New research, led by Murdoch University in partnership with Meat & Livestock Australia, suggests DEXA may also be an independent predictor of lamb eating quality.
According to MLA’s supply chain technology program manager Jack Cook, the study analysed DEXA scans alongside consumer sensory data from four flocks.
It revealed a consistent negative correlation between DEXA bone R and MQ4 scores* – especially in loin, rack, and hindquarter cuts.
“These findings indicate DEXA bone R captures unique variation in eating quality,” he said.
“The strongest effects were seen in loin grills, rack cutlet roasts and eye of rack grills, with additional impacts in outside, rump, and topside grills.
According to Mr Cook, one of the most powerful aspects of this work is that it was undertaken using DEXA systems already commercially installed in abattoirs in WA and NSW, enabling research outcomes to be rapidly deployed through sites already using the technology.
Murdoch University Professor Graham Gardner said the research could provide further opportunity for the development of a premium lamb brand.
To formally recognise DEXA bone R within the AUS-MEAT language, further multi-site trials are required.
Mr Cook said MLA would soon begin this work, focusing on diverse age classes and standardised slaughter conditions, with the aim to unlock even more value for the Australian sheep industry.
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