scholarly journals Lamb and sheep meat eating quality — industry and scientific issues and the need for integrated research

2005 ◽  
Vol 45 (5) ◽  
pp. 465 ◽  
Author(s):  
B. C. Russell ◽  
G. McAlister ◽  
I. S. Ross ◽  
D. W. Pethick
Keyword(s):  
Research Program ◽  
Australian Journal ◽  
Eating Quality ◽  
Control Points ◽  
Special Edition ◽  
Meat Eating ◽  
Critical Control Points ◽  
Sheep Meat ◽  
Integrated Research

This paper provides an introduction to the special edition of the Australian Journal of Experimental Agriculture dedicated to an integrated research program aimed at understanding the critical control points which determine the consumer defined eating quality of Australian lamb and sheep meat. The reasons for a general approach in the research is outlined.

A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat

2005 ◽  
Vol 45 (5) ◽  
pp. 483 ◽  
Author(s):  
A. B. Pleasants ◽  
J.M. Thompson ◽  
D.W. Pethick
Keyword(s):  
Consumer Perception ◽  
Eating Quality ◽  
Consumer Evaluation ◽  
Meat Eating ◽  
Consumer Expectation ◽  
Sheep Meat ◽  
Quality Classification ◽  
Sensory Score ◽  
Quality Grade

A probabilistic model of consumer perception of sheep meat eating quality is constructed on the basis of a sensory score derived from consumer evaluation of tenderness, juiciness, flavour and overall liking. The model includes consideration of the variability of the sensory score within a mob, the probability that meat with a given sensory score will be perceived by the consumer as correctly classified, and the distribution of the average sensory score within an eating quality grade. Based on this information the model can calculate the frequency with which sheep meat given a sensory score that will fail to meet the consumer expectation of the allocated eating quality grade. The model provides a basis for integrating the information gathered on sheep meat eating quality to formulate a method of classification and to quantify the reliability of this classification. This information can be applied in a variety of ways to evaluate the efficacy, financial or otherwise, of a retailer adopting a given sheep meat eating quality classification based on the nominated eating quality score.

scholarly journals Critical control points for meat quality in the Australian sheep meat supply chain Critical control points for meat quality in the Australian sheep meat supply chain

2005 ◽  
Vol 45 (5) ◽  
pp. 593 ◽  
Author(s):  
O. A. Young ◽  
D. L. Hopkins ◽  
D. W. Pethick
Keyword(s):  
Supply Chain ◽  
Electrical Stimulation ◽  
Meat Quality ◽  
Control Point ◽  
Eating Quality ◽  
Control Points ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Sheep Meat ◽  
Processing And Storage

The sheep meat eating quality research program has identified a number of outcomes and critical control points in the supply chain from live sheep genetics to cooked meat. The critical control points, which are largely independent of each other, can be translated into quality management systems to increase average eating quality of all cuts and lower variability. The choice of sire was a critical control point in that selecting for high growth rate and muscling can adversely affect eating quality. The challenge is to make sure that high yield traits are not promoted at the expense of eating quality. Animal age was a critical control point but it was clear that the definition of hogget could be revised to include slightly older animals with teeth in eruption but not in wear. Moreover, M. longissumus dorsi from older animals had only slightly lower eating quality than that from lamb such that this cut could be positioned as a premium product at all maturities, complementing the universally tender muscle psoas major. There was no doubt, however, that over all muscles, lamb remained the premium product. The critical control point for nutrition is that it be adequate, typically to ensure growth of at least 50 g/animal.day. Meat quality is improved through higher glycogen concentrations in muscles at slaughter, higher intramuscular fat content, and possibly reduced collagen crosslinking. Critical control points between muster and slaughter are more difficult to define but are generally aimed at stress reduction to minimise occurrence of the high ultimate pH condition. They include avoiding temperature extremes, loud noises and use of dogs, implementation of good lairage design and the use of skilled animal handlers. Stress is best monitored by ultimate pH measurements in abattoirs, rather than at remote points down the supply chain. After slaughter, the use of electrical stimulation to accelerate post mortem glycolysis is a critical control point. Its use is indicated where 2 conditions are simultaneously met: carcasses are Achilles-hung throughout processing, and the meat is destined for early consumption, as would normally be the case for the domestic market. By accelerating glycolysis, the temperature at rigor can be optimised for rapid tenderisation of low-connective tissue muscles through ageing. The alternative to electrical stimulation of these muscles for the local market is Tenderstretch hanging where rapid ageing is less temperature dependent. Where electrical stimulation is applied the monitoring of its effects with a temperature probe and a pH metre is a critical control point. Even where stimulation is not applied, measurement of average muscle temperature and pH is useful for defining any process. This is because the first 24 h after slaughter sets the scene for later meat storage/distribution, which has its own critical control point: the temperature at which meat is held between abattoir and consumption. Where meat is destined for early sale, the temperature of processing and storage can and should be higher than where the meat is destined for long-term storage as in export markets. For early sale, rapid ageing to optimum eating quality is promoted by higher temperature (2–4°C), whereas for export sale, very cool meat will slowly age in the weeks before consumption while at the same time minimising spoilage and maximising display life. Thus, matching the time–temperature profile of processing and storage to a particular market is a critical control point. The retail end of the supply chain has its own control points, principally display temperature and choice of display packaging, which have major effects on chilled display life. The cooler the better. Compared with conventional overwrap packs, modified atmosphere packs extend display life by typically 80%. However, these more sophisticated packs cost more and will not suit all domestic retailers. The matching of muscles by age with recommended cooking method is a critical control point at retail for ensuring consumer satisfaction. The challenge is effective communication with consumers and is part of the wider challenge of effectively communicating quality-related information at all links of the supply chain.

scholarly journals Preface: Genetic improvement of lamb—industry issues and the need for integrated research

2006 ◽  
Vol 57 (6) ◽  
pp. 591 ◽  
Author(s):  
D. W. Pethick ◽  
R. D. Warner ◽  
R. G. Banks
Keyword(s):  
Nutritional Status ◽  
Research Program ◽  
Genetic Improvement ◽  
Agricultural Research ◽  
Genetic Selection ◽  
Australian Journal ◽  
Special Edition ◽  
Live Animal ◽  
Integrated Research ◽  
Selection For

This paper provides an introduction to the special edition of the Australian Journal of Agricultural Research dedicated to an integrated research program to understand the effects of genetic selection for live animal traits (growth, muscle, and fatness) that determine carcass and meat attributes. Combined with this are the effects of nutritional status of the dam and growing lamb. The reasons for, and general approach of, the research is outlined.

New electrical stimulation technologies for sheep carcasses New electrical stimulation technologies for sheep carcasses

2005 ◽  
Vol 45 (5) ◽  
pp. 575 ◽  
Author(s):  
F. D. Shaw ◽  
S. R. Baud ◽  
I. Richards ◽  
D. W. Pethick ◽  
P. J. Walker ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
High Voltage ◽  
Consumer Satisfaction ◽  
Electrode System ◽  
Constant Current ◽  
Eating Quality ◽  
Meat Eating ◽  
Medium Voltage ◽  
Sheep Meat ◽  
Maximum Voltage

High voltage electrical stimulation applied to the lamb carcass at the end of the dressing procedure often leads to an improvement in overall product quality by reducing the incidence of toughness. It would be advantageous if the same results could be consistently achieved with the use of lower, safer, voltages — medium voltage electrical stimulation. Experiments were conducted to determine the effect of medium voltage electrical stimulation applied to wool-on carcasses on meat quality as assessed using the Sheep Meat Eating Quality protocols. A further experiment examined the interaction of electrical stimulation and meat aging time on the consumer acceptance of lamb meat. In the first experiment, 3 treatments: control (non-stimulated), medium voltage electrical stimulation (applied to the wool-on carcass) and high voltage electrical stimulation (applied at the completion of dressing) were examined. Samples of the loin (LTL) and rump (GM) muscles were evaluated by consumers using Sheep Meat Eating Quality protocols. For both muscles, the consumers gave higher scores for tenderness, juiciness, flavour and overall acceptability to the stimulated product (P<0.001). There were no statistically significant differences between the 2 stimulation treatments. The second experiment was conducted at a commercial lamb-processing abattoir that had installed a prototype automated electrode system designed to work at chain speed. Lambs received either no stimulation (control), low current medium voltage electrical stimulation (constant current 300 mA peak, 15 Hz, maximum voltage 550 V peak) or high current medium voltage electrical stimulation (constant current 600 mA peak, 15 Hz, maximum voltage 550 V peak) immediately after sticking. Electrical stimulation improved both the objective and sensory (Sheep Meat Eating Quality) eating quality attributes of lamb loin muscle when assessed following 2 days of ageing. When expressed according to consumer satisfaction rating, 30, 37 and 70% of the loins receiving low, high or no electrical stimulation, respectively, were rated as unsatisfactory at 2 days of ageing. At 4 days of ageing no loins from carcasses in the low stimulation treatment were rated by consumers to be unsatisfactory (P<0.05) compared with either non-stimulated (40%) or high-stimulated loins (35%). With respect to the effects of aging meat, electrical stimulation improved the consumer score at 2 days post-stunning by 8.9 and 4.7 points for tenderness and overall liking, respectively. Further linear improvements due to aging were similar for both electrical stimulation and unstimulated products. Under conditions of no electrical stimulation used in this experiment, 10 days aging results in tenderness and overall liking scores greater than 60 and with ES similar scores are achieved in 5 days. Consumer scores over 60 greatly reduce the chance of meat being classified as unsatisfactory.

Evaluation of period of fasting and mixing of steers prior to slaughter on meat eating quality

2009 ◽  
Vol 2009 ◽  
pp. 138-138
Author(s):  
F O Lively ◽  
B W Moss ◽  
T W J Keady ◽  
L Farmer ◽  
N F S Gault ◽  
...  
Keyword(s):  
Shear Force ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Glycogen Depletion ◽  
Meat Eating ◽  
Quadratic Relationship

Mixing of cattle prior to slaughter which results in aggressive activity (Mohan Raj et al 1992) leads to glycogen depletion pre-slaughter and subsequently meat with a higher ultimate pH (pHu). Purchas et al (1990) reported a quadratic relationship between pHu and tenderness with highest shear force values recorded between pHu 5.8 to 6.2. The aim of this study was to determine the effect of fasting and mixing of steers prior to slaughter on the meat eating quality of longissimus dorsi (LD) muscle.

scholarly journals Diseño de Medidor de Control en el Proceso de Producción de una Planta de Panificación y Repostería

2018 ◽  
Vol 14 (23) ◽  
pp. 155
Author(s):  
Sánchez-Vásquez Viviana ◽  
Caicedo-Camposano Oscar ◽  
Mora-Castro Oscar ◽  
Espinoza-Espinoza Fernando ◽  
Tandazo-Garcés Juan ◽  
...  
Keyword(s):  
Quality Control ◽  
Food Quality ◽  
Food Product ◽  
Processed Foods ◽  
Control Points ◽  
Good Practices ◽  
Critical Control Points ◽  
Good Manufacturing Practices ◽  
Safe Food

The following work was carried out in a baking and confectionery plant, in order to guarantee the quality of the products by optimizing the processes in these facilities, for which the principles set out in the Regulation of Good Practices for Processed Foods were taken into consideration. It´s desired to obtain products with food quality to provide healthy and safe food. For this, we take as a basis the regulations of Good Manufacturing Practices (GMP). This is how a study was conducted where proposals for key procedures and instructions were raised and executed to identify critical control points for improvement, followed by the implementation of Good Manufacturing Practices in a Bakery line. Good Manufacturing Practices are the sanitary foundation under which any company related to the processing and handling of food must operate, ensuring that the simplest of operations throughout the process of manufacturing a food product, is carried out under conditions that contribute to the assurance of the quality, hygiene and safety of the product. The GMP is in itself a system of quality control and safety through the elimination and / or reduction of contamination risks of a product.

Effect of sheep type on meat and eating quality of sheep meat

2005 ◽  
Vol 45 (5) ◽  
pp. 499 ◽  
Author(s):  
D. L. Hopkins ◽  
P. J. Walker ◽  
J. M. Thompson ◽  
D. W. Pethick
Keyword(s):  
High Voltage ◽  
New South ◽  
Biceps Femoris ◽  
Sensory Attributes ◽  
The Other ◽  
Eating Quality ◽  
Sheep Meat ◽  
South Wales ◽  
Longissimus Lumborum

The effect of type of lambs and hoggets on eating quality was evaluated using the M. longissimus lumborum (LL) and the M. biceps femoris (BF) from 210 animals. The animals comprised 7 types as follows: Poll Dorset or White Suffolk × (Border Leicester × Merino) (second cross unweaned lambs, mixed sex, 3–5 months of age); Poll Dorset × (Border Leicester × Merino) (second cross weaned lambs, mixed sex, 9–12 months of age); Border Leicester × Merino (BLM; first cross weaned lambs, mixed sex, 9 months of age); Poll Dorset or White Suffolk × Merino (PDM; first cross weaned lambs, wethers, 12 months of age); Merino × Merino (weaned wether lambs, 9–12 months of age); Border Leicester × Merino (BLM; first cross hoggets, mixed sex, 20 months of age); and Poll Dorset or White Suffolk × Merino (PDM; first cross hoggets, wethers, 16 months of age). The animals were sourced from a number of different properties in New South Wales (NSW) (n = 120) and Victoria (n = 90). Each carcass was subjected to high voltage stimulation (700 V) within 1 h of slaughter. All meat was aged for 5 days before freezing and was subsequently tested by consumers on a 0–100 scale for a number of attributes after cooking using a grilling procedure. The LL from sucker lambs had the lightest colour (highest L* values) with the hoggets having the darkest colour in the NSW group with differences less apparent in the Victorian group. Muscle from first cross and Merino weaned lambs had consistently higher pH levels across the 3 muscles tested (LL; M. semimembranosus; M. semitendinosus) for the NSW group with no differences detected in the Victorian group. LL meat from second cross sucker and first cross (BLM and PDM) weaned lambs had the highest overall liking score, with that from second cross weaned lambs, BLM hoggets and Merino lambs scored as intermediate, while meat from the PDM hogget group had the lowest overall liking score. A similar outcome was found for the other sensory attributes with differences between types being lower for juiciness compared with overall liking scores but they were of a similar ranking. For the BF there was some re-ranking of the overall liking scores compared with the LL, with meat from suckers and first cross PDM lambs and hoggets being intermediate in score while second cross weaned lambs and first cross BLM lambs had the highest scores. The BF from hoggets (BLM) and Merino lambs were given the lowest scores. The lower juiciness score for sucker BF contributed to this change in ranking compared with the LL.

The eating quality of Scottish pigmeat - a whole chain approach

2005 ◽  
Vol 2005 ◽  
pp. 58-58
Author(s):  
S.A. Edwards ◽  
E.A. Hunter ◽  
G.R. Nute ◽  
R. I. Richardson ◽  
J.E. Vipond ◽  
...  
Keyword(s):  
Boar Taint ◽  
Eating Quality ◽  
Current Development ◽  
Meat Eating ◽  
Commercial Practice ◽  
Practice Variability ◽  
On Farm ◽  
Meat Sector ◽  
A Current

Whilst many of the on-farm factors identified as enhancing pigmeat meat eating quality are already standard commercial practice, variability in quality is still a problem whose reasons are poorly understood. Particular uncertainty exists about the effect on eating quality of increasing slaughter weight, a current development which facilitates reduced cost of production by spreading carcass overhead costs between more kg of saleable meat. However, this strategy means that pigs will be older at slaughter, which carries uncertainties about the risk of increased toughness and boar taint. In targeting a market for branded pigmeat of high eating quality, there may also be beneficial strategies for adoption in carcass selection and post-slaughter management. These questions were addressed as part of a research project on the improvement of meat eating quality in the Scottish red meat sector.

The impact of processing on sensory and objective measurements of sheep meat eating quality

2005 ◽  
Vol 45 (5) ◽  
pp. 561 ◽  
Author(s):  
J. M. Thompson ◽  
D. L. Hopkins ◽  
D. N. D'Souza ◽  
P. J. Walker ◽  
S. R. Baud ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Biceps Femoris ◽  
Eating Quality ◽  
Sensory Testing ◽  
Meat Eating ◽  
Sheep Meat ◽  
Per Se ◽  
The Impact ◽  
Processing Factors ◽  
Age Category

The impact of processing factors on sheep meat eating quality was investigated in an experiment in which stimulation (stimulation and no stimulation), chilling rate (fast and slow chilling) and carcass suspension (tenderstretch and normally hung by Achilles tendon) treatments were overlaid on 80 lamb and 40 mutton carcasses processed over 2 days, at 2 different abattoirs. Within each carcass, 3 muscles (M. longissimus thoracics et lumborum, biceps femoris and serratus ventralis) were collected from both sides and aged for 2 of 3 ageing periods (2, 5 or 14 days), before sensory testing for tenderness, juiciness, like flavour and overall liking, using a consumer taste panel. Processing treatments of stimulation and chilling were variable in their effect on the rates of pH and temperature decline and temperature at pH 6 (temp@pH6), between the 4 slaughter groups. Therefore chilling rate and electrical stimulation were considered as tools by which temp@pH6 could be manipulated, rather than as treatment effects per se. Age category (lamb or mutton) had the largest impact on tenderness score, followed by muscle, ageing and carcass suspension. There were significant interactions for tenderness and overall liking scores between muscle × ageing, age category × muscle and carcass suspension × muscle (P<0.05). The magnitude of the tenderstretch advantage in sensory scores was a function of temp@pH6. In normally hung carcasses, the highest sensory scores were evident at about 21°C temp@pH6, with a decrease in sensory scores at high (>30°C) or low (<10°C) temp@pH6. There was a tendency for sensory scores (particularly for the like flavour score) to decline for the biceps femoris when it was stored for extended periods (14 days).

Sign in / Sign up

Export Citation Format

Share Document