Effect of carcase characteristics and sheep breeding values on the yield of dry- and wet-aged multipurpose merino cull ewe meat

Abstract

Dry-ageing of sheepmeat is a novel application, and there is an opportunity to optimise process yields through the selection of appropriate animals and or carcases for dry-ageing. The effects of carcase characteristics and sheep breeding values (post-weaning and yearling; fat depth, muscling and weight) on yields from wet- and dry-aged sheepmeat were investigated. Bone-in leg and loin primals from 96 multipurpose merino cull ewe carcasses were wet- or dry-aged for 14, 28, 42 or 56 days. The yield components’ primal moisture loss %, trim yield %, saleable meat yield % and retail cut yield % were determined. For loin and leg, dry ageing increased primal moisture loss but decreased saleable meat yield and retail cut yield compared to wet ageing (P< 0.001 for all). In addition, loin primal moisture loss reduced with increasing hot carcase weight, fat score and post weaning fat depth (P< 0.05 for all). Leg primal moisture loss reduced with increasing fat score and increased with yearling weight (P < 0.05 for all). The magnitude of dry ageing induced yield reduction (due to primal moisture loss) was found to depend on the finishing stage of the product; e.g. the dry-aged loin primal was more impacted by moisture loss than the rack retail cut fabricated from the loin. In conclusion, the association of yield with carcase characteristics and Australian sheep breeding values could be utilised to identify animals, carcasses and primals with superior dry-aged yield.