Abstract
The challenge with increasing processing efficiency is to maintain or enhance eating quality. The aim of this study was to evaluate the effect of both stretching using a pre-production prototype device and ageing on meat tenderness of warm boned sheep topsides. To test this effect, 40 sheep from 3 consignments were assessed. Left and right topsides were collected pre-rigor and randomly allocated to one of four treatments; 0 days ageing + stretch, 0 days ageing + no stretch, 5 days ageing + stretch and 5 days ageing + no stretch. There were differences in shear force due to stretch (P < 0.001), ageing (P < 0.001) and an interaction between stretch and ageing (P < 0.001). Meat from the 0 days aged + no stretch treatment was the least tender and the 5 days ageing + stretch treatment was the most tender. Meat stretched using the prototype device had a lower cooking loss percentage (P < 0.001) and longer sarcomeres (P < 0.001). There was no effect of stretching on myofibrillar degradation measured using particle size analysis (PSA), but there was an ageing effect (P < 0.001). Meat stretching showed significant improvement in the tenderness of topside meat.
Original language | English |
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Title of host publication | 54th International Congress of Meat Science and Technology (54th ICoMST) |
Editors | L Frylinck L Frylinck |
Place of Publication | Switzerland |
Publisher | ALP Science |
Pages | 1-3 |
Number of pages | 3 |
Volume | 80 |
Publication status | Published - 2008 |
Event | 54th International Congress of Meat Science & Technology - Cape Town, South Africa, South Africa Duration: 10 Aug 2008 → 15 Aug 2008 |
Conference
Conference | 54th International Congress of Meat Science & Technology |
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Country/Territory | South Africa |
Period | 10/08/08 → 15/08/08 |