Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics

Title
Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics
Publication Date
2015
Author(s)
Starkey, Colin P
Geesink, Gerrit H
Oddy, V Hutton
( author )
OrcID: https://orcid.org/0000-0003-1783-1049
Email: hoddy2@une.edu.au
UNE Id une-id:hoddy2
Hopkins, David L
Type of document
Journal Article
Language
en
Entity Type
Publication
Publisher
Elsevier BV
Place of publication
The Netherlands
DOI
10.1016/j.meatsci.2015.02.011
UNE publication id
une:1959.11/60642
Abstract

Meat tenderness is known to be affected by sarcomere length (SL), proteolysis and collagen content (CC). Sixty lambs were slaughtered and the Longissimus muscle was sampled. Samples for shear force (SF), SL, proteolysis indicators (desmin degradation, particle size: PS) and CC were taken after the allotted ageing periods (1, 7, and 14 days). PS, explained a large part of the variation in shear force (approximately 34%) when modelled across ageing periods. Other factors (CC, SL) combined with proteolysis indicators (PS, desmin degradation) explained just under 40% of the variation in shear force. Within ageing periods SL explained a small, but significant, part of the variation in shear force after 14 days of ageing (8%) and at day 1 of ageing desmin degradation explained 17% of the variation in shear force. Methods to improve the tenderness of lamb longissimus muscle should focus on increasing the extent of post-mortem proteolysis, when processing conditions are sufficient to prevent muscle fibre shortening.

Link
Citation
Meat Science, v.105, p. 32-37
ISSN
1873-4138
0309-1740
Start page
32
End page
37

Files:

NameSizeformatDescriptionLink