SmartStretch™ Technology: V. The impact of SmartStretch™ technology on beef topsides ('m. semimembranosus') meat quality traits under commercial processing conditions

Title
SmartStretch™ Technology: V. The impact of SmartStretch™ technology on beef topsides ('m. semimembranosus') meat quality traits under commercial processing conditions
Publication Date
2012
Author(s)
Toohey, Edwina Skye
van de Ven, Remy
Thompson, John
Geesink, Geert
Hopkins, David L
Type of document
Journal Article
Language
en
Entity Type
Publication
Publisher
Elsevier BV
Place of publication
Netherlands
DOI
10.1016/j.meatsci.2012.04.001
UNE publication id
une:14510
Abstract
This study evaluated the effect of SmartStretch™ 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.
Link
Citation
Meat Science, 92(1), p. 24-29
ISSN
1873-4138
0309-1740
Start page
24
End page
29

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