Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/17690
Full metadata record
DC FieldValueLanguage
dc.contributor.authorWarner, Robyn Den
dc.contributor.authorKerr, Matthewen
dc.contributor.authorKim, Y H Ben
dc.contributor.authorGeesink, Geerten
dc.date.accessioned2015-07-20T15:17:00Z
dc.date.issued2014en
dc.identifier.citationAnimal Production Science, 54(4), p. 494-503en
dc.identifier.issn1836-0939en
dc.identifier.issn1836-5787en
dc.identifier.urihttps://hdl.handle.net/1959.11/17690en
dc.description.abstractHigh pre-rigor muscle temperature has negative consequences on quality and has been predominantly studied in the excised longissimus muscle of beef and lamb carcasses. There is little data on other muscles, the application in whole carcasses or potential amelioration techniques such as stretching. This study evaluated the effects of electrical stimulation, high pre-rigor temperature and stretching of lamb sides on quality traits and protein denaturation in four leg muscles ['gluteus medius' (GM), 'rectus femoris' (RF), 'semimembranosus' (SM) and 'semitendinosus' (ST)]. Twenty lamb carcasses were used with two electrical stimulation treatments (stimulated or non-stimulated, +/-) and two pre-rigor temperature treatments (chilled at 2°C directly after slaughter, or held in 37°C water for 4.5 h before transfer to a 2°C chiller) applied. One side of each carcass was suspended from the Achilles tendon, whereas the other side was stretched by allowing the leg to drop and tying it to the ribs. Electrical stimulation did not influence the different traits except for pH fall post slaughter and myosin denaturation. Stretching resulted in greater muscle and sarcomere lengths for the GM, SM and ST, but a decrease in sarcomere length for the RF. For the non-stretched GM and SM, the 37°C treatment resulted in tougher meat at 1 and 8 days post mortem compared with the 2°C treatment. In contrast, the stretched 37°C treatment resulted in more tender meat for the GM, SM and ST at 1 day post mortem compared with the 2°C treatment. For all muscles, the 37°C treatment resulted in a decrease in the water-holding capacity (increased purge, surface exudate and cooking losses). The magnitude of this effect was generally diminished by stretching for the GM, SM and ST, but for the RF, (which was not stretched by the treatment) this effect was reversed. The 37°C treatment resulted in paler meat (increased L*-values) for the GM, SM and ST relative to the 2°C treatment. The observed effects of the 37°C treatment on water-holding capacity and colour could be explained by the effects of this treatment on indicators of protein denaturation (sarcoplasmic protein solubility and myofibrillar ATPase activity), which were decreased for the GM, SM and ST. The response to both temperature and stretching varied between the muscles, due to different anatomical location and also due to postulated differences in the fibre types. In conclusion, pre-rigor stretching of lamb sides can counteract the negative effects of high early post-mortem temperature on tenderness and water-holding capacity for those muscles that are stretched as a result of this hanging method.en
dc.languageenen
dc.publisherCSIRO Publishingen
dc.relation.ispartofAnimal Production Scienceen
dc.titlePre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a modelen
dc.typeJournal Articleen
dc.identifier.doi10.1071/an13062en
dcterms.accessRightsGolden
dc.subject.keywordsAnimal Managementen
local.contributor.firstnameRobyn Den
local.contributor.firstnameMatthewen
local.contributor.firstnameY H Ben
local.contributor.firstnameGeerten
local.subject.for2008070203 Animal Managementen
local.subject.seo2008970106 Expanding Knowledge in the Biological Sciencesen
local.profile.schoolCSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia, Department of Primary Industries, 600 Sneydes Road, Werribee, VIC 3030, Australiaen
local.profile.schoolDepartment of Primary Industries, 600 Sneydes Road, Werribee, VIC 3030, Australiaen
local.profile.schoolAgResearch Ltd., Ruakura Research Centre, Hamilton, 3030, New Zealanden
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.emailggeesink@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordune-20150708-114935en
local.publisher.placeAustraliaen
local.format.startpage494en
local.format.endpage503en
local.peerreviewedYesen
local.identifier.volume54en
local.identifier.issue4en
local.access.fulltextYesen
local.contributor.lastnameWarneren
local.contributor.lastnameKerren
local.contributor.lastnameKimen
local.contributor.lastnameGeesinken
dc.identifier.staffune-id:ggeesinken
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:17903en
local.identifier.handlehttps://hdl.handle.net/1959.11/17690en
dc.identifier.academiclevelAcademicen
local.title.maintitlePre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a modelen
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.description.statisticsepubsVisitors: 200<br />Views: 199<br />Downloads: 0en
local.search.authorWarner, Robyn Den
local.search.authorKerr, Matthewen
local.search.authorKim, Y H Ben
local.search.authorGeesink, Geerten
Appears in Collections:Journal Article
Files in This Item:
2 files
File Description SizeFormat 
Show simple item record

SCOPUSTM   
Citations

18
checked on Nov 30, 2018

Page view(s)

40
checked on Feb 6, 2019
Google Media

Google ScholarTM

Check

Altmetric


Items in Research UNE are protected by copyright, with all rights reserved, unless otherwise indicated.