title: Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?
abstract: The longissimus (n=118) (LL), semimembranosus (n=104) (SM) and biceps femoris (n=134) (BF) muscles were collected from lamb and sheep carcases and aged for 5days (LL and SM) and 14days (BF) to study the impact of muscle characteristics on tenderness as assessed by shear force (SF) and sensory evaluation. The impact of gender, animal age, collagen content, sarcomere length (SL), desmin degradation, ultimate pH and intramuscular fat (IMF) on tenderness was examined. The main factors which influenced SF of the LL were IMF, SL and desmin degradation, but for sensory tenderness, IMF, ultimate pH and gender were the main factors. The SF and sensory tenderness of the SM was best predicted by the degree of desmin degradation. For the BF soluble collagen and animal age both influenced SF. Different factors affect tenderness across muscles and not one prediction model applied across all muscles equally well.
authors.affiliation: Cooperative Research Centre for Sheep Industry Innovation, Armidale, New South Wales, Australia; University of New England, Armidale, New South Wales, Australia. Electronic address: cstarkey@myune.edu.au.
authors.forename: Colin P
authors.initials: CP
authors.lastname: Starkey
authors.affiliation: University of New England, Armidale, New South Wales, Australia.
authors.forename: Geert H
authors.initials: GH
authors.lastname: Geesink
authors.affiliation: NSW Department of Primary Industries, Elizabeth MacArthur Agricultural Institute, Woodbridge Rd, Menangle, New South Wales, Australia.
authors.forename: Damian
authors.initials: D
authors.lastname: Collins
authors.affiliation: NSW Department of Primary Industries, Beef Industry Centre, UNE, Armidale, New South Wales, Australia.
authors.forename: V
authors.initials: V
authors.lastname: Hutton Oddy
authors.affiliation: NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, New South Wales, Australia.
authors.forename: David L
authors.initials: DL
authors.lastname: Hopkins
mesh_terms: D000375:Aging; D000818:Animals; D050218:Body Fat Distribution; D003094:Collagen / Q000737:chemistry / Q000502:physiology*; D003893:Desmin / Q000502:physiology*; D005260:Female; D005504:Food Analysis; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000502:physiology*; D012518:Sarcomeres / Q000502:physiology*; D012677:Sensation; D012756:Sheep / Q000502:physiology; D013997:Time Factors
chemical_list: D003893:Desmin; D003094:Collagen
keywords: Collagen; Desmin; Lamb; Sarcomere length; Tenderness