GENETIC selection tools for improving lamb eating quality will be outlined in the next episode of the Intercollegiate Meat Judging Association webinar series tomorrow.

The next instalment will tackle the topic of ‘Breeding lambs today for consumers of tomorrow’ and feature Meat & Livestock Australia’s LAMBPLAN development officer James Taylor, and leading Victorian breeders, Steve and Debbie Milne of Waratah White Suffolks at Branxholme.

Mr Taylor said sheep breeders now have a range of objective genetic selection tools at their disposal, which can assist them in both improving the productivity of their flock while also improving the eating quality of lamb when it reaches the consumer.

His presentation will cover what consumers are telling us, how industry invests in eating quality and how producers can make it work for them.

The Milnes will give producer’s perspective and outline how they used data-driven decision-making in breeding White Suffolks.

As a result of COVID-19 restrictions forcing the cancellation of its conferences and workshops, ICMJ has shifted to digital delivery to ensure students and young industry professionals can continue to access meat science training and networking opportunities.

The ICMJ Association is a not-for-profit organisation run by a 100 percent volunteer committee, funded by Meat & Livestock Australia, the Australian Meat Processing Corporation and industry sponsors, with a mission to ‘Inspire and develop future professionals in the global red meat industry’. The Australian ICMJ branch is in its 30th year, and has a long and successful reputation of attracting graduates to careers in the red meat industry.

Previous webinars have addressed new technologies for measuring eating quality in beef and lamb, and carcase yield measurement technologies and their integration in processing plants. Video recordings of these webinars are available at www.icmj.com.au.

Tomorrow’s webinar will start at noon and run till 1pm. To connect, download Zoom and register your attendance by clicking here.