David W. Pethick

The Australian pork industry has been seeking a rapid and non-destructive way to predict pork chemical components and eating quality. In this study, near-infrared spectroscopy (NIRS) and nuclear magnetic resonance (NMR) were applied to fresh pork Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) with the aim to build prediction models for intramuscular fat (IMF) content, collagen content and solubility, pH, and sensory attributes, namely tenderness, juiciness, liking of flavor and overall liking as well as investigate the effects of chemical components on pork eating quality. Results showed that the NIRS output, which was a predicted IMF content calibrated for the IMF of lamb, correlated with the chemically analyzed IMF content across both muscles. In LTL, NMR parameter p_2f was weakly correlated with IMF and pH. For the LTL, NMR parameters p₂₁ and p₂₂ were related to sensory tenderness, while T₂₂ was correlated with the liking of flavor. In both muscles, the collagen content and pH were related to all sensory attributes, and IMF was related to the liking of flavor. The chemical properties of SM were weakly correlated with those of LTL. The NIRS and NMR weakly predicted the pork chemical components and sensory properties, but more studies are required to improve the accuracy.

Predicting meat quality, especially dark, firm and dry meat, as well as muscle fat prior to slaughter, presents a challenge in practice. Medical as well as high-frequency ultrasound applications can be utilized to predict body composition and meat quality aspects. Ultrasounds are non-invasive, rapid-to-operate in vivo and show high correlations to the animal production traits being estimated. Farm animal ultrasounds are used to predict intramuscular fat content in the beef cattle industry. Challenges are identified in applying ultrasound technology to detect glycogen content in farm animals due to a wide range of fat, muscle and water composition. Other technologies and methods are reported in this literature review to overcome issues in the practicability and accuracy of ultrasound technology when estimating muscle glycogen levels in cattle. The discussion of other tools such as hyperspectral imaging, microwave sensor technology and digital infrared thermal imaging were addressed because of their superior accuracy in estimating moisture and fat components.

This corrigendum corrects the title, author affiliations, and literature cited list for “Random Forest Approach Applied to Italian-French Beef Production System: Sex Differences and Key Meat Standards Australia Traits Affecting Beef Eating Quality.”

The European beef carcass grading scheme prioritizes meat yield over consumer eating experience, in contrast to the Meat Standards Australia (MSA) grading scheme, which is more focused on eating quality. The Italian–French beef production system, mostly characterized by young bulls and heifers imported from France and then fattened within Italian specialized fattening units, has been underexplored using the MSA grading system. This study examines the impact of animal sex on performance, MSA traits, and predicted MSA quality scores (MQ4 and MSA index) using carcasses from an Italian commercial abattoir. It also assesses how animal performance and MSA traits influence predicted beef eating quality. A Random Forest classifier demonstrated high performance with an accuracy of .98, a specificity of .99, and a sensitivity of .97 after 10-fold cross-validations, confirming key traits such as hot carcass weight, European carcass grading scheme fatness score, and general muscular characteristics as being significantly different due to sex. Entire males had greater muscle development, whereas females had notably higher MSA marbling scores, MQ4 scores, and MSA index (P < .05). Furthermore, categorizing the MSA index into 2 classes and applying a similar Random Forest classifier approach revealed that MSA marbling was the primary factor influencing variability of the MSA index. These findings suggest that beef cuts from females may better meet consumer expectations when using the MSA grading scheme in Europe, making them a suitable category for premium beef branding. Grading carcasses from entire male animals for sensory quality is also important, as it demonstrates their potential to produce good-quality beef with a higher lean meat yield; however, their sensory quality tends to be lower than that of heifers and this is in part reflected by their lower marbling score resulting from reduced intramuscular fat deposition.

Anecdotal suggestions that US consumers perceive Australian sheepmeat as more “gamey” or “stale” compared to US sheepmeat are potentially attributable to the extended chilled shipping times contributing to longer-aged meat and predominately pasture-fed grazing systems. This study evaluated the impact of diet and extended storage times on Australian sheepmeat using sensory scores as assessed by US consumers. Meat samples from Australian sheep (n = 80) fed a grass or grain diet were aged in a vacuum at 1–2 °C for 5, 21 or 45 days. Untrained consumers (n = 960) at Texas Tech University (Lubbock, Texas) assessed samples for overall liking, tenderness, juiciness and flavour using a scale from 1 (worst) to 100 (best). In general, US consumers scored grain- and grass-fed samples within the same storage period similarly (p > 0.05). Furthermore, storage from 5 to 21 days improved sensory scores by a maximum of 28.6 for tenderness for grass-fed outside cuts (p < 0.05), while storage for 21 to 45 days did not improve eating quality for most cuts of both diets (p > 0.05). This is an interesting finding for the Australian sheepmeat industry as long storage time has no negative effect on eating quality and US consumers enjoyed grass- and grain-fed sheepmeat equally.

It is clear that the societal role of meat is being challenged with ideological and simplified logic without substantiation from robust data-driven science. With this background, the international summit titled ‘The societal role of meat – what the science says’ was held in Dublin, Ireland, during October 2022, to provide evidence-based evaluations and the Dublin Declaration was signed by over 1000 scientists. In this paper, we provide a synopsis of the summit and then give context for evaluating the societal role of meat in Australia. The key themes of the summit were the essential roles of meat in (1) diet and health, (2) a sustainable environment and (3) society, economics and culture. Evidence clearly showed the role of meat as a nutrient-dense source of high-quality protein and micronutrients that can be safely consumed by humans. Further, the complementary role of livestock in agricultural systems was highlighted with both plant- and animal-based agriculture reliant on each other to maximise the efficient production of food. Thus, from both an Australian and world perspective, very little food considered to be human-edible is fed to livestock. The role of livestock in rural societies across the world was emphasised to underpin regional and national economies, with particular importance in those countries with developing economies to facilitate growing wealth to ‘step out’ of poverty and provide gender equality. Meat production, particularly from ruminants, is a critical part of Australian primary production and it is concluded that the Dublin Declaration is highly relevant to Australia. Finally, concern regarding future funding and organisation of research and extension is discussed. There is a need to continue funding highly collaborative programs that bring a broad range of disciplines together, in conjunction with undergraduate and postgraduate teaching to underpin the social license to operate for meat and livestock production.

Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia protocols. Shoulder and leg cuts of 108 lambs and 109 yearlings were scored on tenderness, juiciness, flavour and overall liking with linear mixed effects models used to analyse the influence of muscle type and animal factors on these scores. On average, shoulder cuts were more palatable than legs cuts for all sensory traits (p < 0.01) and lambs compared to yearlings (p < 0.05). Intramuscular fat and muscularity were identified as strong drivers of eating quality (p < 0.05), with greater palatability for both cuts as intramuscular fat increased (range 2.5 to 7.5%), and muscularity decreased (as measured through loin weight adjusted for hot carcase weight). Consumers were unable to detect differences between animal sire type and sex in sheepmeat hotpot. These findings suggest shoulder and leg cuts performed comparatively well in hotpot compared to previously tested sheepmeat cooking methods and emphasise the importance of balanced selection for quality and yield traits to ensure that consumer satisfaction is maintained.

Lamb growth can be optimised with genetic selection using sire Australian sheep breeding values, however, breeding value expression has been shown to be reduced with poor nutrition. It was therefore hypothesised that the genetic potential for lamb growth would also be reduced, where production factors such as multiple births limit growth. Live weights at birth, weaning, and post-weaning were collected from more than 18,000 lambs produced over five years and eight locations of the Sheep Cooperative Research Centre Information Nucleus Flock experiment, and the impact of environment, production factors, and genotype was determined using mixed effects regression. The genetic potential for lamb growth was moderated by environment, multiple births, and sire type (p < 0.05). Twin lambs achieved 76% of the expected weight gain at weaning and 58% post-weaning. For triplet lambs weight gains were drastically less at approximately 30% of the expected gain at the same time points. Lambs born to maternal sires consistently had the poorest response to genetic selection, achieving approximately half the expected weight gain. Hence, producers need to temper expectations for growth based on genetic selection, or employ mitigation strategies such as precision feeding, the use of alternate breeds, or place emphasis on the genetic merit of other desirable traits.