Genetic and production factors that influence the content of intramuscular fat in the meat of prime lambs

EAAP Scientific Series

Volumn 127, Issue 1, 2010, Pages 673-674

  Pethick, D W ^a   Pannier, L ^a   Gardner, G E ^a   Geesink, G H ^b   Ball, A J ^b   Hopkins, D L ^b   Jacob, R H ^b   Mortimer, S I ^b   Pearce, K L ^a  

^a MURDOCH UNIVERSITY   (Australia)

^b Sheep CRC   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

OVIS ARIES;

EID: 84861465749     PISSN: 00712477     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Article

References (8)

1. th Annual RMC: 93-103.
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3. Fogarty, N.M., R.G. Banks, J.H.J. van der Werf, A.J. Ball and J.P. Gibson, 2007. The information nucleus - a new concept to enhance sheep industry genetic improvement. Proc Ass Adv Anim Breed Genet. 17, 29-32.
4. Hopkins, D.L., R.S. Hegarty, P.J. Walker and D.W. Pethick, 2006. Relationship between animal age, intramuscular fat,cooking loss, pH, shear force and eating quality of aged meat from young sheep. Austr. J. Exp. Agr. 46, 978-884.
5. Perry, D., W.R. Shorthose, D.M. Ferguson and J.M. Thompson, 2001. Methods used in the CRC program for the determination of carcass yield and beef quality. Austr. J. Exp. Agr. 41, 953-957.
6. Pethick, D.W., D'Souza, D.N., Anderson, C.A. and Muir, L.L., 2005. Eating quality of Australian lamb and sheep meats. Austr. J. Exp. Agr. 45, 465-601.
7. Pugh, A.K., D.W. Pethick, G.E. Tudor and B.L. McIntyre, 2002. The development of marbling in steers and heifers. Final report for the CICF of WA, Murdoch Uni., Perth.
8. Savell JW, Cross HR. 1988. The role of fat in the palatability of beef, pork, and lamb. In: Farrell, D.J. (ed.), Designing foods: animal product options in the marketplace. National Academy Press, 345.