Prediction of intramuscular fat content using CT scanning of packaged lamb cuts and relationships with meat eating quality.
Meat Sci
; 123: 112-119, 2017 Jan.
Article
in En
| MEDLINE
| ID: mdl-27701028
ABSTRACT
Novel, multi-object X-ray computed tomography (CT) methodologies can individually analyse vacuum-packed meat samples scanned in batches of three or more, saving money and time compared to scanning live animals. If intramuscular fat (IMF), as a proxy for meat quality, can be predicted with similar accuracies as in live lambs, this method could be used to grade on quality, or to inform breeding programmes. Lamb loin cuts from commercial carcasses (n=303), varying in fat and conformation grade, were vacuum-packed and CT scanned, then tested for meat quality traits and by a trained taste panel. Tissue density values measured by CT, alongside carcass and loin weights, predicted IMF with moderate accuracy (R2 0.36), but did not accurately predict shear force or sensory traits. Juiciness and flavour increased linearly with IMF, whilst texture and overall liking increased to an optimum between 4 and 5% IMF. Samples predicted by CT as having >3% IMF scored significantly higher for sensory traits, than those predicted as <3% IMF.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Tomography, X-Ray Computed
/
Food Quality
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Adipose Tissue
/
Muscle, Skeletal
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Red Meat
Type of study:
Prognostic_studies
/
Risk_factors_studies
Limits:
Animals
Language:
En
Journal:
Meat Sci
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2017
Document type:
Article
Publication country:
ENGLAND
/
ESCOCIA
/
GB
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GREAT BRITAIN
/
INGLATERRA
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REINO UNIDO
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SCOTLAND
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UK
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UNITED KINGDOM