Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model

L. Pannier; G.E. Gardner; R.A. O'Reilly; D.W. Pethick

doi:10.1016/j.meatsci.2018.06.035

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Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model

Journal article

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Peer reviewed

Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model

L. Pannier, G.E. Gardner, R.A. O'Reilly and D.W. Pethick

Meat Science, Vol.144, pp.43-52

2018

DOI: https://doi.org/10.1016/j.meatsci.2018.06.035

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Abstract

Major efforts in the sheep industry to control eating quality have resulted in reduced product variability. Yet inconsistent eating quality for consumers remains, due to a degree of inaccurate representation of cut quality. Eating quality defined through a complex interplay of different factors can be predicted for individual cuts, and Meat Standards Australia (MSA) grading schemes have been developed to achieve these defined quality outcomes. This review outlines the justifications to refine the current sheepmeat MSA pathways system to transition into a cuts-based prediction model and details some of the factors affecting sheepmeat eating quality as key factors under consideration into the new model. The development of the new sheepmeat MSA prediction model will allow for more efficient carcass sorting to underpin a value based payment system throughout the supply chain. However it requires the inclusion of individual carcass yield and eating quality measurements (i.e. IMF). Furthermore, the adoption challenges internationally of an MSA like model are discussed.

Details

Title: Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model
Authors/Creators: L. Pannier (Author/Creator) - Murdoch University
G.E. Gardner (Author/Creator) - Cooperative Research Centre
R.A. O'Reilly (Author/Creator) - Cooperative Research Centre
D.W. Pethick (Author/Creator) - Cooperative Research Centre
Publication Details: Meat Science, Vol.144, pp.43-52
Publisher: Elsevier BV
Identifiers: 991005541264107891
Murdoch Affiliation: School of Veterinary and Life Sciences
Language: English
Resource Type: Journal article

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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