Keeping Lamb Meat Red Dr Honor Calnan Keeping Lamb Meat Red - PowerPoint PPT Presentation

Keeping Lamb Meat Red Dr Honor Calnan

Keeping Lamb Meat Red • Problem of lamb browning • Sheep CRC Experiment • 3 key outcomes

Australian Lamb

The Problem: O 2

The Problem: O 2

The Problem: $72 M O 2

Solutions? 1.Genetics? 2.Production? O 2 3.Processing?

Experiment > 8000 Lambs

Experiment > 8000 Lambs

Experiment > 8000 Lambs

Experiment > 8000 Lambs

Measuring Meat Colour 6 - 5 - 4 - Redness 3 - 2 - 1 -

Results

1. - Breeding for higher muscling 1.Genetics 3.7 3.5 Redness 3.3 3.1 2.9 2.7 2.5 -3 -2 -1 0 1 2 3 4 5 Sire breeding values for Muscling

- Breeding for higher muscling 1.Genetics 3.7 3.5 + 8 hrs Redness 3.3 3.1 2.9 2.7 2.5 -3 -2 -1 0 1 2 3 4 5 Sire breeding values for Muscling

2.Production - Vitamin E supplementation 6 High Vitamin E 5.5 Low Vitamin E 5 Redness 4.5 4 3.5 3 2.5 0 24 48 72 Time on display (hours)

2.Production - Vitamin E supplementation 6 High Vitamin E 5.5 Low Vitamin E 5 + 14 hrs Redness 4.5 4 3.5 3 2.5 0 24 48 72 Time on display (hours)

- ↓ pH by ↓ stress 3.Processing 3.6 3.4 3.2 Redness 3 2.8 2.6 2.4 2.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 6 6.1 Meat pH

- ↓ pH by ↓ stress 3.Processing 3.6 3.4 3.2 Redness 3 2.8 2.6 2.4 ↑ Stress 2.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 6 6.1 Meat pH

- ↓ pH by ↓ stress 3.Processing 3.6 3.4 3.2 + 24 hrs Redness 3 2.8 2.6 2.4 ↑ Stress 2.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 6 6.1 Meat pH

We can improve lamb colour & shelf life by: 1.Genetics → Breeding for higher muscling 2.Production → Vitamin E supplementation 3.Processing → Reduce pH via reduced stress

We can improve lamb colour & shelf life by: 1.Genetics → Breeding for higher muscling $72 M 2.Production → Vitamin E supplementation 3.Processing → Reduce pH via reduced stress

We can improve lamb colour & shelf life by: 1.Genetics → Breeding for higher muscling $72 M 2.Production → Vitamin E supplementation 3.Processing → Reduce pH via reduced stress

Getting the message to industry !

Getting the message to industry ! Shooting for red to k Shooting for red to keep sheep producers in the black eep sheep producers in the black

Getting the message to industry ! Shooting for red to k Shooting for red to keep sheep producers in the black eep sheep producers in the black

Acknowledgements • Assoc. Prof. Graham Gardner • Prof. David Pethick • Dr Robin Jacob