title: Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH.
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.
authors: CRC for Sheep Industry Innovation, Homestead Building, UNE, Armidale NSW 2350, Australia. David.Hopkins@industry.nsw.gov.au
authors: D L
authors: DL
authors: Hopkins
authors: E S
authors: ES
authors: Toohey
authors: T A
authors: TA
authors: Lamb
authors: M J
authors: MJ
authors: Kerr
authors: R
authors: R
authors: van de Ven
authors: G
authors: G
authors: Refshauge
mesh_terms: D000818:Animals; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D012298:Rigor Mortis / Q000662:veterinary*; D012518:Sarcomeres / Q000378:metabolism*; D033081:Shear Strength; D034561:Sheep, Domestic; D013696:Temperature