Processing and genetic factors that affect 'post-mortem' tenderisation in beef and lamb carcasses

Abstract

Eating quality of meat is the main factor that determines the repeat purchasing behaviour of consumers and tenderness is the major determinant of eating quality. Differences in the rate and extent of tenderisation during post-mortem storage are major factors that can affect tenderness. The objective of this thesis was to investigate factors that have potential to influence the rate and extent of post-mortem tenderisation. This thesis focused on two issues, exposure to heat toughening conditions during carcass processing and the effect of variation in sire Australian Sheep Breeding Values for muscling, growth and fatness on post-mortem tenderisation and meat quality.