Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH |
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Authors: | Hopkins D L Toohey E S Lamb T A Kerr M J van de Ven R Refshauge G |
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Affiliation: | a CRC for Sheep Industry Innovation, Homestead Building, UNE, Armidale NSW 2350, Australia;b Industry & Investment NSW (Primary Industries), Centre for Red Meat and Sheep Development, PO Box 129, Cowra NSW 2794, Australia;c Industry & Investment NSW (Primary Industries), PO Box 865 Dubbo, NSW 2830, Australia;d Industry & Investment NSW (Primary Industries), Orange Agricultural Institute, Forest Road, Orange NSW 2800, Australia |
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Abstract: | The temperature when the pH=6.0 (temp@pH6) impacts on the tenderness and eating quality of sheep meat. Due to the expense, sarcomere length is not routinely measured as a variable to explain variation in shear force, but whether measures such as temp@pH6 are as useful a parameter needs to be established. Measures of rigor onset in 261 carcases, including the temp@pH6, were evaluated in this study for their ability to explain some of the variation in shear force. The results show that for 1 day aged product combinations of the temp@pH6, the pH at 18 °C and the pH at 24 h provided a larger reduction (almost double) in total shear force variation than sarcomere length alone, with pH at 24 h being the single best measure. For 5 day aged product, pH at 18 °C was the single best measure. Inclusion of sarcomere length did represent some improvement, but the marginal increase would not be cost effective. |
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Keywords: | Lamb Carcases Meat pH Sarcomere length |
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