Prediction of lamb carcass composition and meat quality using combinations of post-mortem measurements

N R Lambe, E A Navajas, L Bünger, A V Fisher, R Roehe, G Simm

Research output: Contribution to journalArticlepeer-review

Abstract

Various post-mortem measurements (carcass weights, conformation and fatness classes, external carcass dimensions, eye muscle dimensions, subcutaneous fat depth, pH and temperature) were recorded on 197 Texel (TEX) and 200 Scottish Blackface (SBF) lamb carcasses. The potential use of these measurements to predict carcass composition and key meat quality traits was investigated, to enable categorisation of carcasses in the abattoir and/or for use in genetic improvement programmes. By combining different measurements, accurate predictions of dissected carcass muscle weight (adjusted R(2) 0.93 in TEX, 0.88 in SBF) and fat weight (adjusted R(2) 0.84 in TEX, 0.87 in SBF) were achieved, and moderate predictions of intra-muscular fat (adjusted R(2) 0.56 in TEX, 0.48 in SBF), whilst shear force was predicted with low to moderate accuracy (adjusted R(2)<0.33 across breeds and cuts). Sex, eye muscle dimensions and subcutaneous fat depth improved predictions of carcass composition and intra-muscular fat, whilst pH or temperature provided little additional benefit for these traits, but increased prediction accuracies for shear force. These results could contribute to the development of automated carcass grading systems or help inform breeding decisions.

Original languageEnglish
Pages (from-to)711-9
Number of pages9
JournalMeat Science
Volume81
Issue number4
DOIs
Publication statusPublished - Apr 2009
Externally publishedYes

Fingerprint

Dive into the research topics of 'Prediction of lamb carcass composition and meat quality using combinations of post-mortem measurements'. Together they form a unique fingerprint.

Cite this