Protein and amino acid assessment of lamb from the Welsh Lamb Meat Quality Project

Tender description

HCC requires a supplier to provide protein and amino acid analysis of lamb flavour on samples of PGI Welsh Lamb meat. This is as part of Trial 3 of the Welsh Lamb Meat Quality project investigating seasonality and lamb gender effect. 1) Welsh Lamb meat samples will be provided by the Welsh Lamb Meat Quality Project (55g in size for 24 samples, 150g+ for 120 samples). 2) HCC requires analysis of the total protein content (crude protein) and individual amino acids that occur in the lamb samples provided. Including all essential amino acids including Arginine, Histidine, Isoleucine, Leucine, Lysine, Phenylalanine, Threonine, Tyrosine, Cysteine, Methionine and Tryptophan. 3) The Supplier will use a suitable methodology for crude protein and amino acid analysis. Any meat quality analysis, methodology and reporting should be consistent with other tested global methodologies. The method will need to be referenced and adhered to as demonstrated within the meat science industry. 4) The successful tenderer will need to safely store the meat samples. These facilities will be managed accordingly, as the samples must be kept in a location where they are secure (i.e. samples will not be mixed with other samples or have the potential to be stolen) and maintained in -18°C conditions.