Prediction of lamb meat eating quality in two divergent breeds using various live animal and carcass measurements

Meat Science

Volumn 83, Issue 3, 2009, Pages 366-375

  Lambe, N R ^a   Navajas, E A ^a   Fisher, A V ^b   Simm, G ^a   Roehe, R ^a   Bunger L ^a  

^a SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^b UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Carcass composition; Lambs; Meat quality

Indexed keywords

ANIMALIA; OVIS ARIES;

EID: 69549119981     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.06.007     Document Type: Article

References (30)

1. Andres S., Murray I., Navajas E.A., Fisher A.V., Lambe N.R., and Bunger L. Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy. Meat Science 76 3 (2007) 509-516
2. Cameron N.D. Genetic and phenotypic parameters for carcass traits, meat and eating quality traits in pigs. Livestock Production Science 26 2 (1990) 119-135
3. Dikeman M.E. Fat reduction in animals and the effects on palatability and consumer acceptance of meat products. Proceedings of the Reciprocal Meat Conference 40 (1987) 93-103
4. Frutos P., Mantecon A.R., and Giraldez F.J. Relationship of body condition score and live weight with body composition in mature Churra ewes. Animal Science 64 (1997) 447-452
5. Hammond J. Farm animals: Their breeding, growth and inheritance (1940), Butler and Tanner Ltd, London
6. Hopkins D.L., Hegarty R.S., Walker P.J., and Pethick D.W. Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep. Australian Journal of Experimental Agriculture 46 (2006) 879-884
7. Hopkins D.L., Stanley D.F., Toohey E.S., Gardner G.E., Pethick D.W., and van de Ven R. Sire and growth path effects on sheep meat production 2. Meat and eating quality. Australian Journal of Experimental Agriculture 47 10 (2007) 1219-1228
8. Jones H.E., Lewis R.M., Young M.J., and Wolf B.T. The use of X-ray computer tomography for measuring the muscularity of live sheep. Animal Science 75 (2002) 387-399
9. Jones, D. A. (1999). Conformation assessment of Blue-faced Leicester and Mule ewes and lambs. Institute of Rural Sciences, University of Wales, Aberystwyth, SOP from personal communication.
10. Jopson N.B., Amer P., and McEwan J.C. Comparison of two-stage selection breeding programmes for terminal sire sheep. Proceedings of the NZ Society of Animal Production 64 (2004) 212-216
11. Karamichou E., Richardson R.I., Nute G.R., McLean K.A., and Bishop S.C. Genetic analyses of carcass composition, as assessed by X-ray computer tomography, and meat quality traits in Scottish Blackface sheep. Animal Science 82 2 (2006) 151-162
12. Kirton A.H., and Pickering F.S. Factors associated with differences in carcass conformation in lamb. New Zealand Journal of Agricultural Research 10 (1967) 183-200
13. Koohmaraie, M., Shackelford, S. D., & Wheeler, T. L. (2005). Biological bases that determine beef tenderness. The science of beef quality. In Eighth annual Langford food industry conference. Proceedings of the British Society of Animal Science (pp. 13-19).
14. Lambe N.R., Bünger L., Navajas E.A., Roehe R., and Simm G. Use of meat quality information in breeding programmes. In: Kerry J., and Ledward D. (Eds). Improving the sensory and nutritional quality of fresh meat (2009), Woodhead Publishing, Cambridge 264-291
15. Lambe N.R., Navajas E.A., Bunger L., Fisher A.V., Roehe R., and Simm G. Prediction of lamb carcass composition and meat quality using combinations of post-mortem measurements. Meat Science 81 (2009) 711-719
16. Lambe N.R., Navajas E.A., Schofield C.P., Fisher A.V., Simm G., Roehe R., et al. The use of various live animal measurements to predict carcass and meat quality in two divergent lamb breeds. Meat Science 80 (2008) 1138-1149
17. Lambe, N. R., Schofield, C. P., Navajas, E. A., Roehe, R., & Bünger, L. (2008). Video image analysis of live lambs to predict live weight, carcass composition and meat quality. In Proceedings of the British Society of Animal Science, Scarborough, April (p. 48).
18. Macfarlane J.M., Lambe N.R., Bishop S.C., Matika O., Rius Vilarrasa E., McLean K.A., et al. Effects of the TM-QTL muscling QTL on carcass traits in crossbred lambs. Animal 3 (2009) 189-199
19. Macfarlane, J. M. & Simm, G. (2007). The contribution of genetic improvement for lamb meat production. In Proceedings of the 3rd international symposium about goat and sheep meat type - 3rd SINCORTE, in João Pessoa, Paraiba, Brazil, November 2007.
20. Mann, A. D., Young, M. J., Glasbey, C. A., & McLean, K. A. (2003). STAR: Sheep tomogram analysis routines (V.3.4). BioSS software documentation.
21. Navajas E.A., Glasbey C.A., McLean K.A., Fisher A.V., Charteris A.J.L., Lambe N.R., et al. In vivo measurements of muscle volume by automatic image analysis of spiral computed tomography scans. Animal Science 82 (2006) 545-553
22. Navajas E.A., Lambe N.R., Fisher A.V., Nute G.R., Bunger L., and Simm G. Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomography. Meat Science 79 (2008) 105-112
23. Navajas, E. A., Lambe, N. R., Bünger, L., Glasbey, C. A., Fisher, A. V., & Wood, J. D. et al. (2006). Genetics of carcass shape and eating quality in sheep. In Proceedings of the Langford Conference, University of Bristol, May 2006 (pp. 59-64).
24. Nute G.R. Sensory analysis of meat. In: Kerry J., Kerry J., and Ledward D. (Eds). Meat processing - Improving quality (2002), Woodhead Publishing Ltd, Cambridge 175-192
25. Payne R.W., Murray D.M., Harding S.A., Baird D.B., and Soutar D.M. GenStat for Windows (8th ed.) introduction (2005), VSN International, Hemel Hempstead
26. Rius Vilarrasa E., Bunger L., Maltin C.A., Matthews K., and Roehe R. Evaluation of Video Image Analysis (VIA) technology to predict lean meat yield of sheep carcasses on-line under abattoir conditions. Meat Science 82 (2009) 94-100
27. Savell J.W., and Cross H.R. The role of fat in the palatability of beef, pork and lamb. Committee on technological options to improve the nutritional attributes of animal products, designing foods: Animal product options in the marketplace (1988), National Academy Press, Washington, DC 345-355
28. SEERAD (2004). Factors affecting lamb eating quality. Meat eating quality - A whole chain approach, SEERAD report.
29. Sutherland M.M., and Ames J.M. Free fatty acid composition of the adipose tissue of intact and castrated lambs slaughtered at 12 and 30 weeks of age. Journal of Agricultural and Food Chemistry 44 10 (1996) 3113-3116
30. Thompson J.M., and Ball A.J. Genetics of meat quality. In: Piper L., and Ruvinsky A. (Eds). The genetics of sheep (1997), CAB International, Oxon 523-538