Selection for Increased Lean Meat Yield Does Not Independently Impact Consumer Overall Liking of Lamb

K.R. Kelman; L. Pannier; T. Suzuki; D.W. Pethick

Selection for Increased Lean Meat Yield Does Not Independently Impact Consumer Overall Liking of Lamb

In: 63rd International Congress of Meat Science and Technology

Authors:

K.R. Kelman

K.R. Kelman ¹School of Veterinary and Life Sciences, Murdoch University, Murdoch, Western Australia, Australia
²Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales, Australia

Search for other papers by K.R. Kelman in
Current site
Google Scholar
PubMed

L. Pannier

L. Pannier ¹School of Veterinary and Life Sciences, Murdoch University, Murdoch, Western Australia, Australia
²Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales, Australia

Search for other papers by L. Pannier in
Current site
Google Scholar
PubMed

T. Suzuki

T. Suzuki ³Graduate School of Agriculture, Hokkaido University, Sapporo, Japan; k.kelman@murdoch.edu.au

Search for other papers by T. Suzuki in
Current site
Google Scholar
PubMed

, and

D.W. Pethick

D.W. Pethick ¹School of Veterinary and Life Sciences, Murdoch University, Murdoch, Western Australia, Australia
²Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales, Australia

Search for other papers by D.W. Pethick in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 305–306

DOI:: https://doi.org/10.3920/9789086868605_130

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

Consumer sensory testing is used to determine overall liking of lamb meat. Producers select for increased lean meat yield to increase profitability however this reduces intramuscular fat, and concurrently reduces consumer sensory scores. Therefore, it was hypothesised that increasing lean meat yield would reduce consumer overall liking. Untrained consumers undertook sensory testing on loin and topside samples collected from 346 lambs from Maternal sires. Consumer overall liking reduced by 7.8 scores across the 20% lean meat yield range for both cuts. However, this association was no longer present when corrected for intramuscular fat, indicating that it reflected the correlation between intramuscular fat and overall liking score, confirming intramuscular fat as a strong indicator of consumer eating quality.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000130.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	80	35	14
Full Text Views	0	0	0
PDF Views & Downloads	0	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Selection for Increased Lean Meat Yield Does Not Independently Impact Consumer Overall Liking of Lamb

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics