Meat quality of Merino lamb and yearlings how does it ...
Transcript of 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?
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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
22
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