High consumer acceptance of mutton and the influence of ageing method on eating quality
dc.contributor.author | Hastie, M | |
dc.contributor.author | Ha, M | |
dc.contributor.author | Jacob, RH | |
dc.contributor.author | Hepworth, G | |
dc.contributor.author | Torrico, Damir | |
dc.contributor.author | Warner, RD | |
dc.coverage.spatial | England | |
dc.date.accessioned | 2022-05-10T01:50:16Z | |
dc.date.available | 2022-04-04 | |
dc.date.issued | 2022-07 | |
dc.date.submitted | 2022-03-29 | |
dc.date.updated | 2022-05-09T23:23:53Z | |
dc.description.abstract | To compare the eating quality (EQ) of wet (WA) and dry aged (DA) mutton longissimus thoracis et lumborum (LTL) and semimembranosus (SM), bone-in leg and loin primals from 81 merino cull ewes were WA or DA for 14, 28, 42 or 56 days. Untrained consumers (n = 540) assessed the excised LTL and SM for EQ (tenderness, juiciness, liking of flavour and overall liking, 0–100), quality grade and respective willingness to pay (WTP). LTL scored higher than SM for EQ, P < 0.001 for all consumer sores. Mean LTL EQ scores were > 70 and mean SM EQ scores >54. Ageing method had no significant effect on LTL or SM EQ (P > 0.05 for all consumer scores). Ageing beyond 14 days improved SM and LTL tenderness. Consumers most often graded LTL and SM quality grades as “better than everyday” and “good everyday” respectively; corresponding WTP was 26.90 $AUD/kg and 18.80 $AUD/kg. Extended ageing periods improved mutton tenderness. | |
dc.format.extent | 8 pages | |
dc.format.medium | Print-Electronic | |
dc.identifier | S0309-1740(22)00081-X | |
dc.identifier | https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000794125600001&DestLinkType=FullRecord&DestApp=WOS_CPL | |
dc.identifier.doi | 10.1016/j.meatsci.2022.108813 | |
dc.identifier.eissn | 1873-4138 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.other | 35461105 (pubmed) | |
dc.identifier.uri | https://hdl.handle.net/10182/14939 | |
dc.language | en | |
dc.language.iso | en | |
dc.publisher | Elsevier | |
dc.relation | The original publication is available from Elsevier - https://doi.org/10.1016/j.meatsci.2022.108813 - http://dx.doi.org/10.1016/j.meatsci.2022.108813 | |
dc.relation.isPartOf | Meat Science | |
dc.relation.uri | https://doi.org/10.1016/j.meatsci.2022.108813 | |
dc.rights | © 2022 Elsevier Ltd. All rights reserved. | |
dc.subject | cull ewe | |
dc.subject | mutton | |
dc.subject | dry aged | |
dc.subject | consumer | |
dc.subject | eating quality | |
dc.subject | ageing period | |
dc.subject.anzsrc2020 | ANZSRC::3003 Animal production | |
dc.subject.anzsrc2020 | ANZSRC::3006 Food sciences | |
dc.subject.mesh | Animals | |
dc.subject.mesh | Sheep | |
dc.subject.mesh | Sheep, Domestic | |
dc.subject.mesh | Taste | |
dc.subject.mesh | Aging | |
dc.subject.mesh | Female | |
dc.subject.mesh | Consumer Behavior | |
dc.subject.mesh | Red Meat | |
dc.subject.mesh | Hamstring Muscles | |
dc.title | High consumer acceptance of mutton and the influence of ageing method on eating quality | |
dc.type | Journal Article | |
lu.contributor.unit | LU | |
lu.contributor.unit | LU|Agriculture and Life Sciences | |
lu.contributor.unit | LU|Agriculture and Life Sciences|WFMB | |
lu.identifier.orcid | 0000-0003-1482-2438 | |
pubs.article-number | 108813 | |
pubs.publication-status | Published | |
pubs.publisher-url | http://dx.doi.org/10.1016/j.meatsci.2022.108813 | |
pubs.volume | 189 |