Application of tension to prerigor goat carcasses to improve cooked meat tenderness
| Autor: | J. W. S. Yancey, Jason K. Apple, Luke Wilbers, B. C. Shanks, J. D. Caldwell, A. L. Bax, E. A. Backes, T. M. Johnson, Kelsey L. Basinger |
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| Rok vydání: | 2018 |
| Předmět: |
Sarcomeres
Achilles tendon Chemistry Epimysium Tension (physics) Food Handling Goats Shear force Anatomy Hindlimb Muscles of respiration Tenderness Intervertebral disk Red Meat medicine.anatomical_structure medicine Food Quality Animals Cooking Stress Mechanical medicine.symptom Muscle Skeletal Shear Strength Food Science |
| Zdroj: | Meat science. 147 |
| ISSN: | 1873-4138 |
| Popis: | In two separate experiments, carcasses of intact Kiko × Boer male kids were assigned randomly to tension treatments applied 30 min postmortem: 1) suspended by the Achilles tendon (AT); 2) suspended from the pelvic bone with front and hind legs tied together (TS); or 3) suspended by the Achilles tendon, and the fore- and hindsaddle were separated at the 12th/13th thoracic intervertebral disk, external fat, accessory muscles and epimysium surrounding the longissimus muscle (LM) were cut (TC), and a 2.3-kg weight attached to the neck (TC + W). Warner-Bratzler shear force values for the LM were reduced (P 0.05) 24.4 to 35.9 N in TS carcasses compared to AT carcasses, and WBSF values of SM from TS carcasses were 25.0 and 20.3 N less (P 0.05) than those for AT and TC + W carcasses, respectively. Results indicated that cooked goat meat tenderness, particularly the LM and SM, may be improved greatly by suspending goat carcasses by the pelvic bone. |
| Databáze: | OpenAIRE |
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