Meat quality in merino ram hoggets

Abstract

Genetic, environmental and management effects on meat pH and colour and their relationship with other production traits were estimated from pooled data based on carcase measurements from 5870 Merino hogget rams from New South Wales, South Australia and Western Australia. Principal component analyses failed to generate a trait which would be superior to the direct use of meat pH and colour as criteria in selection against dark cutting meat. No genetic or environmental links were found between dark cutting and production traits that could provide a causative effect or potential for indirect selection. In addition to parameter estimates, the contribution of various sources of variation for meat pH and colour have been quantified and the implications of the findings are discussed.