February update
The two components that form the focus of the CRC supply chain project are better efficiency through improved lean meat yield and improved product quality.
Excessive fat represents inefficiencies for the production system as it requires considerably more feed to add a kilogram of fat than it does a kilogram of muscle. Similarly, in the processing, trimming excess fat represents a very costly and inefficient practice. With the right combination of ram selection (genetics) and the right management, there can be significant benefits for the producer and the processor. The CRC has made progress in identifying Research Breeding Values that will help direct selection for lean meat yield as well as measurement systems that will help to provide more accurate feedback to breeders and producers.
In a parallel project, MLA is engaging with a range of processors to evaluate specific genotypes through the production and processing pipeline in order to provide better information to processors, producers and breeders on the benefits of correct genetic selection.
The measurement of lean meat yield within plant is most accurately achieved using Viascan technology and the CRC has assisted in calibration of the Viascan for a wide range of carcases. As the Viascan technology is only available in a limited number of works, there has been extensive research into alternative measurement systems. GR fat combined with carcase weight provides an interim solution but the CRC research team, working with MLA, is confident of developing more accurate systems in the near future.
The recent development of genomic predictions based on DNA analysis will be of benefit for breeders and processors to identify rams with the genes required for high eating quality. The main parameters determining meat eating-quality are intramuscular fat and shear force. Both are very difficult to measure and it is most likely that future management of eating quality will set by ram selection for the supply chain rather than in-chain measurement.
Background information
The Meat Quality Program is improving lean meat yield and meat quality (ie. eating quality and nutritional value) for domestic and international consumers through delivery of genetic and non-genetic tools, involving:
The rate of improvement in lean meat yield will be increased by 20% of the 2007 rate of increase in 42% of slaughter lambs while meat quality is increased sufficiently to maintain prices. The value of this improvement is estimated to have a net present value of $523 million over 25 years.
To find a research overview and latest updates on the Meat Quality Program click here.
