Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotype

Meat Science

Volumn 58, Issue 4, 2001, Pages 381-387

  Goodson, K J ^a,b   Miller, R K ^a   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b Cryovac   (United States)

Author keywords

Callipyge; Carcass traits; Lamb; Muscle; Tenderness; Yield

Indexed keywords

OVIS ARIES;

EID: 0035533063     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00038-9     Document Type: Article

References (29)

1. Official methods of analysis. 15th ed. 1990;Association of Official Analytical Chemists, Arlington, VA, USA.
2. Carpenter C.F., Rice O.D., Cockett N.E., Snowder G.D. Histology and composition of muscles from normal and callipyge lambs. Journal of Animal Science. 74:1996;388-393.
3. Clare T.L., Jackson S.P., Miller M.F., Elliott C.T., Ramsey C.B. Improving tenderness of normal and callipyge lambs with calcium chloride. Journal of Animal Science. 75:1997;377-385.
4. Cockett N.E., Jackson S.P., Shay T.L., Nielson D., Moore S.S., Steele M.R., Barendse W., Greene R.D., Georges M. Chromosomal localization of the Callipyge gene in sheep (Ovis aries) using bovine DNA markers. Proceedings National Academy of Science, USA. 91:1994;3019-3023.
5. Cross H.R., Carpenter Z.L., Smith G.C. Effects of intramuscular collagen and elastin on bovine muscle tenderness. Journal of Food Science. 38:1973;998-1003.
6. Cross, H. R., Moen, R. & Stanfield, M. S. (1978).Training and testing of judges for sensory analysis of meat quality. Food Technology, 32, 48-52, 54.
7. Cross H.R., West R.L., Dutson T.R. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Science. 5:1981;261-266.
8. Dutson T.R. Relationship of pH and temperature to disruption of specific muscle proteins and activity lysosomal proteases. Journal of Food Biochemistry. 7:1983;223-245.
9. Field R.A., McCormick R.J., Brown D.R., Hinds F.C., Snowder G.D. Collagen crosslinks in longissimus muscle from lambs expressing the callipyge gene. Journal of Animal Science. 74:1996;2943-2947.
10. Garrett R.P., Savell J.W., Cross H.R., Johnson H.K. Yield grade and carcass weight effects on the cutability of lamb carcasses fabricated into innovative style subprimals. Journal of Animal Science. 70:1992;1829-1839.
11. Hill F. The solubility of intramuscular collagen in meat animals of various ages. Journal of Food Science. 31:1966;161-166.
12. Jackson S.P., Green R.D., Miller M.F. Phenotypic characterization of Rambouillet sheep expressing the callipyge gene: I. Inheritance of the condition and production characteristics. Journal of Animal Science. 75:1997;14-18.
13. Jackson S.P., Miller M.F., Green R.D. Phenotypic characterization of Rambouillet sheep expressing the callipyge gene: II. Carcass characteristics and retail yield. Journal of Animal Science. 75:1997;125-132.
14. Jackson S.P., Miller M.F., Green R.D. Phenotypic characterization of Rambouillet sheep expressing the callipyge gene. III. Muscle weights and muscle weight distribution. Journal of Animal Science. 75:1997;133-138.
15. Kolar K. Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products. NMKL Collaborative Study Journal of the Association of Official Analytical Chemists. 73:1990;54-57.
16. Koohmaraie M. The role of endogenous proteases in meat tenderness. Proceedings of the Reciprocal Meat Conference. 41:1988;89-100.
17. 2+-dependent protease activity by hydrophobic and ion-exchange chromatography. Journal of Animal Science. 68:1990;659-665.
18. Koohmaraie M., Shackelford S.D., Wheeler T.L. Effects of a β-adrenergic agonist (L-644, 969) and male sex condition on muscle growth and meat quality of callipyge lambs. Journal of Animal Science. 74:1996;70-79.
19. Koohmaraie M., Shackelford S.D., Wheeler T.L. Effect of prerigor freezing and postrigor calcium chloride injection on the tenderness of callipyge longissimus. Journal of Animal Science. 76:1998;1427-1432.
20. Koohmaraie M., Shackelford S.D., Wheeler T.L., Lonergan S.M., Doumit M.E. A muscle hypertrophy condition in lambs (callipyge). Characterization of effects on muscle growth and meat quality traits Journal of Animal Science. 73:1995;3596-3607.
21. Lenter M., Bishop T. Experimental design and analysis. 2nd ed. 1993;Valley Book Company, Blacksburg, VA, USA.
22. Meyer H.H., Abdulkhaliq A., Thompson J.M., Holmes Z.A., Forsberg N.E., Davis S.L. Callipyge gene effects on lamb carcass traits, muscle weights, and meat characteristics. Proceedings of the Western Section American Society of Animal Science. 46:1995;263.
23. NAMP (1997). The meat buyers guide. North American Meat Processors Association, Reston, VA, USA.
24. Rawlings D.M., Cockett N.E., Mendenhall V.T., Snowder G.D. Quality characteristics of cooked lamb from callipyge animals and normal half-siblings. Journal of Animal Science. 72(1):1994;61. (Abstr.).
25. SAS user's guide: statistics. 1990;SAS Institute, Inc, Cary, NC, USA.
26. Savell J.W., Smith G.C. Laboratory manual for meat science. 6th ed. 1998;American Press, Boston, MA, USA.
27. Shackelford S.D., Koohmaraie M., Cundiff L.V., Gregory K.E., Rohrer G.A., Savell J.W. Heritabilities and phenotypic and genetic correlations for bovine postrigor calpastatin activity, intramuscular fat content, Warner-Bratzler shear force, retail product yield, and growth rate. Journal of Animal Science. 72:1994;857-863.
28. Shackelford S.D., Wheeler T.L., Koohmaraie M. Effect of callipyge phenotype and cooking method on tenderness of several major lamb muscles. Journal of Animal Science. 75:1997;2100-2105.
29. Young O.A., Braggins T.J., Barker G.J. Pyridinoline in ovine intramuscular collagen. Meat Science. 37:1994;297-303.