Journal
MEAT SCIENCE
Volume 105, Issue -, Pages 32-37Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2015.02.011
Keywords
Lamb; Tenderness; Proteolysis; Collagen; Sarcomere length
Categories
Funding
- Sheep CRC
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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. (C) 2015 Elsevier Ltd. All rights reserved.
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