Influence of feeding vitamin D3 and aging on the tenderness of four lamb muscles

Meat Science

Volumn 67, Issue 2, 2004, Pages 185-190

  Boleman, C T ^a   McKenna, D R ^a   Ramsey, W S ^a   Peel, R K ^a   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Carcass; Lamb; Meat tenderness; Vitamin D3

Indexed keywords

CENTRIFUGE TUBES; FEED SUPPLEMENTATION;

BIOLOGICAL ORGANS; BLOOD; CALCIUM; HORMONES; POLYPROPYLENES; THERMOMETERS; VITAMINS;

MUSCLE;

LAMB; OVIS ARIES;

EID: 0347269099     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.09.010     Document Type: Article

References (25)

1. AMSA (1995). Research Guidelines for Cooking, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat. Chicago: American Meat Science Association.
2. Belew J.B., Brooks J.C., McKenna D.R., Savell J.W. Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Science. 64:2003;507-512.
3. Carpenter Z.L., King G.T. Tenderness of lamb rib chops. Food Technology. 19:1965;102-104.
4. Clare T.L., Jackson S.P., Miller M.F., Elliot C.T., Ramsey C.B. Improving tenderness of normal and Callipyge lambs with calcium chloride. Journal of Animal Science. 75:1997;377-385.
5. DeLuca H.F., Schnoes H.K. Metabolism and mechanism of action of vitamin D. Annual Reviews Biochemistry. 45:1976;631-666.
6. Duckett S.K., Klein T.A., Andrae J.G., Sanchez W.K. Pre-harvest tenderization through oral calcium gel administration. Journal of Animal Science. 76(Suppl. 1):1998;156. (Abstr.).
7. Hibbs J.W., Krauss W.E., Pounden W.D., Monroe C.F., Sutton T.S. Studies on milk fever in dairy cows - II: The effect of vitamin D on some of the blood changes in normal and milk fever cows. Journal of Dairy Science. 29:1946;767-781.
8. Hibbs J.W., Pounden W.D. Studies in milk fever in dairy cows - IV: Prevention by short-time, prepartum feeding of massive doses of vitamin D. Journal of Dairy Science. 38:1955;65-72.
9. Hibbs J.W., Pounden W.D., Krauss W.E. Studies on milk fever in dairy cows - III: Further studies on the effect of vitamin D on some of the blood changes at parturition and the composition of colostrum in normal and milk-fever cows. Journal of Dairy Science. 34:1951;855-864.
10. 3. Journal of Animal Science. 77(Suppl. 1):1999;18-19. (Abstr.).
11. Jeremiah L.E., Smith G.C., Carpenter Z.L. Palatability of individual muscles from ovine leg steaks as related to chronological age and marbling. Journal of Food Science. 35:1971;45-47.
12. Koohmaraie M., Shackelford S.D. Effect of calcium chloride infusion on the tenderness of lambs fed a β-adrenergic agonist. Journal of Animal Science. 69:1991;2463-2471.
13. Koohmaraie M., Crouse J.D., Mersmann H.J. Acceleration of postmortem tenderization in ovine carcasses through infusion of calcium chloride: Effect of concentration and ionic strength. Journal of Animal Science. 67:1989;934-942.
14. Koohmaraie M., Whipple G., Crouse J.D. Acceleration of postmortem tenderization in lamb and Brahman-cross beef carcasses through infusion of calcium chloride. Journal of Animal Science. 68:1990;1278-1283.
15. Koohmaraie M., Kent M.P., Shackelford S.D., Veiseth E., Wheeler T.L. Meat tenderness and muscle growth: Is there any relationship. Meat Science. 62:2002;345-352.
16. McDowell L.S. Vitamins in Animal Nutrition. 1989;Academic Press, San Diego, CA.
17. 3 to improve beef tenderness. Proceedings of the 50th Reciprocal Meat Conference. 1997;168-169 American Meat Science Association, Savoy, IL.
18. NAMP (1997). The meat buyers guide. Reston, VA: North American Meat Processors Association.
19. Ramsbottom J.M., Strandine E.J., Koonz C.H. Comparative tenderness of representative beef muscles. Food Research. 10:1945;497-509.
20. 3 and calcium to improve beef tenderness. Proceedings of the 52nd Reciprocal Meat Conference. 1999;120 American Meat Science Association, Savoy, IL.
21. 3 supplementation of beef steers increases longissimus tenderness. Journal of Animal Science. 77:1999;874-881.
22. USDA (1992). United States standards for grades of carcass lamb. Washington, DC: USDA, Agricultural Marketing Service.
23. USDA (1996). IMPS for fresh lamb and mutton - 200 series. Washington, DC: USDA Agricultural Marketing Service. Available http://www.ams.usda.gov/lsg/imps/imps200.pdf . Accessed March 6, 2003.
24. Wheeler T.L., Koohmaraie M. The extent of proteolysis is independent of sarcomere length in lamb longissimus and psoas major muscle. Journal of Animal Science. 77:1999;2444-2451.
25. 3 does not improve tenderness of callipyge lamb loin chops. Journal of Animal Science. 79:2001;2086-2091.