Preliminary Genetic correlations of Merino meat colour traits with lean meat yield and eating quality

S I Mortimer; S M Fowler; B W B Holman; T I R C Alvarenga; D L Hopkins; K L Egerton-Warburton; J L Smith; B C Hine; A A Swan

Preliminary Genetic correlations of Merino meat colour traits with lean meat yield and eating quality

S I Mortimer, S M Fowler, B W B Holman, T I R C Alvarenga, D L Hopkins, K L Egerton-Warburton, J L Smith, B C Hine, A A Swan

Animal Genetics and Breeding Unit

Research output: Contribution to journal › Conference article

Abstract

Genetic correlations were estimated among retail colour stability and fresh meat colour traits assessed on Merino lamb loins, as well as genetic correlations of the colour traits with lean meat yield and objective eating quality traits of intramuscular fat and shear force. The meat colour traits were confirmed to be heritable. Improving intramuscular fat or shear force is expected to lead to less redness and faster rate of browning of the meat during retail display. Selection for lean meat yield is expected to improve slightly retail colour stability.

Original language	English
Pages (from-to)	335-338
Journal	Proceedings of the AAABG 26th Conference
Publication status	Published - 30 Jun 2025
Event	AAABG 2025: 26th Conference of the Association for the Advancement of Animal Breeding and Genetics - Millennium Hotel Tahuna Queenstown, New Zealand, Queenstown, New Zealand Duration: 24 Jun 2025 → 26 Jun 2025

Access to Document

https://hdl.handle.net/1959.11/71572

Handle.net

Persistent link

Cite this

@article{0895835eb2504775810902ec3b26f74f,

title = "Preliminary Genetic correlations of Merino meat colour traits with lean meat yield and eating quality",

abstract = "Genetic correlations were estimated among retail colour stability and fresh meat colour traits assessed on Merino lamb loins, as well as genetic correlations of the colour traits with lean meat yield and objective eating quality traits of intramuscular fat and shear force. The meat colour traits were confirmed to be heritable. Improving intramuscular fat or shear force is expected to lead to less redness and faster rate of browning of the meat during retail display. Selection for lean meat yield is expected to improve slightly retail colour stability.",

author = "Mortimer, \{S I\} and Fowler, \{S M\} and Holman, \{B W B\} and Alvarenga, \{T I R C\} and Hopkins, \{D L\} and Egerton-Warburton, \{K L\} and Smith, \{J L\} and Hine, \{B C\} and Swan, \{A A\}",

year = "2025",

month = jun,

day = "30",

language = "English",

pages = "335--338",

journal = "Proceedings of the AAABG 26th Conference",

issn = "1328-3227",

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

note = "AAABG 2025: 26th Conference of the Association for the Advancement of Animal Breeding and Genetics ; Conference date: 24-06-2025 Through 26-06-2025",

}

TY - JOUR

T1 - Preliminary Genetic correlations of Merino meat colour traits with lean meat yield and eating quality

AU - Mortimer, S I

AU - Fowler, S M

AU - Holman, B W B

AU - Alvarenga, T I R C

AU - Hopkins, D L

AU - Egerton-Warburton, K L

AU - Smith, J L

AU - Hine, B C

AU - Swan, A A

PY - 2025/6/30

Y1 - 2025/6/30

N2 - Genetic correlations were estimated among retail colour stability and fresh meat colour traits assessed on Merino lamb loins, as well as genetic correlations of the colour traits with lean meat yield and objective eating quality traits of intramuscular fat and shear force. The meat colour traits were confirmed to be heritable. Improving intramuscular fat or shear force is expected to lead to less redness and faster rate of browning of the meat during retail display. Selection for lean meat yield is expected to improve slightly retail colour stability.

AB - Genetic correlations were estimated among retail colour stability and fresh meat colour traits assessed on Merino lamb loins, as well as genetic correlations of the colour traits with lean meat yield and objective eating quality traits of intramuscular fat and shear force. The meat colour traits were confirmed to be heritable. Improving intramuscular fat or shear force is expected to lead to less redness and faster rate of browning of the meat during retail display. Selection for lean meat yield is expected to improve slightly retail colour stability.

UR - https://www.aaabg.org/aaabghome/proceedings26.php

M3 - Conference article

SN - 1328-3227

SP - 335

EP - 338

JO - Proceedings of the AAABG 26th Conference

JF - Proceedings of the AAABG 26th Conference

T2 - AAABG 2025: 26th Conference of the Association for the Advancement of Animal Breeding and Genetics

Y2 - 24 June 2025 through 26 June 2025

ER -

Preliminary Genetic correlations of Merino meat colour traits with lean meat yield and eating quality

Abstract

Access to Document

Handle.net

Fingerprint

Cite this