Prediction of intramuscular fat content using CT scanning of packaged lamb cuts and relationships with meat eating quality. (January 2017)

• Record Type: Journal Article
• Authors: Lambe, N.R.; McLean, K.A.; Gordon, J.; Evans, D.; Clelland, N.; Bunger, L.
• Is Part Of: Meat science. Volume 123(2017)
• Page Start: 112
• Page End: 119
• Publication Date: 2017-01
• Subjects: Lamb -- Meat quality -- Intramuscular fat -- Computed tomography; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2016.09.008
• Languages: English
• ISSNs: 0309-1740

Abstract

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 (R 2 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. Highlights: CT scanning of vacuum-packed lamb loins can predict IMF with moderate accuracy. CT can not accurately predict shear force or sensory traits of lamb loins. Sensory scores for juiciness and flavour increased linearly with IMF. Texture and overall liking increased with IMF to an optimum between 4 and 5% IMF.