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https://hdl.handle.net/1959.11/14295
Title: | SmartStretch™ Technology: V. The impact of SmartStretch™ technology on beef topsides ('m. semimembranosus') meat quality traits under commercial processing conditions | Contributor(s): | Toohey, Edwina Skye (author); van de Ven, Remy (author); Thompson, John (author); Geesink, Geert (author); Hopkins, David L (author) | Publication Date: | 2012 | DOI: | 10.1016/j.meatsci.2012.04.001 | Handle Link: | https://hdl.handle.net/1959.11/14295 | 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. | Publication Type: | Journal Article | Source of Publication: | Meat Science, 92(1), p. 24-29 | Publisher: | Elsevier BV | Place of Publication: | Netherlands | ISSN: | 1873-4138 0309-1740 |
Fields of Research (FoR) 2008: | 090804 Food Packaging, Preservation and Safety | Fields of Research (FoR) 2020: | 300604 Food packaging, preservation and processing 300605 Food safety, traceability, certification and authenticity |
Socio-Economic Objective (SEO) 2008: | 860103 Carcass Meat (incl. Fish and Seafood) | Socio-Economic Objective (SEO) 2020: | 241303 Carcass meat (incl. fish and seafood) | Peer Reviewed: | Yes | HERDC Category Description: | C1 Refereed Article in a Scholarly Journal |
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Appears in Collections: | Journal Article |
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