Accelerated tenderness of sheep topsides using a meat stretching device

E.S. Toohey, D.L. Hopkins, T.A. Lamb, S.G. Nielsen, D. Gutzke

    Research output: Book chapter/Published conference paperConference paperpeer-review

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    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 languageEnglish
    Title of host publication54th International Congress of Meat Science and Technology (54th ICoMST)
    EditorsL Frylinck L Frylinck
    Place of PublicationSwitzerland
    PublisherALP Science
    Number of pages3
    Publication statusPublished - 2008
    Event54th International Congress of Meat Science & Technology - Cape Town, South Africa, South Africa
    Duration: 10 Aug 200815 Aug 2008


    Conference54th International Congress of Meat Science & Technology
    Country/TerritorySouth Africa


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