dave pethick lis pannier & the sheep crc meat science team
DESCRIPTION
The latest eating quality science managing intramuscular fat and tenderness to improve the consumer eating experience. Dave Pethick Lis Pannier & the Sheep CRC Meat Science Team. Topics. Meat Standards Australia – history/current New traits Shear force tenderness Intramuscular fat - PowerPoint PPT PresentationTRANSCRIPT
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The latest eating quality science managing intramuscular fat and tenderness to
improve the consumer eating experience
Dave PethickLis Pannier & the Sheep CRC Meat Science Team
![Page 2: Dave Pethick Lis Pannier & the Sheep CRC Meat Science Team](https://reader036.vdocuments.net/reader036/viewer/2022062410/56816564550346895dd7eb1c/html5/thumbnails/2.jpg)
Topics1. Meat Standards Australia – history/current2. New traits
• Shear force tenderness• Intramuscular fat• MSA consumer taste panel
3. Predicting consumer taste panel response4. MSA lamb Mark II – what it might look like ?
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Where have we come from ?
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Lamb loin tenderness in the 90’s1997/98 retail audit – Safari et al. (2002) n = 907
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MSA - underpinned by consumer testing• Tenderness (0 – 100)• Juiciness• Liking of flavour• Overall liking
Unsatisfactory Good every day Better than every day Premium
Science is recognised world wide
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Real people – real answers !
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Critical Control Points
Value addingCooking method
Consumer
Pre-slaughter control
GeneticsSheep age
Growth path (feed type & finishing)
Pre-slaughter stress
Ageing of meatCut/ primal
Hang
Post-slaughter control
Chillers
Juiciness FlavourTenderness Overall Liking
Conception
Selling methodIntramuscular fat
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Meat Standards Australia lamb
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MSA lamb - current
• Consumer focused model to underpin the eating quality of lamb
• It is a simple ‘in/out’ system with ‘rules’ for– Producers– Processors– Retailers
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Requirements eg
• Fat score - GR ≥ 6mm (≥score 2)• No eruption of permanent incisor teeth• pH x temperature requirements (e-stimulation)• Aging of meat for 5 days• ………
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Change is possibleMSA data (2005) n = 806, optimal processing, fat & pH
compliant
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What’s missing ?
• Continuous improvement• Genetic effects• Carcase grading• Cuts grading
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The Information Nucleus(500 sires, 10,000 slaughter lambs)
DORPER
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• Juiciness, flavour, tenderness• 4.2 ± 0.04% (Xbred mean)• Ideal 4-6%• Mod/high heritability• Called marbling in beef
New traits (i) intramuscular fat
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• Mechanical measure of Tenderness (kg or Newtons)• Higher value = tougher• Measured after electrical stimulation and 5 days aging• Gene markers for this trait in sheep (& beef)• Intramuscular fat reduces it• Mod/high heritability
New traits (ii) shear force tenderness
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Important correlations – genetic(2 years data 183 sires, 4,110 progeny)
• LMY vs IMF -ve mod/high BAD
• LMY vs SF5 +ve mod BAD
• IMF vs SF5 -ve high GOOD
LMY = lean meat yieldSF5 = Shear force tenderness day 5IMF = intramuscular fat
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So single focused selection on LMY will:
• Increase shear force (tougher)• Reduce intramuscular fat (less juicy, less flavour &
tougher)• BUT LMY is totally important for lamb
So how can we protect eating quality ?
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Evolve an MSA Mark II
• Evolve an enhanced MSA lamb model• Incorporating new Sheep CRC information• Manage yield and eating quality• Cuts grading
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Eating quality• But what does shear force and IMF mean to
consumers ?• Will they pay more ?• ……
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MSA Lamb mark IIGrade cuts into:
2* - Unsatisfactory3* - Good every day4* - Better than every day5* - Premium
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n Ungrade 3* 4* 5*
Mean 1,858 49% 100% 147% 200%
Willingness to pay data(Price relative to 3*, n = number consumers)
Australian consumers - lamb
3 star 4 star 5 star
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Sire variation – consumer tenderness(Pannier et al. unpublished)
Loin tenderness
Tops
ide
tend
erne
ss
97 sires, 745 lambs, 2 cuts per lamb, grilled
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Sire variation – consumer tenderness
Loin tenderness
Tops
ide
tend
erne
ss
16 points
12 points
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Likely sufficient to change rating
2* unsatisfactory3* good every day4* better than every day5* premium
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Sire variation – consumer tenderness
Loin tenderness
Tops
ide
tend
erne
ss3* 5*4*
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Sire variation – consumer tenderness
Loin tenderness
Tops
ide
tend
erne
ss
3*
2*
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Remember - this is with ‘optimal’ processing
• All carcases had e-stimulation• Product aged for 5 days
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What did consumers say about the 2 cuts ?
Distribution of grades (745 lambs per cut)
2* 3* 4* 5*Short lion - 7 34 35 24 % Topside - 29 48 17 5 %
Can we predict this grade ?
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IMF vs MSA consumer score
6
9
9
11
IMF nails juicy and flavour
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Shear force vs MSA consumer score
11
7
6
6
Shear force nails tenderness
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Other correlates • Carcase fatness• Carcase muscling• Lean meat yield• Carcase wt• Colour• …………
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MSA Mark II
• Currently too hard to measure shear force or intramuscular fat in the abattoir
• Currently cannot grade a lamb carcase commercially• So EQ claims will be underpinned by:
– in part the sires used– ideally carcase measures
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Consumer score breeding value• Use std genetic techniques to develop a consumer score
breeding value for sires:– Consumer score– Shear force tenderness– Intramuscular fat– Lean Meat Yield– Other correlates …………
• Support with genomic prediction• Use the breeding value to underpin quality claims
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MSA Mark II – 2nd phaseGrade individual carcases for LMY and meat quality
• Develop better LMY prediction ‘on line’• Develop meat quality and IMF measurement ‘on line’
– GR fat-o-meter II probe with electrical impedance– Wide wavelength vision system– Rhaman spectroscopy
These are AMPC/MLA projects in progress
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Conclusions
• Current MSA system is a simple no brainer• Processors/retailers are seeing the benefits• We still need producers to sign up – do it today !
• However it does not allow for continuous improvement and lean meat yield interactions
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Conclusions
• Meat science phenotypes - shear force tenderness and intramuscular fat– Heritable– We know the key production factors that effect them– Predictive of the consumer score– Interact with lean meat yield
• We will be able to develop a consumer score breeding value
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Conclusions
• MSA mark II underpinned by consumer score sire breeding value
• Cuts based grading down star ratings• Will allow us to select for Lean Meat Yield and Eating
quality together
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Conclusions
• Processors to their credit are investing in R&D for better carcase measurement systems
• Are we heading for carcase grading at last ?– Lean meat yield– Eating quality
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Questions…
Aussie lamb - premier meat on the Planet!
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Quick reality checkGetting 4* cuts in moderate carcase wt Sth beef• Optimal processing ✔• No hormones ✔• Get’em young (< about 140 oss = 18-24 months) ✔• Have just enough marble = solid score 1 (4-6% IMF) ✔
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Other correlates e.g LMY vs IMF
LMY breeding value
IMF
bree
ding
val
ue