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|Title:||Explaining the Variation in Shear Force of Lamb 'Longissimus' Muscle using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue Characteristics||Contributor(s):||Starkey, Colin (author); Geesink, Geert (author); Oddy, Hutton (author) ; Hopkins, David L (author)||Publication Date:||2013||Handle Link:||https://hdl.handle.net/1959.11/15800||Abstract:||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.||Publication Type:||Conference Publication||Conference Name:||ICoMST 2013: 59th International Congress of Meat Science and Technology - The Power of Meat in 21st Century, Ismir, Turkey, 18th - 23rd August, 2013||Conference Details:||ICoMST 2013: 59th International Congress of Meat Science and Technology - The Power of Meat in 21st Century, Ismir, Turkey, 18th - 23rd August, 2013||Source of Publication:||Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST) (S5-6), p. 1-5||Publisher:||International Congress of Meat Science and Technology||Place of Publication:||Ismir, Turkey||Field of Research (FOR):||070299 Animal Production not elsewhere classified||Socio-Economic Outcome Codes:||830599 Primary Animal Products not elsewhere classified||HERDC Category Description:||E2 Non-Refereed Scholarly Conference Publication||Statistics to Oct 2018:||Visitors: 234
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