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Lamb loin tenderness is not associated with plasma indicators of pre-slaughter stress

Stewart, S.M., McGilchrist, P., Gardner, G.E. and Pethick, D.W. (2018) Lamb loin tenderness is not associated with plasma indicators of pre-slaughter stress. Meat Science, 137 . pp. 147-152.

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Link to Published Version: https://doi.org/10.1016/j.meatsci.2017.11.029
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Abstract

The purpose of this study was to test if associations exist between plasma indicators of acute and chronic stress and lamb loin Warner Bratzler Shear Force (WBSF). Blood was collected at exsanguination from 2877 lambs from the Meat and Livestock Genetic Research flock with a suite of indicators analysed. Loin (M. longissimus lumborum) WBSF was measured after 5 days aging. Plasma indicators of stress did not relate to WBSF, however a positive association was found between WBSF and kill order, indicating that immediate pre-slaughter factors may be causing reduced tenderness in lamb. In addition, selection for decreased fat depth (PFAT) was associated with increased loin WSBF, indicating that genetic selection for increased carcass leanness is negatively affecting lamb loin tenderness.

Publication Type: Journal Article
Murdoch Affiliation: School of Veterinary and Life Sciences
Publisher: Elsevier BV
Copyright: © 2017 Elsevier Ltd
URI: http://researchrepository.murdoch.edu.au/id/eprint/39802
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