Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/8612
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dc.contributor.authorWarner, RDen
dc.contributor.authorJacob, RHen
dc.contributor.authorHocking Edwards, JEen
dc.contributor.authorMcDonagh, Men
dc.contributor.authorPearce, Ken
dc.contributor.authorGeesink, Geerten
dc.contributor.authorKearney, Gen
dc.contributor.authorAllingham, P Gen
dc.contributor.authorHopkins, DLen
dc.contributor.authorPethick, DWen
dc.date.accessioned2011-09-30T12:58:00Z-
dc.date.issued2010-
dc.identifier.citationAnimal Production Science, 50(12), p. 1123-1134en
dc.identifier.issn1836-5787en
dc.identifier.issn1836-0939en
dc.identifier.urihttps://hdl.handle.net/1959.11/8612-
dc.description.abstractThe 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.en
dc.languageenen
dc.publisherCSIRO Publishingen
dc.relation.ispartofAnimal Production Scienceen
dc.titleQuality of lamb meat from the Information Nucleus Flocken
dc.typeJournal Articleen
dc.identifier.doi10.1071/AN10129en
dc.subject.keywordsAgricultural and Veterinary Sciencesen
local.contributor.firstnameRDen
local.contributor.firstnameRHen
local.contributor.firstnameJEen
local.contributor.firstnameMen
local.contributor.firstnameKen
local.contributor.firstnameGeerten
local.contributor.firstnameGen
local.contributor.firstnameP Gen
local.contributor.firstnameDLen
local.contributor.firstnameDWen
local.subject.for2008079999 Agricultural and Veterinary Sciences not elsewhere classifieden
local.subject.seo2008839999 Animal Production and Animal Primary Products not elsewhere classifieden
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.emailggeesink@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordune-20110930-104632en
local.publisher.placeAustraliaen
local.format.startpage1123en
local.format.endpage1134en
local.identifier.scopusid78649539961en
local.peerreviewedYesen
local.identifier.volume50en
local.identifier.issue12en
local.contributor.lastnameWarneren
local.contributor.lastnameJacoben
local.contributor.lastnameHocking Edwardsen
local.contributor.lastnameMcDonaghen
local.contributor.lastnamePearceen
local.contributor.lastnameGeesinken
local.contributor.lastnameKearneyen
local.contributor.lastnameAllinghamen
local.contributor.lastnameHopkinsen
local.contributor.lastnamePethicken
dc.identifier.staffune-id:ggeesinken
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:8791en
dc.identifier.academiclevelAcademicen
local.title.maintitleQuality of lamb meat from the Information Nucleus Flocken
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.search.authorWarner, RDen
local.search.authorJacob, RHen
local.search.authorHocking Edwards, JEen
local.search.authorMcDonagh, Men
local.search.authorPearce, Ken
local.search.authorGeesink, Geerten
local.search.authorKearney, Gen
local.search.authorAllingham, P Gen
local.search.authorHopkins, DLen
local.search.authorPethick, DWen
local.uneassociationUnknownen
local.year.published2010en
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