Beef sternomandibularis muscle was tenderised by marinading in 1.5 % acetic acid.The effect was marked whatever the cooking temperature, but greatest with mild or severe cooking (60 or l0OOC). Addition of 12 % sucrose further increased tenderness.Juiciness was not improved, with or without sucrose. Longissirnus dorsi steaks when marinaded and grilled showed only a small increase in tenderness. Lengthy soaking of a thick steak is necessary to achieve full penetration of the marinade. Marinading appears to be particularly effective in tenderising muscles containing a large amount of connective tissue, but the benefit is marginal in top quality cuts.

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As part of a general investigation into mutton quality, the relative contribution of mutton fat and lean to general palatability was studied.A trained taste panel could not identify the predominant meat in mixed-species patties and showed no preference for lean beef or lean mutton patties when judging flavour and aroma. With up to 10% mutton fat added, the patties increased in acceptability, but declined to an unacceptable level at higher additions. The lean patties were improved by adding beef fat, reaching a maximum of acceptability at the much higher fat level of 30%. This offers the prospect of upgrading lean mutton and beef fat by using them together in mixed-species products.

Summary Cutting of lamb carcasses into bone‐in primal cuts, 1 to 2 hr after slaughter, followed by ‘conditioning’ in shrink wraps at 10°C for 24 hr with subsequent freezing, has produced highly satisfactory results in terms of tenderness and control of bacterial growth. Loins and shoulders are of the same tenderness as control sides, while the leg is improved. In terms of appearance the leg is a handsome joint, superior in conformation to the normal. The shoulder is good and the loin poor. The latter can be greatly improved by cutting to a double loin and double rack. Assessment of ewe mutton loins and legs has shown that loins are tougher when cut hot, but legs are greatly improved, to the same shear force as lamb legs.