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Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/21747
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DC FieldValueLanguage
dc.contributor.authorThompson, Johnen
dc.contributor.authorToohey, E Sen
dc.contributor.authorVen, R Van deen
dc.contributor.authorGeesink, Geerten
dc.contributor.authorHopkins, D Len
dc.date.accessioned2017-08-25T15:16:00Z-
dc.date.issued2012-
dc.identifier.citationMeat Science, 91(2), p. 142-147en
dc.identifier.issn1873-4138en
dc.identifier.issn0309-1740en
dc.identifier.urihttps://hdl.handle.net/1959.11/21747-
dc.description.abstractThis 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'.en
dc.languageenen
dc.publisherElsevier BVen
dc.relation.ispartofMeat Scienceen
dc.titleSmartStretch™ Technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching deviceen
dc.typeJournal Articleen
dc.identifier.doi10.1016/j.meatsci.2012.01.007en
dc.subject.keywordsFood Engineeringen
local.contributor.firstnameJohnen
local.contributor.firstnameE Sen
local.contributor.firstnameR Van deen
local.contributor.firstnameGeerten
local.contributor.firstnameD Len
local.subject.for2008090802 Food Engineeringen
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.emailjthompso@une.edu.auen
local.profile.emailggeesink@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.identifier.epublicationsrecordune-20170817-145339en
local.publisher.placeNetherlandsen
local.format.startpage142en
local.format.endpage147en
local.identifier.scopusid84863393400en
local.peerreviewedYesen
local.identifier.volume91en
local.identifier.issue2en
local.contributor.lastnameThompsonen
local.contributor.lastnameTooheyen
local.contributor.lastnameVenen
local.contributor.lastnameGeesinken
local.contributor.lastnameHopkinsen
dc.identifier.staffune-id:jthompsoen
dc.identifier.staffune-id:ggeesinken
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:21938en
local.identifier.handlehttps://hdl.handle.net/1959.11/21747en
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
local.title.maintitleSmartStretch™ Technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching deviceen
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.search.authorThompson, Johnen
local.search.authorToohey, E Sen
local.search.authorVen, R Van deen
local.search.authorGeesink, Geerten
local.search.authorHopkins, D Len
local.uneassociationUnknownen
local.year.published2012en
local.subject.for2020400405 Food engineeringen
local.subject.seo2020100699 Primary products from animals not elsewhere classifieden
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