SmartStretch™ Technology V. The impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions

This study evaluated the effect of SmartStretch™ technology and ageing on meat quality traits of hot-boned beef m. semimembranosus from cull cows. The technology uses a flexible rubber sleeve surrounded by inflatable bladders that are housed within an airtight chamber. The sleeve is expanded allowin...

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Veröffentlicht in:	Meat science 2012-09, Vol.92 (1), p.24-29
Hauptverfasser:	TOOHEY, E. S, DE VEN, R. Van, THOMPSON, J. M, GEESINK, G. H, HOPKINS, D. L
Format:	Artikel
Sprache:	eng
Schlagworte:	Air Animals Biological and medical sciences Cattle Commerce Cooking Female Food Handling - methods Food industries Food Technology - methods Freezing Fundamental and applied biological sciences. Psychology Meat - analysis Meat - standards Meat and meat product industries Muscle, Skeletal - ultrastructure Sarcomeres - ultrastructure Stress, Mechanical
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Beschreibung
Zusammenfassung:	This study evaluated the effect of SmartStretch™ technology and ageing on meat quality traits of hot-boned beef m. semimembranosus from cull cows. The technology uses a flexible rubber sleeve surrounded by inflatable bladders that are housed within an airtight chamber. The sleeve is expanded allowing the meat to be inserted. Air is then pumped into the inflatable bladders causing the meat to be compressed by force and ejected into packaging. No significant treatment effect (P>0.05) on shear force was found although ageing did significantly reduce shear force (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2012.04.001