Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb

L. Pannier; G.E. Gardner; K.L. Pearce; M. McDonagh; A.J. Ball; R.H. Jacob; D.W. Pethick

doi:10.1016/j.meatsci.2013.07.037

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Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb

Journal article

Open access

Peer reviewed

Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb

L. Pannier, G.E. Gardner, K.L. Pearce, M. McDonagh, A.J. Ball, R.H. Jacob and D.W. Pethick

Meat Science, Vol.96(2), pp.1076-1087

2014

DOI: https://doi.org/10.1016/j.meatsci.2013.07.037

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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.

Details

Title: Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb
Authors/Creators: L. Pannier (Author/Creator) - Cooperative Research Centre
G.E. Gardner (Author/Creator) - Murdoch University
K.L. Pearce (Author/Creator) - Murdoch University
M. McDonagh (Author/Creator) - New South Wales Department of Primary Industries
A.J. Ball (Author/Creator) - Meat & Livestock Australia
R.H. Jacob (Author/Creator) - Cooperative Research Centre
D.W. Pethick (Author/Creator) - Murdoch University
Publication Details: Meat Science, Vol.96(2), pp.1076-1087
Publisher: Elsevier BV
Identifiers: 991005542897507891
Murdoch Affiliation: School of Veterinary and Life Sciences
Language: English
Resource Type: Journal article

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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