SmartStretch™ Technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device

This study evaluated the effect of stretching hot-boned sheep topsides using a pre-production prototype device (SmartStretch™). To test this effect, 40 sheep from 3 consignments were assessed. Left and right topsides were collected pre-rigour and randomly allocated to one of four treatments; 0days a...

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Veröffentlicht in:	Meat science 2012-06, Vol.91 (2), p.142-147
Hauptverfasser:	Toohey, E.S., van de Ven, R., Thompson, J.M., Geesink, G.H., Hopkins, D.L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Cooking Food Handling - instrumentation Food Handling - methods Food industries Food Technology Fundamental and applied biological sciences. Psychology Humans Meat - analysis Meat and meat product industries Meat quality Muscle, Skeletal - physiology Myofibrils - physiology Particle Size Sarcomeres - physiology Sheep, Domestic Stress, Mechanical Stretch Tenderness Topsides
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Beschreibung
Zusammenfassung:	This study evaluated the effect of stretching hot-boned sheep topsides using a pre-production prototype device (SmartStretch™). To test this effect, 40 sheep from 3 consignments were assessed. Left and right topsides were collected pre-rigour and randomly allocated to one of four treatments; 0days ageing+SmartStretch™, 0days ageing+no stretch, 5days ageing+SmartStretch™ and 5days ageing+no stretch. Meat from the 0days aged+no stretch treatment was the least tender and the 5days ageing+SmartStretch™ treatment resulted in the most tender meat. The m. semimembranosus from topsides stretched using the SmartStretch™ prototype device had a lower cooking loss percentage (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2012.01.007