Quantification of the Biological Factors that Determine Lamb Tenderness

Abstract

<p>Meat tenderness is an important meat quality trait. The variation in meat tenderness has a negative effect on consumer's perceptions and thus will impact on repeat purchasing decisions. Meat tenderness is known to be affected by many factors such as muscle fibre shortening, <i>post-mortem</i> proteolysis and collagen content.</p><p> Experiment 1 (Chapter 3) focused on using the aforementioned factors to explain the amount of variation in tenderness in the <i>longissimus</i> muscle of 3 different ageing time periods. It was found that measures of <i>post-mortem</i> proteolysis combined with collagen content and sarcomere length (measure of muscle fibre shortening) explained just under 40% of the variation in shear force tenderness of the <i>longissimus</i> muscle. Particle size analysis accounted for 32% of the explainable variation across the different aging periods. It was concluded that to improve the tenderness of lamb <i>longissimus</i>, methods need to focus on improving the extent of <i>post-mortem</i> proteolysis.</p><p> Experiment 2's (Chapter 4) main aim was to identify if there was variation between shear force tenderness between different laboratories. 26 <i>longissimus</i> samples were collected and aged for 2 alternate aging periods. Each laboratory used different cooking methods and machine settings. Strong correlations were observed for the data from each laboratory (r = 0.79). It was concluded that provided there were sufficient replications performed across other sources of variation, the two laboratories will rank shear force samples the same.</p><p> Experiment 3 (Chapter 5) utilised three different <i>ovine</i> muscles (<i>longissimus, biceps femoris</i> and <i>semimembranosus</i>) with the aforementioned traits and the inclusion of IMF (intramuscular fat) to identify the variation in both sensory (<i>longissimus</i> and <i>semimembranosus</i>) and shear force (all three muscles) tenderness. It was found that for the <i>longissimus</i> shear force samples that IMF, sarcomere length and desmin degradation were the significant factors. However, sensory tenderness for the <i>longissimus</i> had IMF, ultimate pH and gender as the significant factors. For the <i>semimembranosus</i>, desmin degradation was the best predictor for both sensory and shear force tenderness. The <i>biceps femoris</i> utilised soluble collagen and animal age for shear force samples. It was concluded that different factors impact on tenderness across different muscles and no one prediction model applied effectively across all muscles.</p><p> Based on the results of these experiments, no one model will be effective in predicting the explainable variation in tenderness in different muscles. Further research is warranted to identify how different muscles are influenced by these aforementioned traits. The suggested project would encompass 12 different muscles from different positions on the carcase to identify how carcases respond to muscle shortening, aging and collagen content. This will allow processors to adapt new methods to allow for the production of more tender lamb.</p>