SmartStretch™ Technology V. The impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions

被引：8
作者：
Toohey, E. S. [2 ]
van de Ven, R. [3 ]
Thompson, J. M. [1 ]
Geesink, G. H. [1 ]
Hopkins, D. L. [1 ,4 ]
机构：
[1] NSW Dept Primary Ind, Ctr Red Meat & Sheep Dev, Cowra, NSW 2794, Australia
[2] NSW Dept Primary Ind, Sydney, NSW 2830, Australia
[3] NSW Dept Primary Ind, Orange Agr Inst, Orange, NSW 2800, Australia
[4] Univ New England, Armidale, NSW 2351, Australia
来源：
MEAT SCIENCE | 2012年 / 92卷 / 01期
关键词：
SmartStretch (TM); Tenderness; Sarcomere length; Meat quality; SHEAR FORCE; TENDERNESS; MUSCLE; SHEEP; TENDERIZATION;
D O I：
10.1016/j.meatsci.2012.04.001
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study evaluated the effect of SmartStretch (TM) technology and ageing on meat quality traits of hot-boned beef m. semimembranosus from cull cows. The technology uses a flexible rubber sleeve surrounded by inflatable bladders that are housed within an airtight chamber. The sleeve is expanded allowing the meat to be inserted. Air is then pumped into the inflatable bladders causing the meat to be compressed by force and ejected into packaging. No significant treatment effect (P>0.05) on shear force was found although ageing did significantly reduce shear force (P<0.001). There was a significantly greater (P<0.05) cook loss at 14 days, but less (P<0.05) thaw loss and purge with 0 day cook loss unaffected (P>0.05). Sarcomere length examined by both laser diffraction and a filar micrometre method was significantly increased (P<0.05) following the treatment although a proportion of individual myofibrils appeared to have short and long sarcomeres. Crown Copyright (C) 2012 Published by Elsevier Ltd. All rights reserved.
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页码：24 / 29
页数：6
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