Lamb and sheep meat eating quality — industry and scientific issues and the need for integrated research

Russell, Bill; McAlister, Garry; Ross, Isabel; Pethick, D.W.

doi:10.1071/ea04007

Cited by 37 publications

(12 citation statements)

References 7 publications

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“…However, tenderness alone is not sufficient to explain certain differences attributed by consumers to lamb in this study, because although the meat from Ile de France breed showed a similar shear force to more tender samples in the instrumental evaluation, together with WDB it was one of the least accepted breed types in the sensory evaluation. In this sense, it should be noted that Warner Bratzler shear force measurements are only an estimate of consumer eating quality, without taking into account factors such as taste, juiciness or flavor associated with sheep meats, which is known to be an important component of consumer acceptance …”

Section: Resultsmentioning

confidence: 99%

Eating quality of meat from six lamb breed types raised in Brazil

et al. 2014

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Section: Resultsmentioning

confidence: 99%

Eating quality of meat from six lamb breed types raised in Brazil

et al. 2014

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“…Due to this, it is crucial to study the acceptability of a product to meet consumer requirements, by obtaining qualitative information, as the Australian Lamb and Sheep meat Industry aims to do (Russell et al . ).…”

Section: Introductionmentioning

confidence: 97%

“…After many years of decline, its production is increasing steadily but its acceptability by a majority of the population is questioned or unknown, in spite of its delicatessen value (Leizaola 2008). Due to this, it is crucial to study the acceptability of a product to meet consumer requirements, by obtaining qualitative information, as the Australian Lamb and Sheep meat Industry aims to do (Russell et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Cross‐Cultural Study of Dry‐Cured Sheep Meat Acceptability by Native and Immigrant Consumers in Spain

Monteiro

Valero

Fugita

et al. 2015

Journal of Sensory Studies

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In many countries, fresh meat from cull ewes is considered to have little value. Nevertheless, other products such as dried and cured meat have high prices. Due to immigration, there is a continual shift in the population's profile, and the acceptability of local products within a specific country is not well known. For this study, 320 consumers from Europe (Spain), Asia (China), Africa (sub‐Saharan Africa) and South America (Andes) evaluated the overall acceptability of dry‐cured sheep meat “cecina.” The legs of 24 culled ewes with three different fatness levels (FL) were used. Overall acceptability indicated that the product was well accepted, with Africans providing the highest scores (P ≤ 0.01). Statistical differences between the three FL were found only in Spanish consumers who preferred Lean “cecina.” Length of residency was a significant factor only for Andeans in which a preference was observed for those living five or more years in Spain (P = 0.04). Differences depending on the frequency of lamb consumption were found in all cultural backgrounds except for Chinese consumers. Practical Applications Cultural background was more important than fatness level (FL) in terms of overall acceptability. Therefore, the production of dry‐cured meat from ewes would not require a previous fattening period to meet consumers’ expectations. In this sense, only Spanish consumers found differences between FL, with the leanest meat as the most appreciated. Globally, the consumer overall acceptability score of the product was high, being Africans those with the highest scores, and showing that the possibility of producing “cecina” would favor breeders, who could profit from selling meat at a higher price.

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“…These gains have been driven by genetic improvement flowing from LAMBPLAN and more recently Sheep Genetics Australia . The lamb industry, through research commissioned by Meat and Livestock Australia, has also invested in meat quality research to underpin eating quality of the product (Russell et al 2005). This coordinated approach represents the work of a dynamic industry focussed on the value chain and, most importantly, consumers.…”

Section: Introductionmentioning

confidence: 99%

The influence of genetics, animal age and nutrition on lamb production - an integrated research program

Pethick

Warner

Banks

2007

Aust. J. Exp. Agric.

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Abstract. This paper provides an introduction to this Special Issue of the Australian Journal of Experimental Agriculture. The special issue is dedicated to an integrated research program that was intended to increase the understanding of the effects of breed and genetic selection for live animal traits (growth, muscle and fatness) on carcass and meat attributes. Combined with this are the effects of animal age and nutritional restriction at critical weaning points. The reasons for, and general approach, of the research are outlined.

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Lamb and sheep meat eating quality — industry and scientific issues and the need for integrated research

Cited by 37 publications

References 7 publications

Eating quality of meat from six lamb breed types raised in Brazil

Eating quality of meat from six lamb breed types raised in Brazil

Cross‐Cultural Study of Dry‐Cured Sheep Meat Acceptability by Native and Immigrant Consumers in Spain

The influence of genetics, animal age and nutrition on lamb production - an integrated research program

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