L.EQT.2106 - Resource Flock Limited Cut x Cook Sensory Evaluation and MSA Mark II Model Development
Did you know there is minimal difference in eating quality between good quality hoggets and lambs?
| Project start date: | 14 September 2020 |
| Project end date: | 14 December 2022 |
| Publication date: | 24 January 2024 |
| Project status: | Completed |
| Livestock species: | Lamb |
| Relevant regions: | National |
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Summary
This project aimed to conduct sensory testing on MLA Resource Flock (RF) lambs based at Kirby, Armidale NSW as well as hoggets from a known Merino genetic base. The RF lambs are a representation of industry sires across all breeds with a first cross or Merino ewe base. This is indicative of industry. All animals had fixed-effect genomic tests and performance tests, which will enable genetic linkage of sensory traits to productivity and profitability traits e.g. growth and eating quality. Furthermore, the cuts collected provide implications for all major muscles in the carcase for a number of cook methods, some of which have not been tested by Australian consumers to date, from animals with measured/known phenotypes and genotypes. This data will allow for the expansion of the MSA sheepmeat cut by cook model.
Objectives
To conduct sensory testing on 108 lambs and 54 hoggets and understand the relationship between muscle, cook method and animal age.
Key findings
Across each of the cooking methods there appeared to be minimal difference between hoggets and lambs. It appears that slow-cooked samples ate the best giving the highest MQ4 scores, particularly the shanks and heel meat. The Texas Low ‘n Slow performed worse than expected, however this may be due to the small size of the muscles. The topside performed best as a stir-fry and the knuckle performed best as a grill and roast.
Benefits to industry
This research has further built the reference population for sheepmeat, which is essential for genomic tools to work in industry. The cuts collected from the lambs and hoggets have provided implications for all major muscles in the carcase based on grill, roast, stir-fry, slow-cook and low n’ slow cook methods. In turn, this has increased industry’s ability to accurately predict eating quality at a cut level and provides an avenue to improve the marketing of sheepmeat.
MLA action
Further data analysis in order to expand the MSA Sheepmeat model to be completed.
Future research
Based on the results of the project, the MSA Sheepmeat model can be updated with better predictions for more cuts, for more cooking methods from a wider range of animal ages. This research will allow expansion of the MSA Sheepmeat model for cut x cooks and for animal ages, allowing industry to extract greater value out of a wider range of animals. Further research is required on more cuts still not well understood (riblets, neck, tenderloins) and also expanding the age range into animals with four and six teeth. The desire is that Australian sheepmeat is traded in future on meat quality not on dentition.
More information
| Project manager: | Nathalie Lalaurie |
| Contact email: | reports@mla.com.au |
