SmartStretch鈩?Technology: V. The impact of SmartStretch鈩?technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions
- 作者：E.S. Toohey<sup>asup> ; R. van de Ven<sup>bsup> ; J.M. Thompson<sup>csup> ; G.H. Geesink<sup>csup> ; D.L. Hopkins<sup>csup><sup> ; sup><sup>dsup><sup> ; sup><sup>david.hopkins@dpi.nsw.gov.ausup>
- 关键词：SmartStretch&trade ; Tenderness ; Sarcomere length ; Meat quality
- 刊名：Meat Science
- 出版年：2012
- 期刊代码：78_03091740
- 类别：abs
- 出版时间：September, 2012
- 卷：92
- 期：1
- 页码：24-29
- 文件大小：243 K
摘要
This study evaluated the effect of SmartStretch鈩?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 < 0.001). There was a significantly greater (P < 0.05) cook loss at 14 days, but less (P < 0.05) thaw loss and purge with 0 day cook loss unaffected (P > 0.05). Sarcomere length examined by both laser diffraction and a filar micrometre method was significantly increased (P < 0.05) following the treatment although a proportion of individual myofibrils appeared to have short and long sarcomeres.