SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions

Meat Science

Volumn 93, Issue 2, 2013, Pages 187-193

  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

Electrical stimulation; Hot boning; Meat quality; Stretch; Tenderness

Indexed keywords

AGEING TREATMENTS; COLOUR VALUE; ELECTRICAL STIMULATIONS; INITIAL PH; MEAT QUALITY; MEDIUM VOLTAGE; PROCESSING CONDITION; SARCOMERE LENGTH; SHEAR FORCE; STRETCH; TENDERNESS;

MEATS;

QUALITY CONTROL;

OVIS ARIES;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; CONSUMER; ELECTROSTIMULATION; FOOD HANDLING; FOOD QUALITY; HUMAN; MEAT; MECHANICAL STRESS; METHODOLOGY; PH; SARCOMERE; SHEEP; SKELETAL MUSCLE; STATISTICAL MODEL; THIGH;

ANIMALS; COLOR; CONSUMER SATISFACTION; ELECTRIC STIMULATION; FOOD HANDLING; FOOD QUALITY; HUMANS; HYDROGEN-ION CONCENTRATION; LOGISTIC MODELS; MEAT; MUSCLE, SKELETAL; SARCOMERES; SHEEP, DOMESTIC; STRESS, MECHANICAL; THIGH;

EID: 84868628065     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.08.020     Document Type: Article

References (49)

1. Anonymous Handbook of Australian meat. International red meat manual 2005, AUS-MEAT Limited. 7th edn.
2. Barbera S., Tassone S. Meat cooking shrinkage: Measurement of a new meat quality parameter. Meat Science 2006, 73:467-474.
3. Bayraktaroglu A.G., Kahraman T. Effects of muscle stretching on meat quality of Biceps femoris from beef. Meat Science 2011, 88:580-583.
4. Bouton P.E., Harris P.V., Ratcliff D., Roberts D.W. Shear force measurements on cooked meat from sheep of various ages. Journal of Food Science 1978, 43:1038-1039.
5. Butler D. asreml: asreml() fits the linear mixed model. R package version 3.00 2009.
6. Chrystall B.B., Devine C.E. Electrical simulation, muscle tension, and glycolysis in bovine sternomandibularis. Meat Science 1978, 2:49-58.
7. Davey C.L., Kuttel H., Gilbert K.V. Shortening as a factor in meat aging. Journal of Food Technology 1967, 2:53-56.
8. Devine C.E., Hopkins D.L., Hwang I.H., Ferguson D.M., Richards I. Electrical stimulation. Encyclopedia of meat sciences 2004, 413-423. Elsevier, Oxford. W.K. Jensen, C.E. Devine, M. Dikeman (Eds.).
9. 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 2002, 60:141-146.
10. Devine C.E., Wahlgren M.N., Tornberg E. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracicus et lumborum. Meat Science 1999, 51:61-72.
11. Dransfield E., Wakefield D.K., Parkman I.D. Modelling post-mortem tenderisation I: texture of electrically stimulated and non stimulated beef. Meat Science 1992, 31:57-73.
12. Egan A.F., Ferguson D.M., Thompson J.M. Consumer sensory requirements for beef and their implications for the Australian beef industry. Australian Journal of Experimental Agriculture 2001, 41:855-859.
13. Gilmour A.R., Gogel B.J., Cullis B.R., Welham S.J., Thompson R. ASReml User Guide Release 2.0 2006, VSN International Ltd., Hemel Hempstead, HP1 1ES, UK.
14. Herring H.K., Cassens R.G., Suess G.G., Brungardt V.H., Briskey E.J. Tenderness and associated characteristics of stretched and contracted bovine muscles. Journal of Food Science 1967, 32:317.
15. Hildrum K.I., Anderson T., Nilsen B.J., Wahlgren M. Improving beef tenderness by restricting rigor mortis contraction. Proceedings of the 46th International Congress of Meat Science and Technology 2000, 444-445. Buenos Aires, Argentina.
16. Hopkins D.L., Geesink G.H. Protein degradation post mortem and tenderisation. Applied muscle biology and meat science 2009, 149-173. CRC Press, Taylor & Francis Group, USA. M. Ed Du, R. McCormick (Eds.).
17. Hopkins D.L., Toohey E.S., Warner R.D., Kerr M.J., van de Ven R. Measuring the shear force of lamb meat cooked from frozen samples: A comparison of 2 laboratories. Animal Production Science 2010, 50:382-385.
18. Hunt M.C. Meat color measurements. Proceedings of Reciprocal Meat Conference 1980, 33:41-46. American Meat Science Association, Kansas City, USA.
19. Hwang I.H., Devine C.E., Hopkins D.L. Review: The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Science 2003, 65:677-691.
20. Jacob R.H., D'Antuono M.F., Smith G.M., Pethick D.W., Warner R.D. Effect of lamb age and electrical stimulation on the colour stability of fresh lamb meat. Australian Journal of Agricultural Research 2007, 58:374-382.
21. Jeremiah L.E., Martin A.H., Murray A.C. The effects of various post-mortem treatments on certain physical and sensory properties of three different bovine muscles. Meat Science 1985, 12:155-176.
22. Kenward M.G., Roger J.H. Small sample inference for fixed effects from restricted maximum likelihood. Biometrics 1997, 53:983-997.
23. Khliji S., van de Ven R., Lamb T.A., Lanza M., Hopkins D.L. Relationship between consumer ranking of lamb colour and objective measures of colour. Meat Science 2010, 85:224-229.
24. Kropf D.H. Enhancing meat colour stability. Reciprocal Meat Conference 2003, 56:73-75. Columbia, USA.
25. Locker R.H. Degree of muscular contraction as a factor in tenderness of beef. Food Research 1960, 25:304-307.
26. Lorenzen C.L., Miller R.K., Taylor J.F., Neely T.R., Tatum J.D., Wise J.W., Buyck M.J., Reagan J.O., Savell J.W. Beef consumer satisfaction: Trained sensory panel ratings and Warner-Bratzler shear force values. Journal of Animal Science 2003, 81:143-149.
27. Macfarlane J.J., Harris P.V., Shorthose W.R. Manipulation of meat quality, particularly tenderness, by the processor. Proceedings of the 10th Australian Society of Animal Production 1974, 219-226.
28. Maltin C., Balcerzak D., Tilley R., Delday M. Determinants of meat quality: Tenderness. Proceedings of the Nutrition Society 2003, 62:337-347.
29. Mancini R.A., Hunt M.C. Current research in meat color. Meat Science 2005, 71:100-121.
30. Monin G. Colour and texture deviations. Encyclopedia of meat sciences 2004, 323-329. Elsevier, Oxford. W. Jensen, C. Devine, M. Dikeman (Eds.).
31. Morrissey E.R., Jacob R.H., Pluske J.M. Perception of red brown colour by consumers. Proceeding 54th International Congress of Meat Science and Technology Session 2008, 9.7:1-3. Cape Town, South Africa.
32. Payne S.R., Durham C.J., Scott S.M., Devine C.E. The effects of non-vacuum packaging systems on drip loss from chilled beef. Meat Science 1998, 49:277-287.
33. Pearce K.L., Hopkins D.L., Toohey E.S., Pethick D.W., Richards I. Quantifying the rate of pH and temperature decline in lamb carcases using medium voltage electrical stimulation in an Australian abattoir. Australian Journal of Experimental Agriculture 2006, 46:869-874.
34. Pearce K.L., Hopkins D.L., Williams A., Jacob R.H., Pethick D.W., Phillips J.K. Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality. Meat Science 2009, 81:188-195.
35. Pisula A., Tyburcy A. Hot processing of meat. Meat Science 1996, 43:125-133.
36. Polidori P., Lee S., Kauffman R.G., Marsh B.B. Low voltage electrical stimulation of lamb carcasses: Effects on meat quality. Meat Science 1999, 53:179-182.
37. R Development Core Team R: A language and environment for statistical computing 2009, R Foundation for Statistical Computing, Vienna, Austria, URL http://www.R-project.org.
38. Rosenvold K., North M., Devine C., Micklander E., Hansen P., Dobbie P., Wells R. The protective effect of electrical stimulation and wrapping on beef tenderness at high pre-rigor temperatures. Meat Science 2008, 79:299-306.
39. Schall R. Estimation in generalised linear models with random effects. Biometrika 1991, 78:719-727.
40. Smith G.C., Belk K.E., Sofos J.N., Tatum J.D., Williams S.N. Economic implications of improved color stability in beef. Antioxidants in muscle foods: Nutritional strategies to improve quality 2000, 397-426. Wiley Interscience, New York. E.A. Decker, C. Faustman, C.J. Lopez-Bote (Eds.).
41. Spooncer W.F. Options for hot boning. Proceedings Meat 93' The Australian meat industry research conference, Brisbane, Australia 1993, 1-6.
42. Taylor J.M., Toohey E.S., van de Ven R., Hopkins D.L. SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m gluteus medius). Meat Science 2012, 91:527-532.
43. Thompson J.M. Managing meat tenderness. Meat Science 2002, 62:295-308.
44. Toohey E.S., van de Ven R., Thompson J.M., Geesink G.H., Hopkins D.L. SmartStretch™ Technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device. Meat Science 2012, 91:142-147.
45. Toohey E.S., van de Ven R., Thompson J.M., Geesink G.H., Hopkins D.L. SmartStretch™ Technology. II. Improving the tenderness of leg meat from sheep using a meat stretching device. Meat Science 2012, 91:125-130.
46. Toohey E.S., Hopkins D.L. Does high frequency immobilisation of sheep post-death affect meat quality?. Proceedings of 67th New Zealand Society of Animal Production 2007, 420-425. Wanaka, New Zealand.
47. Toohey E.S., Hopkins D.L., Lamb T.A. Effects of moderate frequency immobilisation, low voltage electronic bleed and post-dressing medium voltage electrical stimulation (MVS) individually and in combination on sheep meat. Australian Society of Animal Production 27th Biennial Conference 2008, 27:106. Brisbane, Australia.
48. Tornberg E. Biophysical aspects of meat tenderness. Meat Science 1996, 43:175-191.
49. Troy D.J. Hot-boning of meat: A new perspective. Advanced technologies for meat processing 2006, 74-83. CRC Press, Taylor and Francis Group. L.M.L. Nollet, F. Toldra (Eds.).