Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb.
L. Pannier,Graham E. Gardner,Graham E. Gardner,K.L. Pearce,K.L. Pearce,M. B. McDonagh,M. B. McDonagh,Alex Ball,Alex Ball,Robin H. Jacob,David W. Pethick,David W. Pethick +11 more
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TLDR
The results confirm the growing concerns that selecting for lean meat yield would reduce consumer eating quality, and highlight that careful monitoring of selection programmes is needed to maintain lamb eating quality.About:
This article is published in Meat Science.The article was published on 2014-02-01 and is currently open access. It has received 112 citations till now. The article focuses on the topics: Tenderness.read more
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Consumer preference, behavior and perception about meat and meat products: an overview.
TL;DR: This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects.
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Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review.
TL;DR: Tenderness and juiciness continue to be drivers of consumer liking for pork, and flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking.
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Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?
Colin P. Starkey,Colin P. Starkey,G.H. Geesink,Damian Collins,V. Hutton Oddy,David L. Hopkins +5 more
TL;DR: The main factors which influenced SF of the LL were IMF, SL and desmin degradation, but for sensory tenderness, IMF, ultimate pH and gender were the main factors.
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Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness
L. Pannier,L. Pannier,D. W. Pethick,D. W. Pethick,G.H. Geesink,G.H. Geesink,Alex Ball,Alex Ball,Robin H. Jacob,Graham E. Gardner,Graham E. Gardner +10 more
TL;DR: In this article, a negative phenotypic association between measures of muscling (shortloin muscle weight, eye muscle area) and IMF, and positive association between fatness and IMF was consistent with other literature.
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Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects.
TL;DR: This review focuses on the use of modern cooking technologies to reduce the generation of hazardous compounds by applying low temperature cooking with minimum contact with the meat and the adoption of natural plant sources as extracts to inhibit lipid oxidation.
References
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Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers.
Jean-François Hocquette,Florence Gondret,Elisabeth Baéza,Françoise Médale,Catherine Jurie,David W. Pethick +5 more
TL;DR: The knowledge on fat accumulation in muscles is now being underpinned by the exhaustive nature of genomics, and efforts have concentrated on discovering DNA markers that change the distribution of fat in the body at the expense of carcass fatness.
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Effect of grass or concentrate feeding systems on lamb carcass and meat quality.
TL;DR: Overall the difference in meat quality between the two different growth rates was minimal and meat from stall fed animals was more tender and juicier than meat from grass-fed animals.
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Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle
TL;DR: Beef flavor intensity rating was not affected (P > .05) by marbling score in either Bos taurus or Bos indicus cattle, and percentage yield of retail product decreased but was not related to shear force or tenderness rating.
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Genetic and environmental effects on meat quality
TL;DR: The day-to-day variation in tenderness is evident across experiments and this variation needs to be controlled in order to consistently produce tender meat.