Effect of muscle restraint on sheep meat tenderness with rigor mortis at 18°C

Meat Science

Volumn 60, Issue 2, 2002, Pages 155-159

  Devine, Carrick E ^a   Payne, Steven R ^a   Wells, Robyn W ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Ageing; Muscle restraint; Rigor temperature; Tenderness

Indexed keywords

AGEING; MUSCLE RESTRAINT; RIGOR TEMPERATURE; TENDERNESS;

CALCIUM; HIGH TEMPERATURE EFFECTS; MUSCLE; PACKAGING;

MEATS;

LAMB; OVIS ARIES;

EID: 1642288341     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00117-6     Document Type: Article

References (16)

1. Chrystall B.B., Devine C.E. Electrical stimulation, muscle tension and glycolysis in bovine sternomandibularis. Meat Science. 2:1978;49-58.
2. Cross H.R., West R.L., Dutson T.R. Comparisons of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Science. 5:1980;261-266.
3. Devine C.E., Graafhuis A. E The basal tenderness of unaged lamb. Meat Science. 39:1994;285-291.
4. Devine C.E., Wahlgren M., Tornberg E. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracis et lumborum. Meat Science. 51:1999;61-72.
5. Devine C.E., Wells R., Cook C.J., Payne S.R. Does high voltage electrical stimulation of sheep affect rate of tenderisation? New Zealand Journal of Agricultural Research. 44:2001;53-58.
6. Devine C.E., Payne S.R., Peachey B.M., Lowe T.E., Ingram J.R., Cook C.J. High and low rigor temperature effects on sheep meat tenderness and ageing. Meat Science. 60:2002;141-146.
7. Graafhuis, A. E. Honikel, K. O., Devine, C. E., Chrystall, B. B. (1991). Meat tenderness of different muscles cooked to different temperatures and assessed by different methods. In: Proceedings 37th International Congress of Meat Science and Technology (pp. 365-368), Kulmbach, Germany.
8. Hildrum, K. I. Andersen, T., Nilsen, B.J., Wahlgren, M. (2000). Improving beef tenderness by restricting rigor mortis contraction. In Proceedings 46th International Congress of Meat Science and Technology (pp. 444-445), Buenos Aires, Argentina.
9. Jeacocke R.E. The kinetics of rigor onset in beef muscle fibres. Meat Science. 11:1984;237-251.
10. Locker R.H., Hagyard C.J. A cold shortening effect in beef muscles. Journal of the Science of Food and Agriculture. 14:1963;787-793.
11. Marsh B.B., Leet N.G. Studies in meat tenderness III. The effects of cold shortening on toughness. Journal of Food Science. 31:1966;450-459.
12. Nuss J.I., Wolfe F.H. Effect of post-mortem storage temperatures on isometric tension, pH, ATP, glycogen and glucose-6-phosphate for selected bovine muscles. Meat Science. 5:1980;201-213.
13. Simmons, N. J., Singh, K., Dobbie, P., Devine, C.E. (1996). The effect of prerigor holding temperatures on calpain and calpastatin activity and meat tenderness. In Proceedings 42nd International Congress of Meat Science and Technology (pp. 414-415), Lillehammer, Norway.
14. Tornberg E. Biophysical aspects of meat tenderness. Meat Science. 43(Suppl.):1996;175-191.
15. Voyle, C.A. (1971). Untitled. In Proceedings 17th European Meeting Meat Research Workers (pp. 95-97), Bristol, UK.
16. Wahlgren, N. M., Devine, C. E., & Tornberg, E. (1997). The influence of different pH-courses during rigor development on beef tenderness. In Proceedings 43rd International Congress of Meat Science and Technology (pp. 622-623), Auckland, New Zealand.