Thompson, John

Toohey, E S

Ven, R Van de

Geesink, Geert

Hopkins, D L

2012

This study evaluated the effect of stretching hot-boned sheep topsides using a pre-production prototype device (SmartStretch™). To test this effect, 40 sheep from 3 consignments were assessed. Left and right topsides were collected pre-rigour and randomly allocated to one of four treatments; 0 days ageing + SmartStretch™, 0 days ageing + no stretch, 5 days ageing + SmartStretch™ and 5 days ageing + no stretch. Meat from the 0 days aged + no stretch treatment was the least tender and the 5 days ageing + SmartStretch™ treatment resulted in the most tender meat. The 'm. semimembranosus' from topsides stretched using the SmartStretch™ prototype device had a lower cooking loss percentage (P < 0.001) and longer sarcomeres (P < 0.001) than non-stretched 'm. semimembranosus'. There was no effect of SmartStretch™ on myofibrillar degradation measured using particle size analysis (PSA), but there was an ageing effect (P < 0.001). The tenderness of stretched m. 'semimembranosus' showed significant improvement over non-stretched 'm. semimembranosus'.

Meat Science, 91(2), p. 142-147

1873-4138

0309-1740

https://hdl.handle.net/1959.11/21747

en

Elsevier BV

SmartStretch™ Technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device

Journal Article

Publication