LAUSR

Data were obtained from 120 lambs which were slaughtered, scanned using dual energy X-ray absorptiometry (DEXA) and underwent eating quality assessment. DEXA images were used to determine R values, reflecting atomic mass, to predict carcass lean %. Additionally, bone regions (humerus, lumbar, femur and "all carcass bone") were isolated from images to determine bone specific R values (DEXA R Mean and SDev). Prediction of overall liking of cuts across the carcass (scored between 0 and 100) using lean % and bone DEXA was variable. Loin grill overall liking demonstrated significant associations with lumbar DEXA R Mean and SDev, decreasing by 8.6 and 7.6 units across the increasing range of these bone DEXA measures. This association is somewhat independent of carcass lean % and intramuscular fat % of the loin. Given the association of DEXA with eating quality, there are potential benefits for the lamb industry with respect to carcass sorting and marketing during routine processing and DEXA scanning.