The present experiments were conducted to determine if tenderness differed between normal (N) and callipyge (CLPG) lamb during post-mortem aging of: (1) longissimus muscle (LM), (2) semimembranosus muscle (SM), and (3) LM after freezing for 6 weeks. In the LM, CLPG chops were tougher (p < 0.01) than N at every post-mortem age and after 24 h CaCl_2 marination of a day 1 chop. Post-mortem aging reduced (p < 0.05) shear force of the LM in both N and CLPG; however, this reduction proceeded at a slower rate (-0.127 vs -0.341 kg d~(-1); p = 0.01) and for a longer time period (24 vs 6 days; p < 0.05) in CLPG than N. In the SM muscle, shear force values did not differ (p > 0.05) due to phenotype, post-mortem age, or the two-way interaction. Freezing prior to aging accelerated the rate of post-mortem tenderization in CLPG (-0.130 vs -0.060 kg d~(-1); p = 0004) while no changes (p > 0.05) were observed for N. Phenotypic expression of the CLPG gene increased the toughness of the LM with no change in SM; however, freezing prior to aging accelerated the post-mortem tenderization process in CLPG LM.
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机译：进行本实验以确定在（1）背最长肌（LM），（2）半膜肌（SM）和（3）的死后衰老过程中正常（N）和Callipyge（CLPG）羔羊之间的压痛是否不同。 LM冷冻6周后。在LM中，在每个死后年龄以及第1天的CaCl_2腌制24小时后，CLPG的强度都比N强（p <0.01）。死后老化降低了氮和CLPG中LM的剪切力（p <0.05）；但是，CLPG的降低速度比N慢（-0.127 vs -0.341 kg d〜（-1）； p = 0.01），并且持续时间更长（24 vs 6天； p <0.05）。由于表型，验尸年龄或双向相互作用，SM肌肉的剪切力值没有差异（p> 0.05）。老化之前的冷冻加快了CLPG的死后嫩化速度（-0.130对-0.060 kg d〜（-1）； p = 0004），而N却没有变化（p> 0.05）。基因增加了LM的韧性，而SM没有变化。但是，CLPG LM的老化前冷冻加快了验尸后的嫩化过程。
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