Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH

Hopkins, David L.; Toohey, E.S.; Lamb, T.A.; Kerr, Matthew; Ven, Remy van de; Refshauge, Gordon

doi:10.1016/j.meatsci.2011.03.004

Cited by 41 publications

(22 citation statements)

References 9 publications

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“…This helps to explain why there was no effective relationship between the rate of pH fall and shear force and as a consequence not much variation in sarcomere length. Relationships between sarcomere length and tenderness have been previously reported by numerous authors (Hopkins et al, 2011;Janz, Aalhus, Dugan, & Price, 2006;Rhee et al, 2004;Wheeler et al, 2000). Janz et al (2006) identified a weak relationship between shear force and sarcomere length when examining different locations within bovine longissimus at 1 day post-mortem, and this was similar to the current study.…”

Section: Meat Quality Measurements and Shear Forcesupporting

confidence: 90%

“…Recent work by Hopkins et al (2011) showed that measurement of the rate of pH decline over the first 24 h period post-mortem (indicated by the Temperature@pH6 & pH@Temperature18) and pH at 24 h postmortem explained more of the variation in shear force, than sarcomere length in lamb longissimus. However, this study did not simultaneously consider the impact of collagen content or proteolysis.…”

Section: Contents Lists Available At Sciencedirectmentioning

confidence: 99%

“…The initial readings were taken as soon as the carcasses entered the chiller. pH and temperature readings were conducted on the left hand side of the M. longissimus lumborum (LL) at the caudal end over the lumbar sacral junction, as described by Hopkins et al (2011). Three subsequent measures were made over the next 3 h with approximately 50 min between measures.…”

Section: Animal Background and Slaughtermentioning

confidence: 99%

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Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics

et al. 2015

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Section: Meat Quality Measurements and Shear Forcesupporting

confidence: 90%

Section: Contents Lists Available At Sciencedirectmentioning

confidence: 99%

Section: Animal Background and Slaughtermentioning

confidence: 99%

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Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics

et al. 2015

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“…Silva Sobrinho et al (2005) reported that the value of final pH of lambs ranged from 5.5 to 5.8, i.e, the pH observed at 24 hours is normal. This observation is important, since pH decline pos mortem has a significant impact on the qualitative characteristics of meat (HOPKINS et al, 2011).…”

Section: Ccw (Kg)mentioning

confidence: 99%

Carcass and non-carcass component characteristics of lambs fed with cassava wastewater dregs in replacement of corn

Cardoso

Véras

Carvalho

et al. 2016

SCA

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The objective was to evaluate the effect of the substitution (0, 33, 66 and 100%) of corn by cassava wastewater dregs on carcass characteristics and non-carcass components of crossbred Santa Inês lambs. Forty male sheep, uncastrated with an average initial body weight of 20 ± 1.87 kg and five months of age, were used. These were housed in individual pens in a randomized block design with four treatments and ten repetitions and slaughtered after 70 days of confinement. Quadratic effect (P<0.05) was observed for the empty body weight (EBW), hot carcass weight (HCW) and cold carcass weight (CCW) and carcass compactness index (CCI), with maximum points of 36.14, 19.45, 20.20 and 0.31 kg cm -1 for the replacement level of corn for cassava wastewater dregs, 50.0, 53.84, 54.04 and 45.45% respectively. There was also an effect (P<0.05) on the weights of the rumen and "Buchada", with maximum points of 0.909 and 6.25 kg per replacement level, 49.11 and 51.29% respectively. As for retail cuts, only the efficiency of the leg was altered (P<0.05), having a linear increase while the other variables were not affected. Cassava wastewater dregs can be used in full as an alternative food in the diet of feedlot lambs without harming the main carcass characteristics and non-carcass components. Key words: Alternative food. Meat. Organs. Cassava. Sheep. ResumoObjetivou-se avaliar o efeito da substituição (0, 33, 66 e 100%) do milho pela borra de manipueira sobre as características de carcaça e componentes não-carcaça de cordeiros mestiços Santa Inês. Foram utilizados quarenta ovinos machos não castrados, com peso corporal inicial médio de 20 ± 1,87 kg e cinco meses de idade. Estes foram confinados em baias individuais, em delineamento em blocos ao acaso, com quatro tratamentos e dez repetições, e abatidos após 70 dias de confinamento. Efeito quadrático (p<0,05) foi observado para o peso do corpo vazio (PCV), peso de carcaça quente (PCQ) e fria (PCF) e o índice de compacidade da carcaça (ICC), as mesmas apresentaram pontos de máxima de 36,14; 19,45; 20,20 e 0,31kg cm -1 ao nível de substituição do milho pela borra de manipueira de 50,0; 53,84; 54,04 e 45,45%, respectivamente. Também houve efeito (p<0,05) sobre os pesos do rúmen e da buchada, com ponto de máxima de 0,909 e 6,25 kg ao nível de substituição de 49,11 e 51,29%, respectivamente. Quanto aos cortes comerciais, apenas o rendimento da perna foi alterado (p<0,05) apresentando efeito linear crescente. Enquanto as demais variáveis não foram afetadas. A borra de manipueira pode ser utilizada de forma integral como alternativa alimentar na dieta de cordeiros em confinamento, sem prejudicar as principais características da carcaça e os componentes não-carcaça.

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“…Более того, были выявлены новые молекулярно-биологические и биохимические механизмы, ассоцииро-ванные с этими генетическими вариантами. Некоторыми авторами подробно рассмотрен также вопрос изменения вкусовых качеств мяса животных, характеризующихся повышенной мясистостью (Warner et al, 2010;Hopkins et al, 2011;Lambe et al, 2011).…”

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Genetic markers in sheep meat breeding

Deikin¹,

Selionova²,

Krivoruchko³

et al. 2016

Vestn. VOGiS

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Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH

Cited by 41 publications

References 9 publications

Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics

Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics

Carcass and non-carcass component characteristics of lambs fed with cassava wastewater dregs in replacement of corn

Genetic markers in sheep meat breeding

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