The effect of excercise stress on the meat quality from different muscles in lamb

Abstract

AgResearch and Meat Industry Association Meat Innovation Workshop 2022, Professor Jim Morton from Lincoln University presented during Session 4: Technologies for the Future on Wednesday, 1st June at 11:40 AM.

The core focus of his presentation was: The effect of exercise stress on the meat quality from different muscles in lamb. Key Themes of the Presentation: Pre-Slaughter Stress Factors: Examining how physical exertion or exercise stress immediately before slaughter impacts the animal's physiological state. Muscle-Specific Variations: Investigating how this stress differentially affects distinct muscle groups within the lamb carcass, recognizing that not all muscles react identically to stress.

Meat Quality Parameters: Analyzing the downstream consequences of this stress on ultimate meat quality traits (which typically include aspects like pH decline, water-holding capacity, shear force/tenderness, and color stability)