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IMF and eating quality in sheepmeat: A comparison of American, Chinese and Australian consumers

O'Reilly, R.A., Pannier, L., Gardner, G.ORCID: 0000-0001-7499-9986, Garmyn, A., Jacob, R., Luo, H., Meng, Q., Miller, M. and Pethick, D.ORCID: 0000-0002-3255-7677 (2017) IMF and eating quality in sheepmeat: A comparison of American, Chinese and Australian consumers. In: 63rd International Congress of Meat Science and Technology, 13 - 18 August 2017, Cork, Ireland

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Abstract

The USA and China are Australia’ s strongest sheep meat export markets , however insights into consumer perceptions of Australian sheep meat are limited . IMF and shear force are good indicators of eating quality for Australian consumers however the relationship for American and Chinese consumers is unknown. Eating quality scores (tenderness, juiciness, liking of flavour, and overall liking) were obtained from American, Australian, and Chinese consumers for Longissimus lumborum and semimembranosus muscles collected from Australian sheep (n=328). Shear force was negatively associated with all sensory traits, consistent for all countries. Whereas, increasing IMF levels had a positive impact on all eating quality scores for all countries, however the most significant change was observed for Australian consumers indicating their higher sensitivity towards IMF differences.

Item Type: Conference Paper
Murdoch Affiliation: School of Veterinary and Life Sciences
URI: http://researchrepository.murdoch.edu.au/id/eprint/57975
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