Explaining the Variation in Shear Force of Lamb 'Longissimus' Muscle using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue Characteristics

Colin Starkey; Geert Geesink; Hutton Oddy; David L Hopkins

Explaining the Variation in Shear Force of Lamb 'Longissimus' Muscle using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue Characteristics

Colin Starkey, Geert Geesink, Hutton Oddy, David L Hopkins

Research output: Contribution to conference › Paper

Abstract

Meat tenderness is known to be affected by sarcomere length (SL), proteolysis and collagen content (CC). 60 lambs were slaughtered and the 'Longissimus' muscle was sampled. Shear force (SF), SL, proteolysis (desmin, PSA) and CC samples were taken after the allotted aging periods (1, 7, and 14 days). Proteolysis explained a large part of the variation in tenderness (approximately 35%). Other factors (CC, SL) combined with proteolysis (PSA, desmin) explained just under 40% of the variation of meat tenderness. The main conclusion that can be drawn from this study is that ageing response i.e. post-mortem proteolysis is the dominant factor determining lamb loin tenderness.

Original language	English
Pages	1-5
Publication status	Published - 2013
Event	ICoMST 2013: 59th International Congress of Meat Science and Technology - The Power of Meat in 21st Century - Izmir, Turkey Duration: 18 Aug 2013 → 23 Aug 2013

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Conference	ICoMST 2013: 59th International Congress of Meat Science and Technology - The Power of Meat in 21st Century
City	Izmir, Turkey
Period	18/08/13 → 23/08/13

Keywords

Animal Production

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https://hdl.handle.net/1959.11/15800

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Starkey, C., Geesink, G., Oddy, H., & Hopkins, D. L. (2013). Explaining the Variation in Shear Force of Lamb 'Longissimus' Muscle using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue Characteristics. 1-5. Paper presented at ICoMST 2013: 59th International Congress of Meat Science and Technology - The Power of Meat in 21st Century, Izmir, Turkey. https://hdl.handle.net/1959.11/15800

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title = "Explaining the Variation in Shear Force of Lamb 'Longissimus' Muscle using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue Characteristics",

abstract = "Meat tenderness is known to be affected by sarcomere length (SL), proteolysis and collagen content (CC). 60 lambs were slaughtered and the 'Longissimus' muscle was sampled. Shear force (SF), SL, proteolysis (desmin, PSA) and CC samples were taken after the allotted aging periods (1, 7, and 14 days). Proteolysis explained a large part of the variation in tenderness (approximately 35\%). Other factors (CC, SL) combined with proteolysis (PSA, desmin) explained just under 40\% of the variation of meat tenderness. The main conclusion that can be drawn from this study is that ageing response i.e. post-mortem proteolysis is the dominant factor determining lamb loin tenderness.",

keywords = "Animal Production",

author = "Colin Starkey and Geert Geesink and Hutton Oddy and Hopkins, \{David L\}",

year = "2013",

language = "English",

pages = "1--5",

note = "ICoMST 2013: 59th International Congress of Meat Science and Technology - The Power of Meat in 21st Century ; Conference date: 18-08-2013 Through 23-08-2013",

}

Starkey, C, Geesink, G, Oddy, H & Hopkins, DL 2013, 'Explaining the Variation in Shear Force of Lamb 'Longissimus' Muscle using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue Characteristics', Paper presented at ICoMST 2013: 59th International Congress of Meat Science and Technology - The Power of Meat in 21st Century, Izmir, Turkey, 18/08/13 - 23/08/13 pp. 1-5. <https://hdl.handle.net/1959.11/15800>

Explaining the Variation in Shear Force of Lamb 'Longissimus' Muscle using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue Characteristics. / Starkey, Colin; Geesink, Geert; Oddy, Hutton et al.
2013. 1-5 Paper presented at ICoMST 2013: 59th International Congress of Meat Science and Technology - The Power of Meat in 21st Century, Izmir, Turkey.

Research output: Contribution to conference › Paper

TY - CONF

T1 - Explaining the Variation in Shear Force of Lamb 'Longissimus' Muscle using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue Characteristics

AU - Starkey, Colin

AU - Geesink, Geert

AU - Oddy, Hutton

AU - Hopkins, David L

PY - 2013

Y1 - 2013

N2 - Meat tenderness is known to be affected by sarcomere length (SL), proteolysis and collagen content (CC). 60 lambs were slaughtered and the 'Longissimus' muscle was sampled. Shear force (SF), SL, proteolysis (desmin, PSA) and CC samples were taken after the allotted aging periods (1, 7, and 14 days). Proteolysis explained a large part of the variation in tenderness (approximately 35%). Other factors (CC, SL) combined with proteolysis (PSA, desmin) explained just under 40% of the variation of meat tenderness. The main conclusion that can be drawn from this study is that ageing response i.e. post-mortem proteolysis is the dominant factor determining lamb loin tenderness.

AB - Meat tenderness is known to be affected by sarcomere length (SL), proteolysis and collagen content (CC). 60 lambs were slaughtered and the 'Longissimus' muscle was sampled. Shear force (SF), SL, proteolysis (desmin, PSA) and CC samples were taken after the allotted aging periods (1, 7, and 14 days). Proteolysis explained a large part of the variation in tenderness (approximately 35%). Other factors (CC, SL) combined with proteolysis (PSA, desmin) explained just under 40% of the variation of meat tenderness. The main conclusion that can be drawn from this study is that ageing response i.e. post-mortem proteolysis is the dominant factor determining lamb loin tenderness.

KW - Animal Production

M3 - Paper

SP - 1

EP - 5

T2 - ICoMST 2013: 59th International Congress of Meat Science and Technology - The Power of Meat in 21st Century

Y2 - 18 August 2013 through 23 August 2013

ER -

Explaining the Variation in Shear Force of Lamb 'Longissimus' Muscle using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue Characteristics

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