title: Animal factors affecting the meat quality of Australian lamb meat.
abstract: This paper integrates the key industry findings from the twelve preceding papers in this special edition of Meat science. In so doing, various animal factors important for the quality of Australian lamb meat are highlighted for sensory, visual appeal and human health attributes. Intramuscular fat concentration (IMF) was found to be a key element of eating quality that interacts both positively and negatively with a range of other factors. Shear force, IMF, colour stability and docosahexaenoic acid (DHA) will likely respond to genetic selection whilst other omega-3 fatty acids require nutritional intervention. Australian lamb meat can generally be regarded as a good source of the minerals iron and zinc; and a source of omega 3 fatty acids when finished on green pasture. Breeding priorities for meat quality will likely depend on breed type with improvement of meat colour stability more important for the wool focused Merino breed and improvement of sensory quality for the terminal sire breeds.
authors.affiliation: Australian Cooperative Research Centre for Sheep Industry Innovation, CJ Hawkins Homestead Building, University of New England, Armidale, New South Wales 2351, Australia; Department of Agriculture & Food, Western Australia 6151, Australia. Electronic address: robin.jacob@agric.wa.gov.au.
authors.forename: R H
authors.initials: RH
authors.lastname: Jacob
authors.forename: D W
authors.initials: DW
authors.lastname: Pethick
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism*; D000821:Animal Feed; D000822:Animal Husbandry; D000818:Animals; D001315:Australia; D001947:Breeding; D004032:Diet; D015525:Fatty Acids, Omega-3 / Q000378:metabolism; D063427:Food Quality; D006801:Humans; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal / Q000378:metabolism; D034561:Sheep, Domestic / Q000235:genetics
chemical_list: D015525:Fatty Acids, Omega-3
keywords: Colour; Eating quality; Flavour; Human health; Lamb; pH