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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
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 ?
Where have we come from ?
Lamb loin tenderness in the 90’s1997/98 retail audit – Safari et al. (2002) n = 907
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
Real people – real answers !
Critical Control Points
Value adding
Cooking method
Consumer
Pre-slaughter control
Genetics
Sheep age
Growth path (feed type & finishing)
Pre-slaughter stress
Ageing of meat
Cut/ primal
Hang
Post-slaughter control
Chillers
Juiciness FlavourTenderness Overall Liking
Conception
Selling method
Intramuscular fat
Meat Standards Australia lamb
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
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• ………
Change is possibleMSA data (2005) n = 806, optimal processing, fat & pH
compliant
What’s missing ?
• Continuous improvement• Genetic effects• Carcase grading• Cuts grading
The Information Nucleus(500 sires, 10,000 slaughter lambs)
DORPER
• Juiciness, flavour, tenderness• 4.2 ± 0.04% (Xbred mean)• Ideal 4-6%• Mod/high heritability• Called marbling in beef
New traits (i) intramuscular fat
• 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
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
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 ?
Evolve an MSA Mark II
• Evolve an enhanced MSA lamb model• Incorporating new Sheep CRC information• Manage yield and eating quality• Cuts grading
Eating quality• But what does shear force and IMF mean to
consumers ?• Will they pay more ?• ……
MSA Lamb mark IIGrade cuts into:
2* - Unsatisfactory3* - Good every day4* - Better than every day5* - Premium
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
Sire variation – consumer tenderness(Pannier et al. unpublished)
Loin tenderness
Tops
ide
tend
erne
ss
97 sires, 745 lambs, 2 cuts per lamb, grilled
Sire variation – consumer tenderness
Loin tenderness
Tops
ide
tend
erne
ss
16 points
12 points
Likely sufficient to change rating
2* unsatisfactory3* good every day4* better than every day5* premium
Sire variation – consumer tenderness
Loin tenderness
Tops
ide
tend
erne
ss3* 5*4*
Sire variation – consumer tenderness
Loin tenderness
Tops
ide
tend
erne
ss
3*
2*
Remember - this is with ‘optimal’ processing
• All carcases had e-stimulation• Product aged for 5 days
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 ?
IMF vs MSA consumer score
6
9
9
11
IMF nails juicy and flavour
Shear force vs MSA consumer score
11
7
6
6
Shear force nails tenderness
Other correlates
• Carcase fatness• Carcase muscling• Lean meat yield• Carcase wt• Colour• …………
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
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
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
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
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
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
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
Questions…Questions…
Aussie lamb - premier meat on the Planet!
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) ✔
Other correlates e.g LMY vs IMF
LMY breeding value
IMF
bre
edin
g va
lue