The effect of lairage time on consumer sensory scores of the M. longissimus thoracis et lumborum from lambs and lactating ewes
R. H. Jacob A F , P. J. Walker B , J. W. Skerritt C , R. H. Davidson C , D. L. Hopkins D , J. M. Thompson E and D. W. Pethick AA Department of Agriculture, 3 Baron-Hay Court, South Perth, WA 6151, Australia.
B Primary Industries Research Victoria, Department of Primary Industries, 600 Sneydes Road, Werribee, Vic. 3030, Australia.
C Department of Agriculture WA, Doney Street, Narrogin, WA 6312, Australia.
D NSW Agriculture, Centre for Sheep Meat Development, PO Box 129, Cowra, NSW 2794, Australia.
E Division of Animal Science, School of Rural Science and Natural Resources, University of New England, Armidale, NSW 2351, Australia.
F Corresponding author. Email: RJacob@agric.wa.gov.au
Australian Journal of Experimental Agriculture 45(5) 535-542 https://doi.org/10.1071/EA03215
Submitted: 28 October 2003 Accepted: 27 September 2004 Published: 27 June 2005
Abstract
The aim of this study was to determine whether lairage time influenced consumer sensory scores of the eating quality of lamb and mutton. Commercial consignments of lambs and ewes were subjected to 3 different lairage periods (slaughter on arrival, slaughter after 1 day or slaughter after 2 days in lairage) at one site in Victoria (experiment 1) and another site in Western Australia (experiment 2). In experiment 1, 3 sucker and 3 carry-over lamb consignments, each consisting of 36 lambs, were sourced from a public saleyard. In experiment 2, 3 ewe and 3 lamb consignments, each consisting of 150 animals were sourced directly from the farm of origin.
There was no primary effect of lairage time on consumer sensory scores of the M. longissimus et lumborum from either lambs or ewes at the 2 locations. Sucker lambs were tenderer than carry-over lambs in experiment 1. There was an interaction between age class and lairage time for tenderness in experiment 2, such that lamb meat was tenderer than ewe meat when slaughtered after 1 day in lairage. Ewes produced loins with shorter (0.6 µm, P<0.05) sarcomere length, higher (4.9%, P<0.05) intramuscular fat percentage and darker (P<0.05) meat colour compared with those from sucker lambs. Hue angle was higher (2°, P<0.01) for meat from sheep killed after 1 day in lairage compared with meat from sheep killed on arrival or after 2 days in lairage in both experiments.
Additional keywords: ovine, pHu, tenderness.
Acknowledgments
The authors are appreciative of the funding provided by Meat and Livestock Australia and for the combined resources of the Sheep Meat Eating Quality team from Agriculture WA, NSW Agriculture, DPI Victoria, University of New England and Murdoch University in conducting this project.
The technical assistance of the staff from the meat science department of Primary Industries Research Victoria including Matthew Kerr, Paul Weston, Paul Meredith, Ann Payne and Heather Channon and the staff from the biochemistry department at the School of Veterinary and Biomedical Science at Murdoch University, Barbara Waldoch and Malcolm Boyce was most appreciated.
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