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Stewart SM, Polkinghorne R, Pethick DW, Pannier L. Carcass assessment and value in the Australian beef and sheepmeat industry. Anim Front 2024; 14:5-14. [PMID: 38633318 PMCID: PMC11018706 DOI: 10.1093/af/vfae005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/19/2024] Open
Affiliation(s)
- Sarah M Stewart
- School of Agriculture, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Perth 6150, Australia
| | | | - David W Pethick
- School of Agriculture, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Perth 6150, Australia
| | - Liselotte Pannier
- School of Agriculture, Centre for Animal Production and Health, Food Futures Institute, Murdoch University, Perth 6150, Australia
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Corlett MT, Pannier L, Gardner GE, Garmyn AJ, Miller MF, Pethick DW. Eating Quality of Australian Grass and Grain-Fed Lamb Equally Rated by US Consumers. Foods 2023; 13:26. [PMID: 38201052 PMCID: PMC10778529 DOI: 10.3390/foods13010026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/13/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Anecdotal suggestions that US consumers perceive Australian sheepmeat as more "gamey" or "stale" compared to US sheepmeat are potentially attributable to the extended chilled shipping times contributing to longer-aged meat and predominately pasture-fed grazing systems. This study evaluated the impact of diet and extended storage times on Australian sheepmeat using sensory scores as assessed by US consumers. Meat samples from Australian sheep (n = 80) fed a grass or grain diet were aged in a vacuum at 1-2 °C for 5, 21 or 45 days. Untrained consumers (n = 960) at Texas Tech University (Lubbock, Texas) assessed samples for overall liking, tenderness, juiciness and flavour using a scale from 1 (worst) to 100 (best). In general, US consumers scored grain- and grass-fed samples within the same storage period similarly (p > 0.05). Furthermore, storage from 5 to 21 days improved sensory scores by a maximum of 28.6 for tenderness for grass-fed outside cuts (p < 0.05), while storage for 21 to 45 days did not improve eating quality for most cuts of both diets (p > 0.05). This is an interesting finding for the Australian sheepmeat industry as long storage time has no negative effect on eating quality and US consumers enjoyed grass- and grain-fed sheepmeat equally.
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Affiliation(s)
- Maddison T. Corlett
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
| | - Liselotte Pannier
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
| | - Graham E. Gardner
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
| | - Andrea J. Garmyn
- Department of Food Science and Human Nutrition, College of Agriculture & Natural Resources, Michigan State University, East Lansing, MI 48824-1046, USA;
| | - Mark F. Miller
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA;
| | - David W. Pethick
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale, NSW 2350, Australia; (L.P.); (G.E.G.); (D.W.P.)
- Centre for Animal Production and Health, Murdoch University, Murdoch, WA 6150, Australia
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Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method. Foods 2023; 12:foods12051109. [PMID: 36900626 PMCID: PMC10001282 DOI: 10.3390/foods12051109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 02/23/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia protocols. Shoulder and leg cuts of 108 lambs and 109 yearlings were scored on tenderness, juiciness, flavour and overall liking with linear mixed effects models used to analyse the influence of muscle type and animal factors on these scores. On average, shoulder cuts were more palatable than legs cuts for all sensory traits (p < 0.01) and lambs compared to yearlings (p < 0.05). Intramuscular fat and muscularity were identified as strong drivers of eating quality (p < 0.05), with greater palatability for both cuts as intramuscular fat increased (range 2.5 to 7.5%), and muscularity decreased (as measured through loin weight adjusted for hot carcase weight). Consumers were unable to detect differences between animal sire type and sex in sheepmeat hotpot. These findings suggest shoulder and leg cuts performed comparatively well in hotpot compared to previously tested sheepmeat cooking methods and emphasise the importance of balanced selection for quality and yield traits to ensure that consumer satisfaction is maintained.
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Hastie M, Torrico D, Hepworth G, Jacob R, Ha M, Polkinghorne R, Warner R. Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton. Meat Sci 2022; 192:108890. [DOI: 10.1016/j.meatsci.2022.108890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 02/08/2022] [Accepted: 06/09/2022] [Indexed: 10/18/2022]
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Yang Y, Wang Y, Shan H, Zheng Y, Xuan Z, Hu J, Wei M, Wang Z, Liu Q, Li Z. Novel Insights into the Differences in Nutrition Value, Gene Regulation and Network Organization between Muscles from Pasture-Fed and Barn-Fed Goats. Foods 2022; 11:foods11030381. [PMID: 35159531 PMCID: PMC8834483 DOI: 10.3390/foods11030381] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 12/04/2022] Open
Abstract
The physiological and biochemical characters of muscles derived from pasture-fed or barn-fed black goats were detected, and RNA-seq was performed to reveal the underlying molecular mechanisms to identify how the pasture feeding affected the nutrition and flavor of the meat. We found that the branched chain amino acids, unsaturated fatty acids, and zinc in the muscle of pasture-fed goats were significantly higher than those in the barn-fed group, while the heavy metal elements, cholesterol, and low-density lipoprotein cholesterol were significantly lower. RNA-seq results showed that 1761 genes and 147 lncRNA transcripts were significantly differentially expressed between the pasture-fed and barn-fed group. Further analysis found that the differentially expressed genes were mainly enriched in the myogenesis and Glycerophospholipid metabolism pathway. A functional analysis of the lncRNA transcripts further highlighted the difference in fatty acid metabolism between the two feeding models. Our study provides novel insights into the gene regulation and network organization of muscles and could be potentially used for improving the quality of mutton.
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Affiliation(s)
- Yufeng Yang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Yan Wang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Huiquan Shan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Yalin Zheng
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Zeyi Xuan
- The Animal Husbandry Research Institute of Guangxi Zhuang Autonomous Region, Nanning 530010, China; (Z.X.); (M.W.)
| | - Jinling Hu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Mingsong Wei
- The Animal Husbandry Research Institute of Guangxi Zhuang Autonomous Region, Nanning 530010, China; (Z.X.); (M.W.)
| | - Zhiqiang Wang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Qingyou Liu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
| | - Zhipeng Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, China; (Y.Y.); (Y.W.); (H.S.); (Y.Z.); (J.H.); (Z.W.); (Q.L.)
- Correspondence:
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Navarro M, Dunshea FR, Lisle A, Roura E. Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork. Food Chem 2021; 357:129770. [PMID: 33866241 DOI: 10.1016/j.foodchem.2021.129770] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 03/21/2021] [Accepted: 04/05/2021] [Indexed: 01/02/2023]
Abstract
One of the main drivers in consumer meat choice is flavor with some pleasing flavor attributes associated with high oleic acid (C18:1) content in the intramuscular fat. This project aimed to produce pork with a distinctively pleasant bouquet by feeding C18:1 rich macadamia oil compared to corn oil. The project also tested three feed formulations based on cereals and pulses representing different pork producing areas: corn/soy (CS), sorghum-lupins (SL), or wheat/canola (WC). Compared to corn oil, feeding macadamia oil resulted in a significant increase in the C18:1 content in pork loin (longissimus dorsi) with the CS showing a higher impact than the WC diets. Pork loins from the two CS-based groups (CS-Corn and CS-Macadamia) were selected for a consumer sensory study involving 82 panelists (39 of Chinese background). Across ethnic backgrounds the taste of high C18:1 pork resulted in the highest hedonic values.
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Affiliation(s)
- Marta Navarro
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia
| | - Frank R Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Australia; Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Allan Lisle
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia
| | - Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia.
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Pewan SB, Otto JR, Kinobe RT, Adegboye OA, Malau-Aduli AEO. MARGRA Lamb Eating Quality and Human Health-Promoting Omega-3 Long-Chain Polyunsaturated Fatty Acid Profiles of Tattykeel Australian White Sheep: Linebreeding and Gender Effects. Antioxidants (Basel) 2020; 9:E1118. [PMID: 33198363 PMCID: PMC7697536 DOI: 10.3390/antiox9111118] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/06/2020] [Accepted: 11/11/2020] [Indexed: 12/17/2022] Open
Abstract
Health-conscious consumers increasingly demand healthier, tastier, and more nutritious meat, hence the continuous need to meet market specifications and demand for high-quality lamb. We evaluated the longissimus dorsi muscle of 147 Tattykeel Australian White (TAW) sheep fed on antioxidant-rich ryegrass pastures exclusive to MAGRA lamb brand for meat eating quality parameters of intramuscular fat (IMF) content, fat melting point (FMP) and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). The aim was to assess the impact of linebreeding and gender on pasture-fed lamb eating quality and to test the hypothesis that variation in healthy lamb eating quality is a function of lamb gender and not its antioxidant status or inbreeding coefficient (IC). After solid-phase extraction and purification, phenolics and antioxidant enzyme activities were analysed by high-performance liquid chromatography and mass spectrometry. IMF and fatty acid composition were determined using solvent extraction and gas chromatography, respectively. IC was classified into low (0-5%), medium (6-10%) and high (>10%) and ranged from 0-15.6%. FMP and IMF ranged from 28 to 39 °C and 3.4% to 8.2%, with overall means of 34.6 ± 2.3 °C and 4.4 ± 0.2%, respectively, and n-3 LC-PUFA ranged from "source" to "good source" levels of 33-69 mg/100 g. Ewes had significantly (P ˂ 0.0001) higher IMF, C22:5n-3 (DPA), C22:6n-3 (DHA), C18:3n-6, C20:3, C22:4n-6, C22:5n-6, total monounsaturated (MUFA), PUFA and Σn-3 fatty acids and lower total saturated fatty acids (SFA) and FMP, than rams. As IC increased, there were no differences in FMP and IMF. Folin-Ciocalteu total phenolics, ferric reducing antioxidant power and antioxidant activities of glutathione peroxidase, catalase and superoxide dismutase enzymes did not differ by either gender or IC. This study provides evidence that IC is inconsequential in affecting antioxidant status, IMF, FMP and n-3 LC-PUFA in linebred and pasture-fed TAW sheep because the observed variation in individual fatty acids was mainly driven by gender differences between ewes and rams, hence the need to accept the tested hypothesis. This finding reinforces the consistent healthy eating quality of MARGRA lamb brand from TAW sheep regardless of its linebred origin.
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Affiliation(s)
- Shedrach Benjamin Pewan
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
- National Veterinary Research Institute, Private Mail Bag 01 Vom, Plateau State, Nigeria
| | - John Roger Otto
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
| | - Robert Tumwesigye Kinobe
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
| | - Oyelola Abdulwasiu Adegboye
- Australian Institute of Tropical Health and Medicine, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia;
| | - Aduli Enoch Othniel Malau-Aduli
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
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Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers. Foods 2020; 9:foods9040529. [PMID: 32331353 PMCID: PMC7230945 DOI: 10.3390/foods9040529] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 04/06/2020] [Accepted: 04/13/2020] [Indexed: 11/17/2022] Open
Abstract
Along with animal production factors, it is important to understand whether demographic factors influence untrained consumer perceptions of eating quality. This study examined the impact of demographic factors and sheepmeat consumption preferences on eating quality scores of American, Australian and Chinese untrained consumers. M. longissimus lumborum (LL) and m. semimembranosus (SM) were grilled according to sheep Meat Standards Australia protocols and evaluated by 2160 consumers for tenderness, juiciness, flavour and overall liking. Linear mixed effects models were used to analyse the impact of demographic factors and sheepmeat consumption habits on eating quality scores. Consumer age, gender, number of adults in a household and income had the strongest effect on sensory scores (P ≤ 0.05), although, the impact was often different across countries. Frequency of lamb consumption had an impact on sensory scores of American, Australian and Chinese consumers but larger sample sizes in some underrepresented subclasses for Australian and Chinese consumers are needed. Results suggest it is important to balance sensory panels for demographic factors of age, gender, number of adults and income to ensure sensory preferences are accurately represented for these particular populations.
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