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Testing extreme sires and selected cuts x cook options using the Information Nucleus flocks at Katanning and Kirby
Sensory testing of extreme sire 432 cuts were collected and prepared as sensory samples ready for testing 40% of these have been sensory tested with the remainder to be completed by approximately March, 2014. This new data will be used, along with existing data, for developing the new cuts based eating quality algorithms in collaboration with the Sheep CRC.
New cuts to be considered as compliant for the MSA trade
1. Topside: The smart shape/stretch grilled topsides showed a considerable improvement in sensory scores compared to controls, resulting in an overall liking of 54 consumer points. The MSA lamb program could consider this as an approved method to allow isolated topsides to be approved as a specific cut x cook option, remembering that currently isolated topsides only meet MSA standards as a stir fry.
2. Fabricated leg roasts: There was no significant differences found for the bone in leg roasts indicating that the leg fillet end and leg shank end roasts can be added to approved MSA lamb cuts. The outside/topside boneless roast tended to have lower scores then the whole boneless roast but was still of good eating quality. Accordingly all new roasting cuts tested could be added to approved MSA lamb cuts.
This page was last updated on 16/06/2017
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