Tenderizing callipyge lamb with the hydrodyne process and electrical stimulation

Journal of Muscle Foods

Volumn 9, Issue 3, 1998, Pages 305-311

  Solomon, M B ^a   Carpenter, C E ^b   Snowder, G D ^c   Cockett, N B ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UTAH STATE UNIVERSITY   (United States)

^c USDA ARS US Sheep Experiment Station   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

OVIS ARIES;

EID: 0032222137     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1998.tb00663.x     Document Type: Article

References (11)

1. AMSA. 1995. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Am. Meat Sci. Ass. in cooperation with the National Live Stock and Meat Board, Chicago.
2. CARPENTER, C.R., SOLOMON, M.B., SNOWDER, G.D., COCKETT, N.E. and BUSBOOM, J.R. 1998. Effects of electrical stimulation and conditioning, calcium chloride injection, and aging on the acceptability of callipyge and normal lamb. SID Sheep Res. J. (In Press).
3. FIELD, R.A., McCORMICK, R.J., BROWN, D.R., HINDS, F.C. and SNOWDER, G.D. 1996. Collagen crosslinks in longissimus muscle from lambs expressing the callipyge gene. J. Anim. Sci. 74, 2943-2947.
4. KOLSKY H. 1980. Stress Waves in Solids. Dover Publishing Co., New York.
5. KOOHMARAIE, M., SHACKELFORD, S.D., WHEELER, T.L., LONERGAN, S.M. and DOUMIT, M.E. 1995. A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits. J. Anim. Sci. 73, 3596-3607.
6. LOCKER, R.H. 1985. Cold-induced toughness of meat. In Advances in Meat Research, Vol. 1, Electrical Stimulation (A.M. Pearson and T.R. Dutson, eds.) pp. 1-44, Van Nostrand Reinhold/AVI, New York.
7. SAS. 1994. SAS User's Guide: Statistics. SAS Inst., Cary, N.C.
8. SHACKELFORD, S.D., WHEELER, T.L. and KOOHMARAIE, M. 1997. Effect of the callipyge phenotype and cooking method on tenderness of several major lamb muscles. J. Anim. Sci. 75, 2100-2105.
9. SOLOMON, M.B., LONG, J.B. and EASTRIDGE, J.S. 1997. The Hydrodyne: a new process to improve beef tenderness. J. Anim. Sci. 75, 1534-1537.
10. SOLOMON, M.B. and LYNCH, G.P. 1991. Combined effects of electrical stimulation, carcass posture and insulated bags on ram lamb tenderness. J. Muscle Foods 2, 279-288.
11. ZUCKERMAN, H. and SOLOMON, M.B. 1998. Ultrastructural changes in bovine longissimus muscle caused by the Hydrodyne process. J. Muscle Foods (In Press).