 31115, 19 July 1966, Page 1

Lamb Under Scrutiny

(Prom Out Own Reporter)

WELLINGTON, July 18. The flavour and aroma of New Zealand mutton and lamb are the targets of preliminary studies being made by a group of New Zealand scientists. Their objective is to improve the product by overseas standards, notably those of the United States and Japan. It has been found that some people prefer a milder or slightly different flavour than New Zealanders enjoy in their Sunday roast. Research ia starting at •

grass-roots level. Scientists have found that the sheep's diet affects the taste and aroma. They have been feeding lambs on different pastures and assessing the difference. One flock of lambs taking part in the research project is being fed on pure ryegrass. Another is being fed on white clover. The difference in flavour and aroma of the meat from each group is described as “marked.” One group of scientists is taking the study from there to find out what effects other grasses have and how long the sheep must have on certain diets to produce results. Another research group Is looking at the meat tissue to try to isolate flavour. A third group 1; taking apart the

grasses to find the element which causes flavour. Scientists emphasise that the studies are as yet preliminary. “Up to now New Zealand has been concentrating on quantity of production. The emphasis is changing to quality," one Mid. Marketing officials Mid today that there was no question of the JapaneM not liking New Zealand meat in its present form. Last year 35,000 tons of New Zealand mutton wu shipped to Japan, and this year “we lack sufficient supplies to meet the demand.” The aim was to give the customers what they traditionally preferred, especially for the more discriminating market