Meat quality of Merino lamb and yearlings how does it ...

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Dave Pethick Graham Gardner, Liselotte Pannier & Sheep CRC team Meat quality of Merino lamb and yearlings how does it stack up?

Transcript of Meat quality of Merino lamb and yearlings how does it ...

Page 1: Meat quality of Merino lamb and yearlings how does it ...

Dave Pethick

Graham Gardner, Liselotte Pannier & Sheep CRC team

Meat quality of Merino lamb and yearlings

how does it stack up?

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Topics to be covered

The Merino carcase

Merino meat quality

Eating quality

Objective carcase measurement

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Source: OECD-FAO, 2017

Kg

pe

r p

ers

on

World sheep ConsumptionUruguay 5th for lamb & sheep meats

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Source: OECD-FAO, 2017

Kg

pe

r p

ers

on

World sheep ConsumptionMind you still have some catching to do !!

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The Merino carcase ??

Have you heard this before ??

Very lean

Has less meat

All bone

We will pay you less

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The Information Nucleus(9 sites, 500 sires, 10,000 slaughter lambs)

DORPER

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Gold standard – lean meat yield

Cat Scan (CT) lean (Computed Tomography)

- Constant- Highly accurate

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Carcase Value (23kg)

Merino x Merino Terminal x Merino

Lean meat (kg) 12.8 13.0

Carcase Retail Value $271 $282

Saddle lean 3.5 3.7

Saddle value $93 $100

Anderson et al. 2016 Meat Science

Modelling based on CT Scanning (251 Merinos)

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The Merino carcase

In conclusion

carcase composition is quite similar

There is typically less weight in the rack & loin

There is more bone

Of course a lot slower growing and so the lamb window can be problematic

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The Merino carcase

New Objective Carcase Measures of lean meat yield should be +ve for Merinos (later)

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Genetics and the Merino carcase

So the previous story was ‘on average’

Carcase attributes are heritable and can be readily changed with genetics

Moreover there is a great deal of genetic variation in Merinos

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17

18

19

20

21

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23

24

25

-5 0 5 10 15 20

Ho

t C

arc

as

e W

eig

ht

(kg

)

PWWT ASBV

Merino Maternal Terminal

Post Weaning Weight Breeding value = PWWT

(Sheep Genetics)

Carcase Weight

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Effect of breeding values in Merinos (11mo)Sheep Genetics - Australian Sheep breeding values

Breeding Value Range Parameter Effect

Post weaning

Wt

-5 ⇾ +11 HCW 16 ⇾ 21 (5kg)

Post Weaning

Muscle depth

-3 ⇾ +3 CT lean 10 ⇾ 11 (1kg)

Post weaning

fat depth

-2 ⇾ +2 CT fat 3.9 ⇾ 4.3 (0.4kg)

Anderson et al. 2016 Meat Science

Modelling based on CT Scanning at 11mo of age (251 Merinos)

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• Critical control points

• Meat Standards Australia sensory methods

• Animal age

• Finishing important

• Predicting EQ

• Carcase grading

Eating Quality

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Critical

Control

Points

Value adding

Cooking method

Consumer

Pre-slaughter control

Genetics

Sheep age

Growth path (feed type & finishing)

Pre-slaughter stress

Ageing of meat

Cut/primal

Hang

Post-slaughter control

Chillers

Juiciness FlavourTenderness Overall Liking

Conception

Selling method

Intramuscular fat

Carcase measures

Retail display

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MSA consumer testing

Real people – real answers !

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Untrained consumer taste tests

Tenderness

Juiciness

Flavour

Overall

Liking

0

0

0

0

100

100

100

100

Unsatisfactory Good Better Premium

than

Everyday

MSA 3 MSA 4 MSA 5

Good Better Best

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SQ4 = combined eating quality scorequite similar to beef

Tenderness X 30 %

Juiciness X 10 %

+ = SQ4 scoreFlavour X 30 % (out of 100)

Overall Liking X 30 %

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Consumers identified grades– quite similar to beef

0 46 64 77 100

Ungrade

4

Good Better Best

Pass Credit Distinction

3

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n Ungrade 3* 4* 5*

Mean 5,843 50% 100% 144% 190%

Willingness to pay(Price relative to 3*, n = number consumers)

Australian consumers - lamb

Tighe et al. 2017 Animal Production Science

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Ungrade Good(3*)

Better(4*)

Best(5*)

USA 46% 100% 150% 209%

China 57% 100% 147% 212%

AUS 53% 100% 141% 189%

Willingness to pay – similar across

countries

Grilled lamb - O’Reilly, Pannier et al 2016

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Critical

Control

Points

Value adding

Cooking method

Consumer

Pre-slaughter control

Genetics

Sheep age

Growth path (feed type & finishing)

Pre-slaughter stress

Ageing of meat

Cut/ primal

Hang

Post-slaughter control

Chillers

Juiciness FlavourTenderness Overall Liking

Conception

Selling method

Intramuscular fat

Carcase measures

Retail display

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Animal Age - 1

• Information Nucleus

• Merino lambs (110) compared to older

half siblings (215)

Pannier et al. 2018 Animal Production Science (in press)

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Animal Age - AUSMEAT

• Lamb (no teeth erruption)

• Hogget (1 or 2 teeth)

• Mutton (3 or more)

NB – I will use the term yearling to describe 2-4 teeth

BUT this is not an official term

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Lamb Yearling

Trait

355 ± 44.0 Age (days) 685 ± 24.2

21.3 ± 2.2 Carcass weight (kg) 25.5 ± 4.8

11.8 ± 4.2 GR tissue depth 10.4 ± 4.7

5.0 ± 1.0 Intramuscular fat (%) 5.0 ± 1.0

46.3 ± 2.8 Lean meat yield (%) 46.7 ± 3.6

Carcase grading

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2.7

7.1

P<0.05

Eating quality scores - grills(525 consumers)

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2.7

7.1

P<0.05

Eating quality(525 consumers)

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2.7

7.1

P<0.05

Eating quality(525 consumers)

Pass

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2.7

7.1

P<0.05

Eating quality(525 consumers)

Pass

Fail

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Animal Age 2: International consumers - grills2,160 consumers

O’Rielly et.al. 2017

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Animal Age - 2: International consumers2,160 consumers

O’Rielly et.al. 2017

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O’Rielly et.al. 2017

Animal Age - 2: International consumers2,160 consumers

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Lambs have higher EQ

scores overall (2-6 points)

O’Rielly et.al. 2017

Animal Age - 2: International consumers2,160 consumers

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Animal Age 3 – Chinese consumers – hot pot (1.6mm)720 consumers

68

63

50,0

55,0

60,0

65,0

70,0

75,0

80,0

Lamb shoulder

Yearling leg

Ove

rall

Lik

ing

Lamb Yearling

n = 240 lambs + yearling

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Lamb better Hogget/Yearling

• Lamb always ahead of hogget (2T) or yearling (2-4T)

• Especially in leg cuts

• Consistent for Australian, USA and Chinese

consumers

• However most hogget & yearling cuts perfecting

acceptable

• Main issue is the supply

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Critical

Control

Points

Value adding

Cooking method

Consumer

Pre-slaughter control

Genetics

Sheep age

Growth path (feed type & finishing)

Pre-slaughter stress

Ageing of meat

Cut/ primal

Hang

Post-slaughter control

Chillers

Juiciness FlavourTenderness Overall Liking

Conception

Selling method

Intramuscular fat

Carcase measures

Retail display

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The importance of finishing

• Grass vs balanced grain - No difference

• Just must be gaining wt.

• If not get

- Increased risk of high pH meat

- Decreased flavour and juiciness = lower intramuscular fat

• 18kg HCW & fat score 2 (GR>5mm)

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Why is finishing important (i) glycogen & meat pH

•Muscle sugar - used as energy source

•Glycogen converted to lactic acid in carcase

•Ideally pH = 5.5 (acidic)

- Cherry red meat colour (not dark cutting)

- Consistent cooking time

- Reduces off flavours

- Keeping quality of chilled product for export

Bucket of

muscle

glycogen