Heritability estimates for retail colour stability of lamb meat

S I Mortimer; R H Jacob; R D Warner; K L Pearce; David W Pethick; Julius H Van Der Werf; Alexander Ball; David L Hopkins

Heritability estimates for retail colour stability of lamb meat

S I Mortimer, R H Jacob, R D Warner, K L Pearce, David W Pethick, Julius H Van Der Werf, Alexander Ball, David L Hopkins

School of Environmental & Rural Science

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

Data from progeny of the Information Nucleus program of the CRC for Sheep Industry Innovation, born between 2007 and 2009, were used to estimate genetic parameters for measures of lamb meat colour stability recorded during 3 days of simulated retail display. Initial values of oxy:met (a measure of browning of meat) and a* (meat redness) had a slightly lower heritability (0.15 ± 0.04 for oxy:met and 0.08 ± 0.03 for a*) than measurements taken over each of the following 3 days, but overall the estimates tended to be moderate in size (for values at day 2, heritabilities of 0.27 ± 0.05 for oxy:met and 0.23 ± 0.04 for a*). Genetic correlations among the initial and daily values for both oxy:met and a* were all strong and positive (estimates all greater than 0.5), with the estimates among values taken on days 1, 2 and 3 approaching 1.0. There is potential for genetic improvement of lamb meat colour stability during retail display.

Original language	English
Title of host publication	Proceedings of the Association for the Advancement of Animal Breeding and Genetics
Editors	William Pattie
Place of Publication	Armidale, Australia
Publisher	Association for the Advancement of Animal Breeding and Genetics (AAABG)
Pages	107-110
Volume	19
ISBN (Print)	9780646559155
Publication status	Published - 2011
Event	AAABG 2011: 19th Conference of the Association for the Advancement of Animal Breeding and Genetics - Perth, Australia Duration: 19 Jul 2011 → 21 Jul 2011

Conference

Conference	AAABG 2011: 19th Conference of the Association for the Advancement of Animal Breeding and Genetics
City	Perth, Australia
Period	19/07/11 → 21/07/11

Keywords

Animal Breeding

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https://hdl.handle.net/1959.11/10107

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Mortimer, S. I., Jacob, R. H., Warner, R. D., Pearce, K. L., Pethick, D. W., Van Der Werf, J. H., Ball, A., & Hopkins, D. L. (2011). Heritability estimates for retail colour stability of lamb meat. In W. Pattie (Ed.), Proceedings of the Association for the Advancement of Animal Breeding and Genetics (Vol. 19, pp. 107-110). Association for the Advancement of Animal Breeding and Genetics (AAABG). https://hdl.handle.net/1959.11/10107

@inproceedings{e76cd601fb514c3eb7a29a886f9b5c0a,

title = "Heritability estimates for retail colour stability of lamb meat",

abstract = "Data from progeny of the Information Nucleus program of the CRC for Sheep Industry Innovation, born between 2007 and 2009, were used to estimate genetic parameters for measures of lamb meat colour stability recorded during 3 days of simulated retail display. Initial values of oxy:met (a measure of browning of meat) and a* (meat redness) had a slightly lower heritability (0.15 ± 0.04 for oxy:met and 0.08 ± 0.03 for a*) than measurements taken over each of the following 3 days, but overall the estimates tended to be moderate in size (for values at day 2, heritabilities of 0.27 ± 0.05 for oxy:met and 0.23 ± 0.04 for a*). Genetic correlations among the initial and daily values for both oxy:met and a* were all strong and positive (estimates all greater than 0.5), with the estimates among values taken on days 1, 2 and 3 approaching 1.0. There is potential for genetic improvement of lamb meat colour stability during retail display.",

keywords = "Animal Breeding",

author = "Mortimer, \{S I\} and Jacob, \{R H\} and Warner, \{R D\} and Pearce, \{K L\} and Pethick, \{David W\} and \{Van Der Werf\}, \{Julius H\} and Alexander Ball and Hopkins, \{David L\}",

year = "2011",

language = "English",

isbn = "9780646559155",

volume = "19",

pages = "107--110",

editor = "William Pattie",

booktitle = "Proceedings of the Association for the Advancement of Animal Breeding and Genetics",

publisher = "Association for the Advancement of Animal Breeding and Genetics (AAABG)",

note = "AAABG 2011: 19th Conference of the Association for the Advancement of Animal Breeding and Genetics ; Conference date: 19-07-2011 Through 21-07-2011",

}

Mortimer, SI, Jacob, RH, Warner, RD, Pearce, KL, Pethick, DW, Van Der Werf, JH, Ball, A & Hopkins, DL 2011, Heritability estimates for retail colour stability of lamb meat. in W Pattie (ed.), Proceedings of the Association for the Advancement of Animal Breeding and Genetics. vol. 19, Association for the Advancement of Animal Breeding and Genetics (AAABG), Armidale, Australia, pp. 107-110, AAABG 2011: 19th Conference of the Association for the Advancement of Animal Breeding and Genetics, Perth, Australia, 19/07/11. <https://hdl.handle.net/1959.11/10107>

Heritability estimates for retail colour stability of lamb meat. / Mortimer, S I; Jacob, R H; Warner, R D et al.
Proceedings of the Association for the Advancement of Animal Breeding and Genetics. ed. / William Pattie. Vol. 19 Armidale, Australia: Association for the Advancement of Animal Breeding and Genetics (AAABG), 2011. p. 107-110.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Heritability estimates for retail colour stability of lamb meat

AU - Mortimer, S I

AU - Jacob, R H

AU - Warner, R D

AU - Pearce, K L

AU - Pethick, David W

AU - Van Der Werf, Julius H

AU - Ball, Alexander

AU - Hopkins, David L

PY - 2011

Y1 - 2011

N2 - Data from progeny of the Information Nucleus program of the CRC for Sheep Industry Innovation, born between 2007 and 2009, were used to estimate genetic parameters for measures of lamb meat colour stability recorded during 3 days of simulated retail display. Initial values of oxy:met (a measure of browning of meat) and a* (meat redness) had a slightly lower heritability (0.15 ± 0.04 for oxy:met and 0.08 ± 0.03 for a*) than measurements taken over each of the following 3 days, but overall the estimates tended to be moderate in size (for values at day 2, heritabilities of 0.27 ± 0.05 for oxy:met and 0.23 ± 0.04 for a*). Genetic correlations among the initial and daily values for both oxy:met and a* were all strong and positive (estimates all greater than 0.5), with the estimates among values taken on days 1, 2 and 3 approaching 1.0. There is potential for genetic improvement of lamb meat colour stability during retail display.

AB - Data from progeny of the Information Nucleus program of the CRC for Sheep Industry Innovation, born between 2007 and 2009, were used to estimate genetic parameters for measures of lamb meat colour stability recorded during 3 days of simulated retail display. Initial values of oxy:met (a measure of browning of meat) and a* (meat redness) had a slightly lower heritability (0.15 ± 0.04 for oxy:met and 0.08 ± 0.03 for a*) than measurements taken over each of the following 3 days, but overall the estimates tended to be moderate in size (for values at day 2, heritabilities of 0.27 ± 0.05 for oxy:met and 0.23 ± 0.04 for a*). Genetic correlations among the initial and daily values for both oxy:met and a* were all strong and positive (estimates all greater than 0.5), with the estimates among values taken on days 1, 2 and 3 approaching 1.0. There is potential for genetic improvement of lamb meat colour stability during retail display.

KW - Animal Breeding

UR - http://trove.nla.gov.au/work/162660639

UR - http://www.aaabg.org/aaabg19/

M3 - Conference contribution

SN - 9780646559155

VL - 19

SP - 107

EP - 110

BT - Proceedings of the Association for the Advancement of Animal Breeding and Genetics

A2 - Pattie, William

PB - Association for the Advancement of Animal Breeding and Genetics (AAABG)

CY - Armidale, Australia

T2 - AAABG 2011: 19th Conference of the Association for the Advancement of Animal Breeding and Genetics

Y2 - 19 July 2011 through 21 July 2011

ER -

Heritability estimates for retail colour stability of lamb meat

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