Analysis of nutritional benefits of lamb from the Welsh Lamb Meat Quality Project

Tender description

HCC requires a supplier to provide in-depth analysis of the nutritional quality results that have been collected through the Welsh Lamb Meat Quality Project. The service provider will analyse the datasets that includes the total intramuscular fat content, individual fatty acid concentrations, grouped fatty acids (e.g. Saturated, Monounsaturated and Polyunsaturated fatty acids), Zinc and Iron content and for some trials, amino acid concentrations as described in detail below. In addition, HCC requires the supplier to provide an evaluation of the carbon footprint of lamb produced through the Welsh Lamb Meat Quality Project. The supplier will analyse/correlate PGI Welsh Lamb carbon footprinting data and nutritional quality results. The carbon footprinting data has been previously collected by HCC. This data can be used as a representative sample of the carbon footprint of Welsh Lamb at a nutritional level.