title: SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius).
abstract: The impacts on traits of the m. gluteus medius hot-boned from young cattle were assessed after stretching (SmartStretch™) and ageing (0 or 8 days ageing). Tenderness, as reflected in reduced shear force measurement, was significantly (P<0.05) improved in 0 day aged stretched samples over the un-stretched control. After 8 days ageing there was no longer a difference in the tenderness between stretch treatments. Meat aged for 8 days was significantly more tender than 0 day aged meat irrespective of treatment. Sarcomere length was significantly (P<0.05) increased by stretching. There was a significant (P<0.05) negative relationship between sarcomere length and shear force. Presentation traits, such as purge loss and fresh colour, were unaffected by the stretch treatment, while cooking loss was significantly (P<0.05) reduced by stretching in the 0 day aged samples.
authors.affiliation: NSW Department of Primary Industries, Head Office, 161 Kite Street, Orange, NSW 2800, Australia. johanne.taylor@dpi.nsw.gov.au
authors.forename: Johanne
authors.initials: J
authors.lastname: Taylor
authors.forename: Edwina S
authors.initials: ES
authors.lastname: Toohey
authors.forename: Remy
authors.initials: R
authors.lastname: van de Ven
authors.forename: David L
authors.initials: DL
authors.lastname: Hopkins
mesh_terms: D000818:Animals; D001842:Bone and Bones; D002417:Cattle; D003116:Color; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal / Q000648:ultrastructure*; D012518:Sarcomeres / Q000648:ultrastructure*; D013314:Stress, Mechanical