Preparing for MSA score in lamb: What are the drivers of variation?

D J Brown; S Z Y Guy; D W Pethick; L Pannier; P McGilchrist; S M Stewart; G E Gardner

Abstract

In the Australian sheep industry, lamb is currently graded using crude indicators of lean meat yield (LMY), specifically, hot carcase weight (HCWT) and palpated girth rib (GR) tissue depth. To ensure consistent consumer eating quality, a Meat Standards Australia (MSA) grading system has been introduced in sheep. However, industry is now demanding a more comprehensive cuts-based grading system, based on individual carcase measurements, similar to that used in beef (Polkinghorne et al. 2008). A preliminary MSA model has now been developed to predict untrained consumer scores of tenderness, juiciness, flavour, and overall-liking which are combined into a single index (MQ4). This model includes HCWT, LMY and intra-muscular fat measurements developed using lambs from the Sheep CRC Information Nucleus and MLA Resource Flocks. This study aimed to examine the key determinants of variation in MQ4 scores for sheep.

Original language	English
Pages	lxxviii-lxxviii
Publication status	Published - 2021
Event	AAAS 2021: 33rd Biennial Conference of the Australian Association of Animal Sciences - Esplanade Hotel, Fremantle, Australia Duration: 1 Feb 2021 → 3 Feb 2021

Conference

Conference	AAAS 2021: 33rd Biennial Conference of the Australian Association of Animal Sciences
City	Fremantle, Australia
Period	1/02/21 → 3/02/21

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https://hdl.handle.net/1959.11/31264

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Cite this

@conference{463d770e3f6442eb8204299d2bd92089,

title = "Preparing for MSA score in lamb: What are the drivers of variation?",

abstract = "In the Australian sheep industry, lamb is currently graded using crude indicators of lean meat yield (LMY), specifically, hot carcase weight (HCWT) and palpated girth rib (GR) tissue depth. To ensure consistent consumer eating quality, a Meat Standards Australia (MSA) grading system has been introduced in sheep. However, industry is now demanding a more comprehensive cuts-based grading system, based on individual carcase measurements, similar to that used in beef (Polkinghorne et al. 2008). A preliminary MSA model has now been developed to predict untrained consumer scores of tenderness, juiciness, flavour, and overall-liking which are combined into a single index (MQ4). This model includes HCWT, LMY and intra-muscular fat measurements developed using lambs from the Sheep CRC Information Nucleus and MLA Resource Flocks. This study aimed to examine the key determinants of variation in MQ4 scores for sheep.",

author = "Brown, \{D J\} and Guy, \{S Z Y\} and Pethick, \{D W\} and L Pannier and P McGilchrist and Stewart, \{S M\} and Gardner, \{G E\}",

note = "Publication also known as <i>Animal Production in Australia</i>, volume 33; AAAS 2021: 33rd Biennial Conference of the Australian Association of Animal Sciences ; Conference date: 01-02-2021 Through 03-02-2021",

year = "2021",

language = "English",

pages = "lxxviii--lxxviii",

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T1 - Preparing for MSA score in lamb

T2 - AAAS 2021: 33rd Biennial Conference of the Australian Association of Animal Sciences

AU - Brown, D J

AU - Guy, S Z Y

AU - Pethick, D W

AU - Pannier, L

AU - McGilchrist, P

AU - Stewart, S M

AU - Gardner, G E

N1 - Publication also known as <i>Animal Production in Australia</i>, volume 33

PY - 2021

Y1 - 2021

N2 - In the Australian sheep industry, lamb is currently graded using crude indicators of lean meat yield (LMY), specifically, hot carcase weight (HCWT) and palpated girth rib (GR) tissue depth. To ensure consistent consumer eating quality, a Meat Standards Australia (MSA) grading system has been introduced in sheep. However, industry is now demanding a more comprehensive cuts-based grading system, based on individual carcase measurements, similar to that used in beef (Polkinghorne et al. 2008). A preliminary MSA model has now been developed to predict untrained consumer scores of tenderness, juiciness, flavour, and overall-liking which are combined into a single index (MQ4). This model includes HCWT, LMY and intra-muscular fat measurements developed using lambs from the Sheep CRC Information Nucleus and MLA Resource Flocks. This study aimed to examine the key determinants of variation in MQ4 scores for sheep.

AB - In the Australian sheep industry, lamb is currently graded using crude indicators of lean meat yield (LMY), specifically, hot carcase weight (HCWT) and palpated girth rib (GR) tissue depth. To ensure consistent consumer eating quality, a Meat Standards Australia (MSA) grading system has been introduced in sheep. However, industry is now demanding a more comprehensive cuts-based grading system, based on individual carcase measurements, similar to that used in beef (Polkinghorne et al. 2008). A preliminary MSA model has now been developed to predict untrained consumer scores of tenderness, juiciness, flavour, and overall-liking which are combined into a single index (MQ4). This model includes HCWT, LMY and intra-muscular fat measurements developed using lambs from the Sheep CRC Information Nucleus and MLA Resource Flocks. This study aimed to examine the key determinants of variation in MQ4 scores for sheep.

UR - http://10.1071/ANv61n3abs

M3 - Abstract

SP - lxxviii-lxxviii

Y2 - 1 February 2021 through 3 February 2021