@conference {3672,
	title = {Can Raman spectroscopy predict beef meat and eating quality traits?},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {77},
	year = {2017},
	month = {06/2017},
	pages = {181-184},
	address = {Rotorua},
	abstract = {Quality assurance and guaranteeing meat and eating quality continues to be an ongoing challenge to red meat processors, as many measures of meat quality require resource intensive, destructive or subjective tests. Consequently, there is a need to develop rapid, non-invasive and non-destructive methods for meat quality assessment in commercial processing plants. Therefore, a preliminary investigation was conducted to determine the potential for a hand-held Raman spectroscopic device to predict meat quality and sensory traits measured by an untrained consumer panel. To this end, 45 beef loins (m. longissimus thoracis) were measured using a 671nm hand-held Raman spectroscopic device. Once spectra were collected, loins were frozen until sensory testing and shear force measurements. Further sub-samples were also collected to measure traits including sarcomere length, particle size, pH and colour. Derived models indicate that using Raman spectra it was possible to predict juiciness and tenderness, with cross validated correlations between the predicted and observed values (R2cv) of 0.42 (RMSEP = 11.29) and 0.47 (RMSEP = 10.52). A tentative band assignment suggests that these predictions may be based on changes to the biochemical characteristics of the muscle asso-ciated with hydrophobicity of proteins, fatty acid composition and the collagen matrix. However, further research is required to determine the repeatability and robustness of these models on a larger independent data set. },
	issn = {1176-5283},
	author = {Fowler SM and Schmidt H and Hopkins DL}
}
@conference {3672,
	title = {Development of value-added lamb cuts for the modern consumer},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {77},
	year = {2017},
	month = {06/2017},
	pages = {185-188},
	address = {Rotorua},
	abstract = {As genetics and management practices have improved within the Australian lamb industry, the weight of lamb carcases has in-creased. Yet, the demographics of lamb consumers and their consumption patterns have changed, as household size has become smaller. Consequently, the traditional lamb cuts have less appeal to consumers from smaller households when taken from heavy carcases (>25kg). Therefore, research has been conducted to determine the potential for fabricating new cuts from heavier lamb carcases, determine the nutritional composition of new cuts and examine the impact of increasing carcase weight and fat depths on the time and labour required to process larger carcases into smaller cuts. Development of an information matrix of available lamb data on the eating and nutritional qualities and contribution to total carcase yield highlighted the potential to create further val-ue-added cuts from the forequarter and leg. However, the time taken to fabricate these increasingly value-added cuts from heavier carcases increased with carcase weight (0.44 minutes/kg (s.e. = 0.065) and changes to the saleable meat yield resulted in increased average product prices. Based on the program, a new cut called the Compact Shoulder Roast was developed to provide an option for retailers when processing heavy carcases. This paper outlines some of the outcomes of this program. },
	issn = {1176-5283},
	author = {Fowler SM and Pethick DW and Hopkins DL}
}
