title: Optimum number of technical replicates for the measurement of compression of lamb meat.
abstract: Up to six (average 4.63) replicate compression values were collected on cooked m. semimembranosus of lambs that had been raised at six sites across southern Australia (n=1817). Measurements on each sample were made with one of two Lloyd Texture analyser machines, with each machine having a 0.63 cm diameter plunger. Based on a log normal model with common variance on the log scale for within sample replicate results, estimates of the within sample variability of compression values were obtained, resulting in a quality control procedure for compression testing based on the coefficient of variation.
authors.affiliation: NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia. Electronic address: jordan.hoban@dpi.nsw.gov.au.
authors.forename: J M
authors.initials: JM
authors.lastname: Hoban
authors.affiliation: NSW Department of Primary Industries, Orange Agricultural Institute, Forest Road, Orange, NSW 2800, Australia.
authors.forename: R J
authors.initials: RJ
authors.lastname: van de Ven
authors.affiliation: NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia; Sheep CRC, for Sheep Industry Innovation, Homestead, University of New England, Armidale, NSW 2351, Australia.
authors.forename: D L
authors.initials: DL
authors.lastname: Hopkins
mesh_terms: D000818:Animals; D001315:Australia; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D011312:Pressure; D011786:Quality Control; D000069466:Red Meat / Q000032:analysis*; D034561:Sheep, Domestic
keywords: Compression; Laboratory replication; Lamb; Tenderness