SLIDE 1
Keeping Lamb Meat Red
Dr Honor Calnan
- Problem of lamb browning
- Sheep CRC Experiment
- 3 key outcomes
Keeping Lamb Meat Red
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 - - 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?
SLIDE 2
SLIDE 3
Australian Lamb
SLIDE 4
The Problem:
O2
SLIDE 5
O2
The Problem:
SLIDE 6
O2
The Problem:
$72 M
SLIDE 7
O2
1.Genetics? 2.Production? 3.Processing?
Solutions?
SLIDE 8
> 8000 Lambs
Experiment
SLIDE 9
Experiment
> 8000 Lambs
SLIDE 10
> 8000 Lambs
Experiment
SLIDE 11
> 8000 Lambs
Experiment
SLIDE 12
6 - 5 - 4 - 3 - 2 - 1 -
Redness
Measuring Meat Colour
SLIDE 13
Results
SLIDE 14
Redness Sire breeding values for Muscling
2.5 2.7 2.9 3.1 3.3 3.5 3.7
- 3
- 2
- 1
1 2 3 4 5
1.
- Breeding for higher muscling
1.Genetics
SLIDE 15
Redness Sire breeding values for Muscling
2.5 2.7 2.9 3.1 3.3 3.5 3.7
- 3
- 2
- 1
1 2 3 4 5
1.Genetics
- Breeding for higher muscling
+ 8 hrs
SLIDE 16
Time on display (hours) Redness
- Vitamin E supplementation
2.Production
2.5 3 3.5 4 4.5 5 5.5 6 24 48 72
High Vitamin E Low Vitamin E
SLIDE 17
2.Production
2.5 3 3.5 4 4.5 5 5.5 6 24 48 72
High Vitamin E Low Vitamin E
Time on display (hours) Redness
+ 14 hrs
- Vitamin E supplementation
SLIDE 18
3.Processing
Meat pH Redness
- ↓ pH by ↓ stress
2.2 2.4 2.6 2.8 3 3.2 3.4 3.6 5.3 5.4 5.5 5.6 5.7 5.8 5.9 6 6.1
SLIDE 19
3.Processing
2.2 2.4 2.6 2.8 3 3.2 3.4 3.6 5.3 5.4 5.5 5.6 5.7 5.8 5.9 6 6.1
Meat pH Redness
- ↓ pH by ↓ stress
↑ Stress
SLIDE 20
3.Processing
2.2 2.4 2.6 2.8 3 3.2 3.4 3.6 5.3 5.4 5.5 5.6 5.7 5.8 5.9 6 6.1
Meat pH Redness
- ↓ pH by ↓ stress
↑ Stress
+ 24 hrs
SLIDE 21
We can improve lamb colour & shelf life by:
1.Genetics 2.Production 3.Processing
→ Breeding for higher muscling → Vitamin E supplementation → Reduce pH via reduced stress
SLIDE 22
We can improve lamb colour & shelf life by:
1.Genetics 2.Production 3.Processing
→ Breeding for higher muscling → Vitamin E supplementation → Reduce pH via reduced stress
$72 M
SLIDE 23
We can improve lamb colour & shelf life by:
1.Genetics 2.Production 3.Processing
→ Breeding for higher muscling → Vitamin E supplementation → Reduce pH via reduced stress
$72 M
SLIDE 24
Getting the message to industry!
SLIDE 25
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
SLIDE 26
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
SLIDE 27
Acknowledgements
- Assoc. Prof. Graham Gardner
- Prof. David Pethick
- Dr Robin Jacob