High and low rigor temperature effects on sheep meat tenderness and ageing

Devine, C.E.; Payne, Steven R.; Peachey, B.; Lowe, Tim E.; Ingram, John R.; Cook, Christian J.

doi:10.1016/s0309-1740(01)00115-2

Cited by 77 publications

(55 citation statements)

References 13 publications

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“…The influence of high pre-rigor temperature on meat quality attributes such as tenderness, water-holding capacity and colour has been studied in excised muscle, and almost exclusively on the longissimus muscle. It has been generally agreed that keeping excised pre-rigor longissimus muscles at a high temperature (normally !35 C) results in lower tenderness (often called heat-induced toughening), more fluid loss from meat and paler colour (Jaime et al 1992;Hertzman et al 1993;Devine et al 1999Devine et al , 2002Geesink et al 2000;Rosenvold et al 2008). Warner et al (2014b) and others have shown the detrimental effects of high rigor temperature on the tenderness, water-holding capacity and colour of beef longissimus and GM muscles from a carcass (rather than excised).…”

Section: Discussionmentioning

confidence: 99%

“…It is also important to note that the improvement in tenderness during aging was not negatively affected when the stretched muscles were kept at 37 C before rigor. Numerous studies have reported limited aging potential of muscles that were exposed to high pre-rigor temperature (Lee and Ashmore 1985;Hertzman et al 1993;Dransfield 1994;Devine et al 1999Devine et al , 2002Geesink et al 2000;Hwang and Thompson 2001;Thomson et al 2008;Kim et al 2010Kim et al , 2012Rosenvold and Wiklund 2011). Further, some studies have reported a transient effect of stretching muscles -improved tenderness during the early post-mortem period, but no further benefit with aging (Taylor et al 2012;Toohey et al 2012).…”

Section: Discussionmentioning

confidence: 99%

“…Geesink et al (2000) reported on meat quality characteristics of excised lamb longissimus muscle, which entered rigor at different temperatures (5-35 C) and were then aged for a further 2 weeks at 2 C. Muscle contraction was most severe when muscles entered rigor at 35 C while tenderness and water-holding capacity were negatively affected when muscles entered rigor at temperatures of 25 C or higher. Devine et al (2002) reported similar negative effects on tenderness after aging and on colour characteristics of lamb longissimus muscles that entered rigor mortis at 35 C compared with 18 C. Although most papers refer to the 'temperature at rigor' it is actually temperature before rigor, and duration at that temperature, which is probably most important, as discussed by Offer (1991). According to Offer (1991), myosin bound to actin is less susceptible to denaturation than unbound myosin.…”

Section: Introductionmentioning

confidence: 96%

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Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

Warner¹,

Kerr²,

Kim³

et al. 2014

Anim. Prod. Sci.

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Abstract. High pre-rigor muscle temperature has negative consequences on quality and has been predominantly studied in the excised longissimus muscle of beef and lamb carcasses. There is little data on other muscles, the application in whole carcasses or potential amelioration techniques such as stretching. This study evaluated the effects of electrical stimulation, high pre-rigor temperature and stretching of lamb sides on quality traits and protein denaturation in four leg muscles [gluteus medius (GM), rectus femoris (RF), semimembranosus (SM) and semitendinosus (ST)]. Twenty lamb carcasses were used with two electrical stimulation treatments (stimulated or non-stimulated, +/À) and two pre-rigor temperature treatments (chilled at 2 C directly after slaughter, or held in 37 C water for 4.5 h before transfer to a 2 C chiller) applied. One side of each carcass was suspended from the Achilles tendon, whereas the other side was stretched by allowing the leg to drop and tying it to the ribs. Electrical stimulation did not influence the different traits except for pH fall post slaughter and myosin denaturation. Stretching resulted in greater muscle and sarcomere lengths for the GM, SM and ST, but a decrease in sarcomere length for the RF. For the non-stretched GM and SM, the 37 C treatment resulted in tougher meat at 1 and 8 days post mortem compared with the 2 C treatment. In contrast, the stretched 37 C treatment resulted in more tender meat for the GM, SM and ST at 1 day post mortem compared with the 2 C treatment. For all muscles, the 37 C treatment resulted in a decrease in the waterholding capacity (increased purge, surface exudate and cooking losses). The magnitude of this effect was generally diminished by stretching for the GM, SM and ST, but for the RF, (which was not stretched by the treatment) this effect was reversed. The 37 C treatment resulted in paler meat (increased L*-values) for the GM, SM and ST relative to the 2 C treatment. The observed effects of the 37 C treatment on water-holding capacity and colour could be explained by the effects of this treatment on indicators of protein denaturation (sarcoplasmic protein solubility and myofibrillar ATPase activity), which were decreased for the GM, SM and ST. The response to both temperature and stretching varied between the muscles, due to different anatomical location and also due to postulated differences in the fibre types. In conclusion, pre-rigor stretching of lamb sides can counteract the negative effects of high early postmortem temperature on tenderness and water-holding capacity for those muscles that are stretched as a result of this hanging method.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 96%

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Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

Warner¹,

Kerr²,

Kim³

et al. 2014

Anim. Prod. Sci.

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“…Decreased meat tenderness and increased water loss (purge and/or drip) can result from chilling either too rapidly (coldshortening), or too slowly (heat-toughening) in relation to the rate of pH decline (Locker and Hagyard 1963;Marsh et al 1987;Jaime et al 1992;Devine et al 2002). Although it has been controversial whether high temperature-induced toughening is primarily due to heat-shortening or limited post-mortem proteolysis as a result of protein denaturation, adverse impacts of high pre-rigor temperature have been generally reported by many investigators (Marsh et al 1981;Lee and Ashmore 1985;Devine et al 1999;Geesink et al 2000;Kim et al 2010Kim et al , 2012Rosenvold and Wiklund 2011).…”

Section: Introductionmentioning

confidence: 99%

Impacts of hanging method and high pre-rigor temperature and duration on quality attributes of ovine muscles

Kim

Kerr²,

Geesink

et al. 2014

Anim. Prod. Sci.

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Abstract. This study evaluated effects of high pre-rigor temperature and duration and suspension of lamb sides on quality traits and protein denaturation in two muscles [semimembranosus (SM) and longissimus thoracis et lumborum (LTL)]. Twenty-four lamb carcasses, within each of 3 slaughter days, were used to assign eight carcasses to one of four pre-rigor temperature treatments: chilled at 2 C directly after slaughter, or held at 37 C in water for 1.5, 3.0 or 4.5 h before transfer to a 2 C chiller. At~15 min post slaughter, one side of each carcass was suspended from the Achilles tendon, whereas the other side was suspended by the aitch bone and the leg tied down to the ribs. The sides subjected to aitch bone hanging had an increased sarcomere length in the SM, but decreased sarcomere length in the LTL. For the LTL, the time of exposure to high pre-rigor temperature had a significant effect on measures of protein denaturation and related meat quality traits such as purge and colour, although tenderness (shear force) after 2 days of aging was not affected. For the SM, the high temperature treatment also resulted in increase in measures of protein denaturation and thus negatively influenced meat quality traits such as purge, colour and shear force after aging. However, these effects on purge and shear force in the SM were significantly mitigated by the aitchbone hanging treatment. The results of the present experiment indicate that pre-rigor aitchbone hanging of muscles can counteract the negative effects of high pre-rigor temperature on both water loss and meat tenderness.

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“…A sample of LL (about 5 g) was taken from the unstimulated loin section and frozen in liquid nitrogen for examination by SDS PAGE (2 g) and iodoacetate pH (1 g) determination and held at −80 • C. The sections of removed loin were weighed and a temperature logger (Thermochron ibutton, Dallas Semiconductor Corp., Dallas, Texas) was inserted into the cranial end of each loin section and the loin was then wrapped in cling wrap (Devine et al 2002b), which was held firmly by tape. Wrapped sections of loin were placed in plastic bags and submerged in 130 L of water.…”

Section: Sampling and Meat Quality Measurementsmentioning

confidence: 99%

Effects of stimulation on tenderness of lamb with a focus on protein degradation

Martin

Hopkins

Gardner

et al. 2006

Aust. J. Exp. Agric.

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Abstract. Past studies have identified that electrical stimulation systems not only affect the pH-temperature decline of lamb carcasses, but also affect the tenderness of the product. It is unknown whether these differences are due to the effects of an optimal pH-temperature decline path by which the occurrence of shortening is decreased and proteolytic enzyme activity is increased, or by another mechanism, such as disruption of the muscle myofibres. This study attempted to elucidate this by placing control and mid-voltage electrically stimulated samples of the M. longissimus thoracis et lumborum in a water bath to prevent shortening by imposing an even pH-temperature decline on all samples. In order to obtain a complete understanding of the effects of stimulation on the muscle, samples were taken for indicators of tenderness, myofibre degradation and protein breakdown. No effect of stimulation was seen on tenderness and structural degradation measures aside from the expected rapid lowering of muscle pH. Interesting relationships were observed, however, between the different methods of meat tenderness assessment, with muscle structural protein degradation, shear force and muscle fibre and myofibre breakdown comparisons. These results suggest that the effects of electrical stimulation seen in mid-voltage systems as applied in this study are due only to the prevention of shortening conditions.

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High and low rigor temperature effects on sheep meat tenderness and ageing

Cited by 77 publications

References 13 publications

Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

Impacts of hanging method and high pre-rigor temperature and duration on quality attributes of ovine muscles

Effects of stimulation on tenderness of lamb with a focus on protein degradation

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