Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/17807
Title: Impacts of hanging method and high pre-rigor temperature and duration on quality attributes of ovine muscles
Contributor(s): Kim, Y H B (author); Kerr, M (author); Geesink, Geert  (author); Warner, Robyn (author)
Publication Date: 2014
Open Access: Yes
DOI: 10.1071/an13309Open Access Link
Handle Link: https://hdl.handle.net/1959.11/17807
Abstract: This study evaluated effects of high pre-rigor temperature and duration and suspension of lamb sides on quality traits and protein denaturation in two muscles [semimembranosus (SM) and longissimus thoracis et lumborum (LTL)]. Twenty-four lamb carcasses, within each of 3 slaughter days, were used to assign eight carcasses to one of four pre-rigor temperature treatments: chilled at 2°C directly after slaughter, or held at 37°C in water for 1.5, 3.0 or 4.5 h before transfer to a 2°C chiller. At ∼15 min post slaughter, one side of each carcass was suspended from the Achilles tendon, whereas the other side was suspended by the aitch bone and the leg tied down to the ribs. The sides subjected to aitch bone hanging had an increased sarcomere length in the SM, but decreased sarcomere length in the LTL. For the LTL, the time of exposure to high pre-rigor temperature had a significant effect on measures of protein denaturation and related meat quality traits such as purge and colour, although tenderness (shear force) after 2 days of aging was not affected. For the SM, the high temperature treatment also resulted in increase in measures of protein denaturation and thus negatively influenced meat quality traits such as purge, colour and shear force after aging. However, these effects on purge and shear force in the SM were significantly mitigated by the aitchbone hanging treatment. The results of the present experiment indicate that pre-rigor aitchbone hanging of muscles can counteract the negative effects of high pre-rigor temperature on both water loss and meat tenderness.
Publication Type: Journal Article
Source of Publication: Animal Production Science, 54(4), p. 414-421
Publisher: CSIRO Publishing
Place of Publication: Australia
ISSN: 1836-0939
1836-5787
Field of Research (FOR): 070201 Animal Breeding
070204 Animal Nutrition
Socio-Economic Outcome Codes: 970106 Expanding Knowledge in the Biological Sciences
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
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Appears in Collections:Journal Article
School of Environmental and Rural Science

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