Please use this identifier to cite or link to this item: 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
Appears in Collections:Journal Article

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