Eating quality of commercially processed hot boned sheep meat

The effect of type of lambs and hoggets on eating quality was evaluated using the M. longissimus lumborum (LL) and the M. biceps femoris (BF) from 210 animals. The animals comprised 7 types as follows: Poll Dorset or White Suffolk × (Border Leicester × Merino) (second cross unweaned lambs, mixed sex, 3–5 months of age); Poll Dorset × (Border Leicester × Merino) (second cross weaned lambs, mixed sex, 9–12 months of age); Border Leicester × Merino (BLM; first cross weaned lambs, mixed sex, 9 months of age); Poll Dorset or White Suffolk × Merino (PDM; first cross weaned lambs, wethers, 12 months of age); Merino × Merino (weaned wether lambs, 9–12 months of age); Border Leicester × Merino (BLM; first cross hoggets, mixed sex, 20 months of age); and Poll Dorset or White Suffolk × Merino (PDM; first cross hoggets, wethers, 16 months of age). The animals were sourced from a number of different properties in New South Wales (NSW) (n = 120) and Victoria (n = 90). Each carcass was subjected to high voltage stimulation (700 V) within 1 h of slaughter. All meat was aged for 5 days before freezing and was subsequently tested by consumers on a 0–100 scale for a number of attributes after cooking using a grilling procedure. The LL from sucker lambs had the lightest colour (highest L* values) with the hoggets having the darkest colour in the NSW group with differences less apparent in the Victorian group. Muscle from first cross and Merino weaned lambs had consistently higher pH levels across the 3 muscles tested (LL; M. semimembranosus; M. semitendinosus) for the NSW group with no differences detected in the Victorian group. LL meat from second cross sucker and first cross (BLM and PDM) weaned lambs had the highest overall liking score, with that from second cross weaned lambs, BLM hoggets and Merino lambs scored as intermediate, while meat from the PDM hogget group had the lowest overall liking score. A similar outcome was found for the other sensory attributes with differences between types being lower for juiciness compared with overall liking scores but they were of a similar ranking. For the BF there was some re-ranking of the overall liking scores compared with the LL, with meat from suckers and first cross PDM lambs and hoggets being intermediate in score while second cross weaned lambs and first cross BLM lambs had the highest scores. The BF from hoggets (BLM) and Merino lambs were given the lowest scores. The lower juiciness score for sucker BF contributed to this change in ranking compared with the LL.

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A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat

Australian Journal of Experimental Agriculture ◽

10.1071/ea04106 ◽

2005 ◽

Vol 45 (5) ◽

pp. 483 ◽

Cited By ~ 18

Author(s):

A. B. Pleasants ◽

J.M. Thompson ◽

D.W. Pethick

Keyword(s):

Consumer Perception ◽

Eating Quality ◽

Consumer Evaluation ◽

Meat Eating ◽

Consumer Expectation ◽

Sheep Meat ◽

Quality Classification ◽

Sensory Score ◽

Quality Grade

A probabilistic model of consumer perception of sheep meat eating quality is constructed on the basis of a sensory score derived from consumer evaluation of tenderness, juiciness, flavour and overall liking. The model includes consideration of the variability of the sensory score within a mob, the probability that meat with a given sensory score will be perceived by the consumer as correctly classified, and the distribution of the average sensory score within an eating quality grade. Based on this information the model can calculate the frequency with which sheep meat given a sensory score that will fail to meet the consumer expectation of the allocated eating quality grade. The model provides a basis for integrating the information gathered on sheep meat eating quality to formulate a method of classification and to quantify the reliability of this classification. This information can be applied in a variety of ways to evaluate the efficacy, financial or otherwise, of a retailer adopting a given sheep meat eating quality classification based on the nominated eating quality score.

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Eating quality of conventionally chilled sheep meat

Australian Journal of Experimental Agriculture ◽

10.1071/ea05309 ◽

2006 ◽

Vol 46 (7) ◽

pp. 897 ◽

Cited By ~ 14

Author(s):

D. L. Hopkins ◽

E. S. Toohey

Keyword(s):

Significant Interaction ◽

Shear Force ◽

Full Range ◽

Eating Quality ◽

Rating Score ◽

Ph Values ◽

Sheep Meat ◽

Ranking Score ◽

The Mean

The meat and eating quality of the M. longissimus et lumborum (LL) from 80 adult sheep carcasses was examined. Half of the carcasses were subjected to the full range of electrical inputs that are routinely used at the abattoir: immobilisation, spinal discharge and high voltage stimulation (HVS), whereas the other half of the carcasses were subjected to all electrical inputs except HVS. HVS significantly decreased the first pH values and increased the average predicted temperature at pH 6.0. When the shear force of samples aged for 1 day was examined (n = 77), there was a significant effect of stimulation, such that non-stimulated meat was tougher. For a reduced sample (n = 40), the most influential effect on shear force was aging, with no significant effect of stimulation or interaction between stimulation and aging. This was such that aging reduced the percentage of samples with a shear force above 50 N from 75% after 1 day to 17.5% after 7 days of aging for the 40 LLs. When the LLs were aged for 7 days, there was no effect of stimulation on eating quality traits including tenderness, flavour, juiciness or overall liking. Based on the data for the LLs aged for 7 days, a relationship between overall liking and the overall ranking score was derived. Predicted overall liking scores at each rating score were derived, from which it was determined that to achieve a rating score of 3 (good every day), the overall liking score had to be 57. There was a significant interaction between category (less or greater than 57) and stimulation, such that for the less than 57 category, the mean overall liking score was lower for samples from non-stimulated carcasses (46.1) than those from stimulated carcasses (54.4). In the greater than 57 category, there was no difference between stimulated and non-stimulated samples with mean overall liking scores of 67.2 and 70.8, respectively. In total, 14% of samples had overall liking scores below 57. These results show that the proportion of very poor samples is reduced with stimulation even with aging and this is a very important outcome.

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Lamb and sheep meat eating quality — industry and scientific issues and the need for integrated research

Australian Journal of Experimental Agriculture ◽

10.1071/ea04007 ◽

2005 ◽

Vol 45 (5) ◽

pp. 465 ◽

Cited By ~ 28

Author(s):

B. C. Russell ◽

G. McAlister ◽

I. S. Ross ◽

D. W. Pethick

Keyword(s):

Research Program ◽

Australian Journal ◽

Eating Quality ◽

Control Points ◽

Special Edition ◽

Meat Eating ◽

Critical Control Points ◽

Sheep Meat ◽

Integrated Research

This paper provides an introduction to the special edition of the Australian Journal of Experimental Agriculture dedicated to an integrated research program aimed at understanding the critical control points which determine the consumer defined eating quality of Australian lamb and sheep meat. The reasons for a general approach in the research is outlined.

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Effects of breed, sex, degree of maturity and nutritional management on eating quality of lamb meat

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200004403 ◽

2001 ◽

Vol 2001 ◽

pp. 58-58

Author(s):

D. Zygoyiannis ◽

P. Fortomaris ◽

N. Katsaounis ◽

C. Stamataris ◽

G. Arsenos ◽

...

Keyword(s):

Market Share ◽

Live Weight ◽

Eating Quality ◽

Nutritional Management ◽

The Past ◽

Sheep Meat ◽

Lamb Meat ◽

Sheep Production ◽

Degree Of Maturity

Quality of lamb meat is a topic of great importance to both retailers and consumers and has received considerable attention over the past few years (Wood et al. 1999). First of all, the theme is important for the future of sheep production. Sheep producers operate in competitive market and their survival is threatened because sheep meat is continually facing challenges to maintain/increase its market share. Second, it relates to the emergence of specific market desires. In this respect, it has been suggested that lamb meat, which meets the demands of individual markets, should be the objective if sheep production is to remain competitive (Sanudo et al. 2000). The objective of the current study was to investigate the effects of post-weaning nutrition and degree of maturity (or live weight at slaughter) on the eating quality of lamb meat produced by three dairy Greek breeds of sheep.

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New electrical stimulation technologies for sheep carcasses New electrical stimulation technologies for sheep carcasses

Australian Journal of Experimental Agriculture ◽

10.1071/ea03257 ◽

2005 ◽

Vol 45 (5) ◽

pp. 575 ◽

Cited By ~ 27

Author(s):

F. D. Shaw ◽

S. R. Baud ◽

I. Richards ◽

D. W. Pethick ◽

P. J. Walker ◽

...

Keyword(s):

Electrical Stimulation ◽

High Voltage ◽

Consumer Satisfaction ◽

Electrode System ◽

Constant Current ◽

Eating Quality ◽

Meat Eating ◽

Medium Voltage ◽

Sheep Meat ◽

Maximum Voltage

High voltage electrical stimulation applied to the lamb carcass at the end of the dressing procedure often leads to an improvement in overall product quality by reducing the incidence of toughness. It would be advantageous if the same results could be consistently achieved with the use of lower, safer, voltages — medium voltage electrical stimulation. Experiments were conducted to determine the effect of medium voltage electrical stimulation applied to wool-on carcasses on meat quality as assessed using the Sheep Meat Eating Quality protocols. A further experiment examined the interaction of electrical stimulation and meat aging time on the consumer acceptance of lamb meat. In the first experiment, 3 treatments: control (non-stimulated), medium voltage electrical stimulation (applied to the wool-on carcass) and high voltage electrical stimulation (applied at the completion of dressing) were examined. Samples of the loin (LTL) and rump (GM) muscles were evaluated by consumers using Sheep Meat Eating Quality protocols. For both muscles, the consumers gave higher scores for tenderness, juiciness, flavour and overall acceptability to the stimulated product (P<0.001). There were no statistically significant differences between the 2 stimulation treatments. The second experiment was conducted at a commercial lamb-processing abattoir that had installed a prototype automated electrode system designed to work at chain speed. Lambs received either no stimulation (control), low current medium voltage electrical stimulation (constant current 300 mA peak, 15 Hz, maximum voltage 550 V peak) or high current medium voltage electrical stimulation (constant current 600 mA peak, 15 Hz, maximum voltage 550 V peak) immediately after sticking. Electrical stimulation improved both the objective and sensory (Sheep Meat Eating Quality) eating quality attributes of lamb loin muscle when assessed following 2 days of ageing. When expressed according to consumer satisfaction rating, 30, 37 and 70% of the loins receiving low, high or no electrical stimulation, respectively, were rated as unsatisfactory at 2 days of ageing. At 4 days of ageing no loins from carcasses in the low stimulation treatment were rated by consumers to be unsatisfactory (P<0.05) compared with either non-stimulated (40%) or high-stimulated loins (35%). With respect to the effects of aging meat, electrical stimulation improved the consumer score at 2 days post-stunning by 8.9 and 4.7 points for tenderness and overall liking, respectively. Further linear improvements due to aging were similar for both electrical stimulation and unstimulated products. Under conditions of no electrical stimulation used in this experiment, 10 days aging results in tenderness and overall liking scores greater than 60 and with ES similar scores are achieved in 5 days. Consumer scores over 60 greatly reduce the chance of meat being classified as unsatisfactory.

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Genome-Wide Identification and Genetic Variations of the Starch Synthase Gene Family in Rice

Plants ◽

10.3390/plants10061154 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1154

Author(s):

Hongjia Zhang ◽

Seong-Gyu Jang ◽

San Mar Lar ◽

Ah-Rim Lee ◽

Fang-Yuan Cao ◽

...

Keyword(s):

Gene Family ◽

Catalytic Domain ◽

Amylose Content ◽

Expression Patterns ◽

Starch Synthase ◽

Eating Quality ◽

Segmental Duplications ◽

Genome Wide ◽

The Relationship

Starch is a major ingredient in rice, and the amylose content of starch significantly impacts rice quality. OsSS (starch synthase) is a gene family related to the synthesis of amylose and amylopectin, and 10 members have been reported. In the present study, a synteny analysis of a novel family member belonging to the OsSSIV subfamily that contained a starch synthase catalytic domain showed that three segmental duplications and multiple duplications were identified in rice and other species. Expression data showed that the OsSS gene family is involved in diverse expression patterns. The prediction of miRNA targets suggested that OsSS are possibly widely regulated by miRNA functions, with miR156s targeted to OsSSII-3, especially. Haplotype analysis exhibited the relationship between amylose content and diverse genotypes. These results give new insight and a theoretical basis for the improved amylose content and eating quality of rice.

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Evaluation of period of fasting and mixing of steers prior to slaughter on meat eating quality

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620002977x ◽

2009 ◽

Vol 2009 ◽

pp. 138-138

Author(s):

F O Lively ◽

B W Moss ◽

T W J Keady ◽

L Farmer ◽

N F S Gault ◽

...

Keyword(s):

Shear Force ◽

Eating Quality ◽

Longissimus Dorsi ◽

Glycogen Depletion ◽

Meat Eating ◽

Quadratic Relationship

Mixing of cattle prior to slaughter which results in aggressive activity (Mohan Raj et al 1992) leads to glycogen depletion pre-slaughter and subsequently meat with a higher ultimate pH (pHu). Purchas et al (1990) reported a quadratic relationship between pHu and tenderness with highest shear force values recorded between pHu 5.8 to 6.2. The aim of this study was to determine the effect of fasting and mixing of steers prior to slaughter on the meat eating quality of longissimus dorsi (LD) muscle.

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