Application of tension to prerigor goat carcasses to improve cooked meat tenderness

Application of tension to prerigor goat carcasses to improve cooked meat tenderness

In two separate experiments, carcasses of intact Kiko × Boer male kids were assigned randomly to tension treatments applied 30 min postmortem: 1) suspended by the Achilles tendon (AT); 2) suspended from the pelvic bone with front and hind legs tied together (TS); or 3) suspended by the Achilles tend...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Meat science 2019-01, Vol.147, p.1-5
Hauptverfasser: Basinger, Kelsey L., Shanks, Bruce C., Apple, Jason K., Caldwell, James D., Yancey, Janeal W.S., Backes, Elizabeth A., Wilbers, Luke S., Johnson, Tim M., Bax, Amy L.
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Cooking
Food Handling - methods
Food Quality
Goat
Goats
Meat
Muscle, Skeletal - physiology
Prerigor tension
Red Meat - analysis
Sarcomere length
Sarcomeres
Shear Strength
Stress, Mechanical
Tenderness
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:In two separate experiments, carcasses of intact Kiko × Boer male kids were assigned randomly to tension treatments applied 30 min postmortem: 1) suspended by the Achilles tendon (AT); 2) suspended from the pelvic bone with front and hind legs tied together (TS); or 3) suspended by the Achilles tendon, and the fore- and hindsaddle were separated at the 12th/13th thoracic intervertebral disk, external fat, accessory muscles and epimysium surrounding the longissimus muscle (LM) were cut (TC), and a 2.3-kg weight attached to the neck (TC + W). Warner-Bratzler shear force values for the LM were reduced (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2018.08.018