Journal article
Animal factors affecting the meat quality of Australian lamb meat
Meat Science, Vol.96(2), pp.1120-1123
2014
Abstract
This paper integrates the key industry findings from the twelve preceding papers in this special edition of Meat science. In so doing, various animal factors important for the quality of Australian lamb meat are highlighted for sensory, visual appeal and human health attributes. Intramuscular fat concentration (IMF) was found to be a key element of eating quality that interacts both positively and negatively with a range of other factors. Shear force, IMF, colour stability and docosahexaenoic acid (DHA) will likely respond to genetic selection whilst other omega-3 fatty acids require nutritional intervention. Australian lamb meat can generally be regarded as a good source of the minerals iron and zinc; and a source of omega 3 fatty acids when finished on green pasture. Breeding priorities for meat quality will likely depend on breed type with improvement of meat colour stability more important for the wool focused Merino breed and improvement of sensory quality for the terminal sire breeds.
Details
- Title
- Animal factors affecting the meat quality of Australian lamb meat
- Authors/Creators
- R.H. Jacob (Author/Creator)D.W. Pethick (Author/Creator)
- Publication Details
- Meat Science, Vol.96(2), pp.1120-1123
- Publisher
- Elsevier BV
- Identifiers
- 991005545117107891
- Copyright
- © 2013 Published by Elsevier Ltd.
- Murdoch Affiliation
- School of Veterinary and Life Sciences
- Language
- English
- Resource Type
- Journal article
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InCites Highlights
These are selected metrics from InCites Benchmarking & Analytics tool, related to this output
- Collaboration types
- Domestic collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.51 Dairy & Animal Sciences
- 3.51.206 Meat Quality
- Web Of Science research areas
- Food Science & Technology
- ESI research areas
- Agricultural Sciences