Pre-rigor temperature and the relationship between lamb tenderisation, free water production, bound water and dry matter.
The M. longissimus from lambs electrically stimulated at 15 min post-mortem were removed after grading, wrapped in polythene film and held at 4 (n=6), 7 (n=6), 15 (n=6, n=8) and 35°C (n=6), until rigor mortis then aged at 15°C for 0, 4, 24 and 72 h post-rigor. Centrifuged free water increased exponentially, and bound water, dry matter and shear force decreased exponentially over time. Decreases in shear force and increases in free water were closely related (r(2)=0.52) and were unaffected by pre-rigor temperatures.
Bioengineering & Biosensors, Plant and Food Research Limited, Private Bag 3123, Hamilton 3240, New Zealand. Electronic address: carrick.devine@plantandfood.co.nz.
Carrick
C
Devine
Robyn
R
Wells
Tim
T
Lowe
John
J
Waller
D000818:Animals; D002498:Centrifugation; D004558:Electric Stimulation; D005511:Food Handling / Q000379:methods*; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D015203:Reproducibility of Results; D012298:Rigor Mortis; D034561:Sheep, Domestic; D013696:Temperature; D014867:Water / Q000737:chemistry*
D014867:Water
Bound water; Dry matter; Electrical stimulation; Free water; Pre-rigor temperature; Shear force