Conference paper
Genetic and non-genetic effects on ultimate meat pH of lamb meat
Proceedings of the 8th International Symposium on the Nutrition of Herbivores (ISNH8). (Aberystwyth, Wales UK, 06/09/2011–09/09/2011)
2011
Abstract
Introduction: The ultimate pH of meat (measured at approx. 24 hours post slaughter) is a key quality determinant of sensory attributes of sheep meat (Warner et al 2010). Between a pH of 5.4-5 .7 sheep meat is tender, juicy and light in colour with better keeping qualities. Muscle glycogen levels at slaughter are governed by the quality of pre-slaughter nutrition and depletion results from stress and/or exercise prior to slaughter. Breed type may also play an important role, with Australian studies indicating that the Merino sheep breed has a higher incidence of elevated ultimate pH compared to first and second cross lambs (sired by Border Leicester and Poll Dorsets) (Hopkins et al 2005). This is attributed to a greater sensitivity to stress and therefore a greater glycogen depletion rate than crossbred lambs (Gardner et al 1999). The objectives of this study are to better quantify the genetic and non-genetic factors and relevant interactions influencing ultimate pH levels in pure merino and cross bred lambs representing diverse genetic backgrounds.
Details
- Title
- Genetic and non-genetic effects on ultimate meat pH of lamb meat
- Authors/Creators
- K. Pearce (Author/Creator)R. Warner (Author/Creator)R. Jacob (Author/Creator)D. Hopkins (Author/Creator)S. Mortimer (Author/Creator)D. Pethick (Author/Creator)
- Conference
- Proceedings of the 8th International Symposium on the Nutrition of Herbivores (ISNH8). (Aberystwyth, Wales UK, 06/09/2011–09/09/2011)
- Identifiers
- 991005543745007891
- Murdoch Affiliation
- School of Veterinary and Biomedical Sciences
- Language
- English
- Resource Type
- Conference paper
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