Article
Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb.
Meat science - 1 Feb 2014
Pannier L, Gardner G E, Pearce K L, McDonagh M, Ball A J, Jacob R H, Pethick D W
Abstract excerpt
The impact of selecting for lean meat yield using breeding values for increased eye muscle depth (PEMD) and decreased fat depth (PFAT) on the consumer acceptance of lamb meat was evaluated. Consumer sensory scores (tenderness, juiciness, flavour, odour, overall liking) were obtained for the longissimus lumborum (loin) and semimembranosus (topside) muscles of 1471 lambs. On average loin samples were more...
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