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

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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

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T. Suzuki

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

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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

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Type:: Chapter

Pages:: 305–306

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

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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.

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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

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

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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