Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat

The colour of bloomed m. longissimus was measured 24h post slaughter for 8165 lamb carcasses produced over 5years across 8 sites in Australia. Intramuscular fat across a 2 to 8% range and shortloin fat weight were positively associated with meat lightness (L*), redness (a*), yellowness (b*), hue and...

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Bibliographic Details
Published in:Meat science 2017-09, Vol.131, p.187-195
Main Authors: Calnan, H.B., Jacob, R.H., Pethick, D.W., Gardner, G.E.
Format: Article
Language:English
Subjects:
Adipose Tissue
Animals
Australia
Body Weight
Breeding - methods
Breeding values
Color
Female
Lightness
Male
Paraspinal Muscles
Red Meat - standards
Redness
Selection, Genetic
Sheep, Domestic - genetics
Yellowness
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Summary:The colour of bloomed m. longissimus was measured 24h post slaughter for 8165 lamb carcasses produced over 5years across 8 sites in Australia. Intramuscular fat across a 2 to 8% range and shortloin fat weight were positively associated with meat lightness (L*), redness (a*), yellowness (b*), hue and chroma (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2017.05.001