Intramuscular Fat and Eating Quality in Sheep Meat: A Comparison of American, Chinese and Australian Consumers

R. O’Reilly; L. Pannier; G.E. Gardner; A.J. Garmyn; R.H. Jacob; H. Luo; Q. Meng; M.F. Miller; D.W. Pethick

Intramuscular Fat and Eating Quality in Sheep Meat: A Comparison of American, Chinese and Australian Consumers

in 63rd International Congress of Meat Science and Technology

Autor:innen:

R. O’Reilly

R. O’Reilly ¹Australian Cooperative Centre for Sheep Industry Innovation. Armidale, Australia
²School of Veterinary and Life Sciences, Murdoch University, Murdoch, Australia

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L. Pannier

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

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G.E. Gardner

G.E. Gardner ¹Australian Cooperative Centre for Sheep Industry Innovation. Armidale, Australia
²School of Veterinary and Life Sciences, Murdoch University, Murdoch, Australia

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A.J. Garmyn

A.J. Garmyn ³Texas Tech University, Animal and Food Sciences, Lubbock, USA

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R.H. Jacob

R.H. Jacob ⁴Department of Agriculture & Food Western Australia, South Perth, Australia

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H. Luo

H. Luo ⁵China Agricultural University, College of Animal Science and Technology, Beijing, China P.R.; r.oreilly@murdoch.edu.au

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Q. Meng

Q. Meng ⁵China Agricultural University, College of Animal Science and Technology, Beijing, China P.R.; r.oreilly@murdoch.edu.au

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M.F. Miller

M.F. Miller ³Texas Tech University, Animal and Food Sciences, Lubbock, USA

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, und

D.W. Pethick

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

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Art:: Kapitel

Seiten:: 799–800

DOI:: https://doi.org/10.3920/9789086868605_357

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The USA and China are Australia’s strongest sheep meat export markets, however insights into consumer perceptions of Australian sheep meat are limited. Intramuscular fat (IMF) and shear force are good indicators of eating quality for Australian consumers however the relationship for American and Chinese consumers is unknown. Eating quality scores (tenderness, juiciness, liking of flavour, and overall liking) were obtained from American, Australian, and Chinese consumers for Longissimus lumborum and semimembranosus muscles collected from Australian sheep (n=328). Shear force was negatively associated with all sensory traits, consistent for all countries. Whereas, increasing IMF levels had a positive impact on all eating quality scores for all countries, however the most significant change was observed for Australian consumers indicating their higher sensitivity towards IMF differences.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Intramuscular Fat and Eating Quality in Sheep Meat: A Comparison of American, Chinese and Australian Consumers

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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