SmartStretch™ Technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device

Meat Science

Volumn 91, Issue 2, 2012, Pages 142-147

  Toohey, E S ^a   van de Ven, R ^b   Thompson, J M ^c   Geesink, G H ^c   Hopkins, D L ^a,c  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Meat quality; Stretch; Tenderness; Topsides

Indexed keywords

AGEING EFFECTS; MEAT QUALITY; MYOFIBRILLAR; PRE-PRODUCTION; PROTOTYPE DEVICES; STRETCH; TENDERNESS; TOPSIDES;

PARTICLE SIZE ANALYSIS;

WOOL;

OVIS ARIES;

ANIMAL; ARTICLE; COOKING; EVALUATION; FOOD HANDLING; HUMAN; INSTRUMENTATION; MEAT; MECHANICAL STRESS; METHODOLOGY; MUSCLE FIBRIL; PARTICLE SIZE; PHYSIOLOGY; SARCOMERE; SHEEP; SKELETAL MUSCLE;

ANIMALS; COOKING; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; MEAT; MUSCLE, SKELETAL; MYOFIBRILS; PARTICLE SIZE; SARCOMERES; SHEEP, DOMESTIC; STRESS, MECHANICAL;

EID: 84863393400     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.007     Document Type: Article

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