Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth

Pre-slaughter live weight, dressing percentage, and hot standard carcase weight (HCWT) from the 2007, 2008, 2009 and 2010 birth-years of the Information Nucleus Flock Lambs (n. =. 7325) were analysed using linear mixed effects models. Increasing the sire breeding value for post-weaning weight (PWWT), and c-site eye muscle depth (PEMD), and reducing the sire breeding value for fat depth (PFAT) all had positive impacts on HCWT. The magnitude of the PWWT effect was greater in pure bred Merinos compared to Maternal and Terminal sired progeny. The improved HCWT resulting from increased PEMD was entirely due to its impact on improving dressing percentage, given that it had no impact on pre-slaughter live weight. There were marked differences between sire types and dam breeds, with pure-bred Merinos having lower pre-slaughter weight, reduced dressing percentage, and lower HCWT than progeny from Terminal and Maternal sired lambs or progeny from Maternal (1st cross) dams

Assessment of electrical stimulation Compliance at abattiors using medium voltage electrical stimulation

This study describes an evaluation of the current compliance of 5 medium voltage electrical stimulation units in Australia sheep abattoirs. According to Meat Standards Australia sheep meat eating guidelines electrical stimulation should enable carcasses to reach pH 6 between 18-35°C carcass temperature to optimise meat quality. At a number of abattoirs, a poor pH-temperature decline was observed reflecting a poor electrical stimulation performance. Most carcases at these plants had a pH of greater than 6 at a carcass temperature of 18°C so they did not meet the required pH-temperature window. At one abattoir where the system was optimised a high proportion of carcases reached pH of 6 or less before 18° C was reached