Murdoch University Research Repository

Welcome to the Murdoch University Research Repository

The Murdoch University Research Repository is an open access digital collection of research
created by Murdoch University staff, researchers and postgraduate students.

Learn more

Genetic and non-genetic effects on ultimate meat pH of lamb meat

Pearce, K., Warner, R., Jacob, R., Hopkins, D., Mortimer, S. and Pethick, D.ORCID: 0000-0002-3255-7677 (2011) Genetic and non-genetic effects on ultimate meat pH of lamb meat. In: Proceedings of the 8th International Symposium on the Nutrition of Herbivores (ISNH8)., 6 - 9 September, Aberystwyth, Wales UK p. 540.

PDF - Published Version
Download (1MB)


Introduction: The ultimate pH of meat (measured at approx. 24 hours post slaughter) is a key quality determinant of sensory attributes of sheep meat (Warner et al 2010). Between a pH of 5.4-5 .7 sheep meat is tender, juicy and light in colour with better keeping qualities. Muscle glycogen levels at slaughter are governed by the quality of pre-slaughter nutrition and depletion results from stress and/or exercise prior to slaughter. Breed type may also play an important role, with Australian studies indicating that the Merino sheep breed has a higher incidence of elevated ultimate pH compared to first and second cross lambs (sired by Border Leicester and Poll Dorsets) (Hopkins et al 2005). This is attributed to a greater sensitivity to stress and therefore a greater glycogen depletion rate than crossbred lambs (Gardner et al 1999). The objectives of this study are to better quantify the genetic and non-genetic factors and relevant interactions influencing ultimate pH levels in pure merino and cross bred lambs representing diverse genetic backgrounds.

Item Type: Conference Paper
Murdoch Affiliation(s): School of Veterinary and Biomedical Sciences
Item Control Page Item Control Page


Downloads per month over past year