Explaining the Variation in Shear Force of Lamb 'Longissimus' Muscle using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue Characteristics

2013

Starkey, Colin

Geesink, Geert

Oddy, Hutton

Hopkins, David L

Conference Publication

en

Publication

International Congress of Meat Science and Technology

Ismir, Turkey

une:16037

Meat tenderness is known to be affected by sarcomere length (SL), proteolysis and collagen content (CC). 60 lambs were slaughtered and the 'Longissimus' muscle was sampled. Shear force (SF), SL, proteolysis (desmin, PSA) and CC samples were taken after the allotted aging periods (1, 7, and 14 days). Proteolysis explained a large part of the variation in tenderness (approximately 35%). Other factors (CC, SL) combined with proteolysis (PSA, desmin) explained just under 40% of the variation of meat tenderness. The main conclusion that can be drawn from this study is that ageing response i.e. post-mortem proteolysis is the dominant factor determining lamb loin tenderness.

link

Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST) (S5-6), p. 1-5

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