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Title: Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics
Contributor(s): Starkey, Colin P  (author); Geesink, Gerrit H  (author); Oddy, V Hutton  (author)orcid ; Hopkins, David L
Publication Date: 2015
DOI: 10.1016/j.meatsci.2015.02.011
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Meat tenderness is known to be affected by sarcomere length (SL), proteolysis and collagen content (CC). Sixty lambs were slaughtered and the Longissimus muscle was sampled. Samples for shear force (SF), SL, proteolysis indicators (desmin degradation, particle size: PS) and CC were taken after the allotted ageing periods (1, 7, and 14 days). PS, explained a large part of the variation in shear force (approximately 34%) when modelled across ageing periods. Other factors (CC, SL) combined with proteolysis indicators (PS, desmin degradation) explained just under 40% of the variation in shear force. Within ageing periods SL explained a small, but significant, part of the variation in shear force after 14 days of ageing (8%) and at day 1 of ageing desmin degradation explained 17% of the variation in shear force. Methods to improve the tenderness of lamb longissimus muscle should focus on increasing the extent of post-mortem proteolysis, when processing conditions are sufficient to prevent muscle fibre shortening.

Publication Type: Journal Article
Source of Publication: Meat Science, v.105, p. 32-37
Publisher: Elsevier BV
Place of Publication: The Netherlands
ISSN: 1873-4138
Fields of Research (FoR) 2020: 3003 Animal production
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
Appears in Collections:Journal Article
School of Environmental and Rural Science

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