SmartStretch鈩?Technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device
- 作者：E.S. Toohey<sup>asup><sup> ; sup><sup>Edwina.Toohey@industry.nsw.gov.ausup> ; 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>
- 关键词：Stretch ; Tenderness ; Meat quality ; Topsides
- 刊名：Meat Science
- 出版年：2012
- 期刊代码：78_03091740
- 类别：abs
- 出版时间：June, 2012
- 卷：91
- 期：2
- 页码：142-147
- 文件大小：359 K
摘要
This study evaluated the effect of stretching hot-boned sheep topsides using a pre-production prototype device (SmartStretch鈩?. 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; 0 days ageing + SmartStretch鈩? 0 days ageing + no stretch, 5 days ageing + SmartStretch鈩?and 5 days ageing + no stretch. Meat from the 0 days aged + no stretch treatment was the least tender and the 5 days ageing + SmartStretch鈩?treatment resulted in the most tender meat. The m. semimembranosus from topsides stretched using the SmartStretch鈩?prototype device had a lower cooking loss percentage (P < 0.001) and longer sarcomeres (P < 0.001) than non-stretched m. semimembranosus. There was no effect of SmartStretch鈩?on myofibrillar degradation measured using particle size analysis (PSA), but there was an ageing effect (P < 0.001). The tenderness of stretched m. semimembranosus showed significant improvement over non-stretched m. semimembranosus.