title: SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum).
abstract: The impact of SmartStretch™ technology and ageing (0 or 14 days ageing) on the meat quality traits of m. longissimus lumborum hot-boned from adult cull cattle was assessed. Tenderness, as reflected in reduced shear force measurement, was significantly (P<0.05) improved in 0 day aged stretched samples over the non stretched samples. After 14 days ageing there was no longer any difference in the tenderness between stretched and non stretched samples and the aged meat was significantly tenderer than either the SmartStretch™ treated or non stretched meat aged for 0 days. Sarcomere length was unchanged by stretching. Presentation traits such as purge loss and fresh colour were unaffected by the stretch treatment, whilst cooking loss was significantly (P<0.05) increased by stretching and ageing for 14 days.
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; D002417:Cattle; D003116:Color; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal; D013314:Stress, Mechanical