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|Title:||Quality of lamb meat from the Information Nucleus Flock||Contributor(s):||Warner, RD (author); Jacob, RH (author); Hocking Edwards, JE (author); McDonagh, M (author); Pearce, K (author); Geesink, Geert (author); Kearney, G (author); Allingham, P G (author); Hopkins, DL (author); Pethick, DW (author)||Publication Date:||2010||DOI:||10.1071/AN10129||Handle Link:||https://hdl.handle.net/1959.11/8612||Abstract:||The effects of production and processing factors on tenderness, and colour of lamb meat produced from 7 locations as part of the Australian Sheep Industry CRC's Information Nucleus flock were investigated, using data from 2052 lambs slaughtered in 2007. At 24 h post-slaughter, samples of m. 'longissimus lumborum' (LL) and m. 'semimembranosus' (SM) were collected for measurement of intramuscular fat (IMF), myoglobin, iron and copper and fresh meat colour (L*, a*, b*) and pH at 24 h measured on the LL. pH and temperature measurements made pre-rigor were used to calculate the pH at 18°C. Tenderness was measured by LL shear force at days 1 (SF1) and 5 (SF5) post-slaughter, the shear force difference (SF-diff) and SM compression and collagen concentration were determined. Retail colour stability was assessed using over-wrapped LL under simulated retail display for 3 days, according to the change in the oxymyoglobin/metmyoglobin ratio. All traits were affected by flock and date of slaughter (P < 0.001). After 4 days of ageing, 70-95% of the LL samples from all flocks, except for one, had acceptable tenderness for consumers based on their shear force. Low IMF, high LL pH at 18°C and high pH at 24 h increased SF1 and SF5 and also had an effect on SF-diff (P < 0.001). The retail colour of 44.8% of the samples on day 3 of retail display were lower than acceptable. Retail colour was influenced by IMF, pH18 and the concentration of iron and copper (P < 0.001). In conclusion, breeding and management practices that increase muscle IMF levels and reduce ultimate pH values and processing practices that result in moderate rates of pH fall post-slaughter, improve the tenderness of lamb. Extension of retail colour stability may be antagonistic to traits associated with tenderness and nutritional traits, particularly IMF and mineral levels.||Publication Type:||Journal Article||Source of Publication:||Animal Production Science, 50(12), p. 1123-1134||Publisher:||CSIRO Publishing||Place of Publication:||Australia||ISSN:||1836-5787
|Fields of Research (FoR) 2008:||079999 Agricultural and Veterinary Sciences not elsewhere classified||Socio-Economic Objective (SEO) 2008:||839999 Animal Production and Animal Primary Products not elsewhere classified||Peer Reviewed:||Yes||HERDC Category Description:||C1 Refereed Article in a Scholarly Journal|
|Appears in Collections:||Journal Article|
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