Critical control points for meat quality in the Australian sheep meat supply chain Critical control points for meat quality in the Australian sheep meat supply chain

Abstract

Abstract. The sheep meat eating quality research program has identified a number of outcomes and critical control points in the supply chain from live sheep genetics to cooked meat. The critical control points, which are largely independent of each other, can be translated into quality management systems to increase average eating quality of all cuts and lower variability. The choice of sire was a critical control point in that selecting for high growth rate and muscling can adversely affect eating quality. The challenge is to make sure that high yield traits are not promoted at the expense of eating quality. Animal age was a critical control point but it was clear that the definition of hogget could be revised to include slightly older animals with teeth in eruption but not in wear. Moreover, M. longissumus dorsi from older animals had only slightly lower eating quality than that from lamb such that this cut could be positioned as a premium product at all maturities, complementing the universally tender muscle psoas major. There was no doubt, however, that over all muscles, lamb remained the premium product. The critical control point for nutrition is that it be adequate, typically to ensure growth of at least 50 g/animal.day. Meat quality is improved through higher glycogen concentrations in muscles at slaughter, higher intramuscular fat content, and possibly reduced collagen crosslinking. Critical control points between muster and slaughter are more difficult to define but are generally aimed at stress reduction to minimise occurrence of the high ultimate pH condition. They include avoiding temperature extremes, loud noises and use of dogs, implementation of good lairage design and the use of skilled animal handlers. Stress is best monitored by ultimate pH measurements in abattoirs, rather than at remote points down the supply chain. After slaughter, the use of electrical stimulation to accelerate post mortem glycolysis is a critical control point. Its use is indicated where 2 conditions are simultaneously met: carcasses are Achilleshung throughout processing, and the meat is destined for early consumption, as would normally be the case for the domestic market. By accelerating glycolysis, the temperature at rigor can be optimised for rapid tenderisation of low-connective tissue muscles through ageing. The alternative to electrical stimulation of these muscles for the local market is Tenderstretch hanging where rapid ageing is less temperature dependent. Where electrical stimulation is applied the monitoring of its effects with a temperature probe and a pH metre is a critical control point. Even where stimulation is not applied, measurement of average muscle temperature and pH is useful for defining any process. This is because the first 24 h after slaughter sets the scene for later meat storage/distribution, which has its own critical control point: the temperature at which meat is held between abattoir and consumption. Where meat is destined for early sale, the temperature of processing and storage can and s...

Carcass assessment and value in the Australian beef and sheepmeat industry

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Review of Feeding Systems Affecting Production, Carcass Attributes, and Meat Quality of Ovine and Caprine Species

“…These outcomes could be because walking during pasture grazing promotes lipid oxidation in meat, increasing the synthesis of aldehyde and alcohol compounds [ 87 ] and resulting in different FA compositions of the meat [ 88 ]. In addition, compared with intensive feeding on concentrate diets, grazing pasture with concentrate supplementation exhibited a similar flavor effect on goat kids [ 53 ], possibly because of the similar meat IMF content between the two feeding systems [ 89 , 90 ].…”

Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context

“…Meat quality traits, particularly tenderness, depend on both intrinsic as well as extrinsic factors. These factors include: (i) pre-slaughter factors such as species, genotype, nutrition and age of the animal, and pre-slaughter stress; and (ii) post-slaughter factors such as electrical stimulation and hanging of the carcass, ageing of the meat, and packaging and storage conditions [87][88][89]. In Australia, the producer, processor and retailer, are paid more for assuring quality and tenderness under the MSA quality assurance scheme [90].…”