Prediction of intramuscular fat content using CT scanning of packaged lamb cuts and relationships with meat eating quality

NR Lambe, KA McLean, J Gordon, D Evans, N Clelland, L Bunger

Research output: Contribution to journalArticle

7 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)112 - 119
Number of pages8
JournalMeat Science
Volume123
Early online date21 Sep 2016
DOIs
Publication statusFirst published - 21 Sep 2016

Fingerprint

intramuscular fat
computed tomography
lambs
lipid content
ingestion
meat
prediction
loins
meat quality
juiciness
shears
sensory evaluation
X-radiation
flavor
texture
sampling
breeding
lipids
methodology
animals

Bibliographical note

1028848

Keywords

  • Computed tomography
  • Intramuscular fat
  • Lamb
  • Meat quality

Cite this

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title = "Prediction of intramuscular fat content using CT scanning of packaged lamb cuts and relationships with meat eating quality",
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.",
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Prediction of intramuscular fat content using CT scanning of packaged lamb cuts and relationships with meat eating quality. / Lambe, NR; McLean, KA; Gordon, J; Evans, D; Clelland, N; Bunger, L.

In: Meat Science, Vol. 123, 21.09.2016, p. 112 - 119.

Research output: Contribution to journalArticle

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T1 - Prediction of intramuscular fat content using CT scanning of packaged lamb cuts and relationships with meat eating quality

AU - Lambe, NR

AU - McLean, KA

AU - Gordon, J

AU - Evans, D

AU - Clelland, N

AU - Bunger, L

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AB - 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.

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