High consumer acceptance of mutton and the influence of ageing method on eating quality. (July 2022)

• Record Type: Journal Article
• Authors: Hastie, Melindee; Ha, Minh; Jacob, Robin Henry; Hepworth, Graham; Torrico, Damir Dennis; Warner, Robyn Dorothy
• Is Part Of: Meat science. Volume 189(2022)
• Publication Date: 2022-07
• Subjects: Cull ewe -- Mutton -- Dry aged -- Consumer -- Eating quality -- Ageing period; 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.2022.108813
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: To compare the eating quality (EQ) of wet (WA) and dry aged (DA) mutton longissimus thoracis et lumborum (LTL) and semimembranosus (SM), bone-in leg and loin primals from 81 merino cull ewes were WA or DA for 14, 28, 42 or 56 days. Untrained consumers ( n = 540) assessed the excised LTL and SM for EQ (tenderness, juiciness, liking of flavour and overall liking, 0–100), quality grade and respective willingness to pay (WTP). LTL scored higher than SM for EQ, P < 0.001 for all consumer sores. Mean LTL EQ scores were > 70 and mean SM EQ scores >54. Ageing method had no significant effect on LTL or SM EQ ( P > 0.05 for all consumer scores). Ageing beyond 14 days improved SM and LTL tenderness. Consumers most often graded LTL and SM quality grades as "better than everyday" and "good everyday" respectively; corresponding WTP was 26.90 $AUD/kg and 18.80 $AUD/kg. Extended ageing periods improved mutton tenderness. Highlights: Dry ageing did not enhance mutton eating quality compared to wet ageing. Extended ageing periods improve mutton tenderness. Consumer rated mutton eating quality was higher than expected. Consumer willingness to pay for mutton was similar to lamb retail prices.