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Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/15800
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dc.contributor.authorStarkey, Colinen
dc.contributor.authorGeesink, Geerten
dc.contributor.authorOddy, Huttonen
dc.contributor.authorHopkins, David Len
dc.date.accessioned2014-10-01T14:31:00Z-
dc.date.issued2013-
dc.identifier.citationProceedings of the 59th International Congress of Meat Science and Technology (ICoMST) (S5-6), p. 1-5en
dc.identifier.urihttps://hdl.handle.net/1959.11/15800-
dc.description.abstractMeat 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.en
dc.languageenen
dc.publisherInternational Congress of Meat Science and Technologyen
dc.relation.ispartofProceedings of the 59th International Congress of Meat Science and Technology (ICoMST)en
dc.titleExplaining the Variation in Shear Force of Lamb 'Longissimus' Muscle using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue Characteristicsen
dc.typeConference Publicationen
dc.relation.conferenceICoMST 2013: 59th International Congress of Meat Science and Technology - The Power of Meat in 21st Centuryen
dc.subject.keywordsAnimal Productionen
local.contributor.firstnameColinen
local.contributor.firstnameGeerten
local.contributor.firstnameHuttonen
local.contributor.firstnameDavid Len
local.subject.for2008070299 Animal Production not elsewhere classifieden
local.subject.seo2008830599 Primary Animal Products not elsewhere classifieden
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.emailcstarke3@une.edu.auen
local.profile.emailggeesink@une.edu.auen
local.profile.emailhoddy2@une.edu.auen
local.profile.emaildavid.hopkins@dpi.nsw.gov.auen
local.output.categoryE2en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordune-20140314-151141en
local.date.conference18th - 23rd August, 2013en
local.conference.placeIzmir, Turkeyen
local.publisher.placeIsmir, Turkeyen
local.format.startpage1en
local.format.endpage5en
local.identifier.issueS5-6en
local.contributor.lastnameStarkeyen
local.contributor.lastnameGeesinken
local.contributor.lastnameOddyen
local.contributor.lastnameHopkinsen
dc.identifier.staffune-id:cstarke3en
dc.identifier.staffune-id:ggeesinken
dc.identifier.staffune-id:hoddy2en
dc.identifier.staffune-id:dhopkin6en
local.profile.orcid0000-0003-1783-1049en
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:16037en
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
local.title.maintitleExplaining the Variation in Shear Force of Lamb 'Longissimus' Muscle using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue Characteristicsen
local.output.categorydescriptionE2 Non-Refereed Scholarly Conference Publicationen
local.conference.detailsICoMST 2013: 59th International Congress of Meat Science and Technology - The Power of Meat in 21st Century, Ismir, Turkey, 18th - 23rd August, 2013en
local.search.authorStarkey, Colinen
local.search.authorGeesink, Geerten
local.search.authorOddy, Huttonen
local.search.authorHopkins, David Len
local.uneassociationUnknownen
local.year.published2013en
local.subject.for2020300399 Animal production not elsewhere classifieden
local.subject.seo2020100699 Primary products from animals not elsewhere classifieden
local.date.start2013-08-18-
local.date.end2013-08-23-
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