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Title: Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb
Contributor(s): Pannier, L (author); Gardner, G E (author); Pearce, K L (author); McDonagh, M (author); Ball, Alexander (author); Jacob, R H (author); Pethick, D W (author)
Publication Date: 2014
Open Access: Yes
DOI: 10.1016/j.meatsci.2013.07.037Open Access Link
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Abstract: The impact of selecting for lean meat yield using breeding values for increased eye muscle depth (PEMD) and decreased fat depth (PFAT) on the consumer acceptance of lamb meat was evaluated. Consumer sensory scores (tenderness, juiciness, flavour, odour, overall liking) were obtained for the longissimus lumborum (loin) and semimembranosus (topside) muscles of 1471 lambs. On average loin samples were more acceptable for consumers. Sensory scores increased with higher IMF levels, with lower shear force levels, and when animals were younger and less muscular. Increasing PEMD decreased tenderness, overall liking and flavour scores in both muscles, and decreasing PFAT reduced tenderness within the loin samples only. This negative impact of PEMD and PFAT is not solely driven through the phenotypic impact of IMF and shear force on sensory scores. Our results confirm the growing concerns that selecting for lean meat yield would reduce consumer eating quality, and highlight that careful monitoring of selection programmes is needed to maintain lamb eating quality.
Publication Type: Journal Article
Source of Publication: Meat Science, 96(2), p. 1076-1087
Publisher: Elsevier BV
Place of Publication: The Netherlands
ISSN: 0309-1740
Field of Research (FOR): 070299 Animal Production not elsewhere classified
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
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