title: The callipyge phenomenon: tenderness intervention methods.
abstract: Consumers continue to desire leaner meats. Lambs expressing the callipyge gene have been identified as having superior, leaner carcasses compared with normally muscled lambs. However, the longissimus muscle, a major merchandised muscle in lamb, has repeatedly been shown to be significantly less tender in callipyge lamb compared with normally muscled lambs. Preharvest factors, such as genetics, sex, and production/management practices, have thus far shown no promise at alleviating this tenderness problem. But a number of postharvest interventions have been introduced to alleviate it. Included among the strategies are postmortem aging, carcass electrical stimulation, the combination of freezing and thawing before aging, calcium chloride injection, and the Hydrodyne process. These strategies have exhibited various degrees of success. Postharvest strategies to improve callipyge longissimus tenderness are described in this article.
authors.affiliation: USDA, ARS, Meat Science Research Laboratory, Beltsville, MD 20705, USA.
authors.forename: M B
authors.initials: MB
authors.lastname: Solomon
mesh_terms: D000818:Animals; D005524:Food Technology; D008460:Meat; D018482:Muscle, Skeletal / Q000254:growth & development*; D009154:Mutation; D012756:Sheep / Q000235:genetics*