Sensory testing to underpin genomic prediction of lamb eating quality Final Report
Did you know, the Australian sheep industry has identified the improvement of lamb eating quality as a key objective, which has been attained through the current Meat Standards Australia (MSA) pathways system.
| Project start date: | 29 October 2018 |
| Project end date: | 10 June 2021 |
| Publication date: | 04 July 2022 |
| Project status: | Completed |
| Livestock species: | Lamb |
| Relevant regions: | National |
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Summary
This report describes the collection and phenotypic variation of the eating quality data of lambs obtained from predominantly the MLA resource flock to establish the base dataset for the development of the new cut based MSA model based on 5 cut types for grilling and roasting each. In addition, the data will be used for the development of a new eating selection index which allows for both improvement in eating quality and lean meat yield and will further expand on the phenotypic and genetic relationships between sensory scores and other indicators of meat quality. The objective of this project was to conduct sensory panels with Australian untrained consumers as per the (MSA) protocols using a genetically and phenotypically diverse subset of the MLA Genetic Resource flock lambs.
Objectives
The direct project objectives were:
• Conduct sensory panels with Australian untrained consumers as per the Meat Standards Australia (MSA) protocols using the MLA Genetic Resource flock lambs
• Gather additional information from the untrained consumer panel members such as simple demographic and willingness to pay information (as per the normal MSA protocols for sensory evaluation)
• Provide the raw data for each session back to the Sheep Resource Flock Data
Key findings
Key findings from this project include:
• Establishment of an extensive eating quality dataset as the basis for the development of the new cut based MSA model and the development of new eating quality breeding values.
• Key findings will further be generated from the planned individual analyses as outlined below in the potential publication list.
Benefits to industry
At a high level this project will place the Australian lamb industry as a world leader to underpin consumer demand for lamb via transparent genetic progress. In particular it will deliver
1. the development of new breeding values for the MSA based eating quality of lamb,
2. an understanding of the phenotypic and genetic relationships between the new cut x cook combinations,
3. an understanding of the phenotypic and genetic relationships between the new cut x cook combinations and lean meat yield,
4. an understanding of the phenotypic and genetic relationships between sensory scores and other indicators of meat quality including intramuscular fat, shear force and muscle structural properties, and
5. an expanded version of the MSA Mark II cuts-based model for lamb.
MLA action
MLA continues to deliver data captured as part of the Livestock Genetics Program and implement the recommendations in this report.
Future research
• Examine more optimal roasting methods for the lamb legs and shoulders (extension of cooking time, semi wet cooking and other cooking methods). These cuts have shown to eat not as well as expected.
• Examine more roasted racks bone-in presented as a commercial cut to consumers
• Examine more grilled cutlets bone-in or served as 25mm thick grill boneless cutlets
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For more information Contact Project Manager: Peta Bradley E: reports@mla.com.au |
