title: SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions.
abstract: This study evaluated the effect of SmartStretch™ 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.
authors.affiliation: NSW Department of Primary Industries, PO Box 865 Dubbo, NSW 2830, Australia.
authors.forename: E S
authors.initials: ES
authors.lastname: Toohey
authors.forename: R
authors.initials: R
authors.lastname: van de Ven
authors.forename: J M
authors.initials: JM
authors.lastname: Thompson
authors.forename: G H
authors.initials: GH
authors.lastname: Geesink
authors.forename: D L
authors.initials: DL
authors.lastname: Hopkins
mesh_terms: D000388:Air; D000818:Animals; D002417:Cattle; D003132:Commerce; D003296:Cooking; D005260:Female; D005511:Food Handling / Q000379:methods*; D005524:Food Technology / Q000379:methods*; D005615:Freezing; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal / Q000648:ultrastructure*; D012518:Sarcomeres / Q000648:ultrastructure*; D013314:Stress, Mechanical