SmartStretch™Technology. II. Improving the tenderness of leg meat from sheep using a meat stretching device

摘要

This study evaluated the effect of stretching hot-boned sheep hindlegs from 40 sheep carcases, classified as mutton, using a prototype device (SmartStretch~™). Left and right legs were collected pre-rigor and randomly allocated to one of four treatments; 0 days ageing + SmartStretch~™, 0 days ageing + no stretch, 5 days ageing + SmartStretch~™ and 5 days ageing + no stretch. There was a significant interaction between stretch treatment and ageing (P<0.05) for shear force of the m. biceps femoris such that stretched and aged samples were the most tender. By contrast stretched m. semimembranosus (SM) had a significantly (P<0.05) lower shear force only at 0 days of ageing. Stretching produced longer sarcomeres (P<0.001) for both the SM and m. semitendinosus muscles. Myofibrillar degradation indicated by particle size analysis or histology was not affected by stretching, but there was an ageing effect (P<0.001). SmartStretch~™ provided significant improvements in tenderness of the individual muscles.