The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris

The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris

This study aimed to identity the relationships between known variants of tenderness (collagen content (total and soluble), desmin degradation and sarcomere length) and shear force and compression in the biceps femoris aged for 14days from 112 mixed sex lambs. Desmin degradation was related to compre...

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Veröffentlicht in:Meat science 2017-04, Vol.126, p.18-21
Hauptverfasser: Starkey, Colin P., Geesink, Geert H., van de Ven, Remy, Hopkins, David L.
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Collagen
Collagen - chemistry
Compression
Desmin
Desmin - chemistry
Female
Food Handling
Hamstring Muscles - chemistry
Male
Mechanical Phenomena
Red Meat - analysis
Sarcomeres - chemistry
Sheep, Domestic
Tenderness
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Zusammenfassung:This study aimed to identity the relationships between known variants of tenderness (collagen content (total and soluble), desmin degradation and sarcomere length) and shear force and compression in the biceps femoris aged for 14days from 112 mixed sex lambs. Desmin degradation was related to compression (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2016.12.006