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Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/14294
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dc.contributor.authorToohey, Edwina Skyeen
dc.contributor.authorvan de Ven, Remyen
dc.contributor.authorThompson, Johnen
dc.contributor.authorGeesink, Geerten
dc.contributor.authorHopkins, David Len
dc.date.accessioned2014-03-17T14:16:00Z-
dc.date.issued2012-
dc.identifier.citationMeat Science, 91(2), p. 125-130en
dc.identifier.issn1873-4138en
dc.identifier.issn0309-1740en
dc.identifier.urihttps://hdl.handle.net/1959.11/14294-
dc.description.abstractThis study evaluated the effect of stretching hot-boned sheep hindlegs from 40 sheep carcases, classified as mutton, using a prototype device (SmartStretch™). Left and right legs were collected pre-rigor and randomly allocated to one of four treatments; 0 days ageing + SmartStretch™, 0 days ageing + no stretch, 5 days ageing + SmartStretch™ and 5 days ageing + no stretch. There was a significant interaction between stretch treatment and ageing (P < 0.05) for shear force of the 'm. biceps femoris' such that stretched and aged samples were the most tender. By contrast stretched 'm. semimembranosus' (SM) had a significantly (P < 0.05) lower shear force only at 0 days of ageing. Stretching produced longer sarcomeres (P < 0.001) for both the SM and 'm. semitendinosus' muscles. Myofibrillar degradation indicated by particle size analysis or histology was not affected by stretching, but there was an ageing effect (P < 0.001). SmartStretch™ provided significant improvements in tenderness of the individual muscles.en
dc.languageenen
dc.publisherElsevier BVen
dc.relation.ispartofMeat Scienceen
dc.titleSmartStretch™ Technology: II. Improving the tenderness of leg meat from sheep using a meat stretching deviceen
dc.typeJournal Articleen
dc.identifier.doi10.1016/j.meatsci.2012.01.003en
dc.subject.keywordsFood Packaging, Preservation and Safetyen
local.contributor.firstnameEdwina Skyeen
local.contributor.firstnameRemyen
local.contributor.firstnameJohnen
local.contributor.firstnameGeerten
local.contributor.firstnameDavid Len
local.subject.for2008090804 Food Packaging, Preservation and Safetyen
local.subject.seo2008860103 Carcass Meat (incl. Fish and Seafood)en
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.emailjthompso@une.edu.auen
local.profile.emailggeesink@une.edu.auen
local.profile.emaildhopkin6@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordune-20130619-161329en
local.publisher.placeNetherlandsen
local.format.startpage125en
local.format.endpage130en
local.identifier.scopusid84863393557en
local.peerreviewedYesen
local.identifier.volume91en
local.identifier.issue2en
local.title.subtitleII. Improving the tenderness of leg meat from sheep using a meat stretching deviceen
local.contributor.lastnameTooheyen
local.contributor.lastnamevan de Venen
local.contributor.lastnameThompsonen
local.contributor.lastnameGeesinken
local.contributor.lastnameHopkinsen
dc.identifier.staffune-id:etooheyen
dc.identifier.staffune-id:jthompsoen
dc.identifier.staffune-id:ggeesinken
dc.identifier.staffune-id:dhopkin6en
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:14509en
local.identifier.handlehttps://hdl.handle.net/1959.11/14294en
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
local.title.maintitleSmartStretch™ Technologyen
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.search.authorToohey, Edwina Skyeen
local.search.authorvan de Ven, Remyen
local.search.authorThompson, Johnen
local.search.authorGeesink, Geerten
local.search.authorHopkins, David Len
local.uneassociationUnknownen
local.identifier.wosid000302115300005en
local.year.published2012en
local.subject.for2020300604 Food packaging, preservation and processingen
local.subject.for2020300605 Food safety, traceability, certification and authenticityen
local.subject.seo2020241303 Carcass meat (incl. fish and seafood)en
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