Starkey, Colin P

Geesink, Gerrit H

Oddy, V Hutton

Hopkins, David L

2015

<p>Meat tenderness is known to be affected by sarcomere length (SL), proteolysis and collagen content (CC). Sixty lambs were slaughtered and the <i>Longissimus</i> 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 <i>post-mortem</i> proteolysis, when processing conditions are sufficient to prevent muscle fibre shortening.</p>

Meat Science, v.105, p. 32-37

1873-4138

0309-1740

https://hdl.handle.net/1959.11/60642

Elsevier BV

Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics

Journal Article

Publication