SmartStretch™ Technology. II. Improving the tenderness of leg meat from sheep using a meat stretching device

This study evaluated the effect of stretching hot-boned sheep hindlegs from 40 sheep carcases, classified as mutton, using a prototype device (SmartStretch™). Left and right legs were collected pre-rigor and randomly allocated to one of four treatments; 0days ageing+SmartStretch™, 0days ageing+no st...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Meat science 2012-06, Vol.91 (2), p.125-130
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 Food Handling - instrumentation Food Handling - methods Food industries Food Technology Fundamental and applied biological sciences. Psychology Humans Leg Meat - analysis Meat and meat product industries Meat quality Muscle, Skeletal - physiology Mutton legs Myofibrils - physiology Particle Size Sarcomeres - physiology Sheep, Domestic Stress, Mechanical Stretch Tenderness
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	This study evaluated the effect of stretching hot-boned sheep hindlegs from 40 sheep carcases, classified as mutton, using a prototype device (SmartStretch™). Left and right legs were collected pre-rigor and randomly allocated to one of four treatments; 0days ageing+SmartStretch™, 0days ageing+no stretch, 5days ageing+SmartStretch™ and 5days ageing+no stretch. There was a significant interaction between stretch treatment and ageing (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2012.01.003