Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH

Meat Science

Volumn 88, Issue 4, 2011, Pages 794-796

  Hopkins, D L ^a,b   Toohey, E S ^c   Lamb, T A ^b   Kerr, M J ^b   van de Ven, R ^d   Refshauge, G ^b  

^a Homestead Building   (Australia)

^b Industry and Investment NSW Primary Industries   (Australia)

^c Industry and Investment NSW Primary Industries   (Australia)

^d NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Carcases; Lamb; Meat; PH; Sarcomere length

Indexed keywords

CARCASES; COST EFFECTIVE; EATING QUALITY; LAMB; PRODUCT COMBINATIONS; SARCOMERE LENGTH; SHEAR FORCE;

OVIS ARIES;

ANIMAL; ANIMAL DISEASE; ARTICLE; CADAVER; MEAT; METABOLISM; PH; SARCOMERE; SHEAR STRENGTH; SHEEP; SKELETAL MUSCLE; TEMPERATURE;

ANIMALS; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; RIGOR MORTIS; SARCOMERES; SHEAR STRENGTH; SHEEP, DOMESTIC; TEMPERATURE;

EID: 79955026046     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.03.004     Document Type: Article

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