A COMPARISON OF THE EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON THE TENDERNESS OF MUTTON

A COMPARISON OF THE EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON THE TENDERNESS OF... and R. I. BAXTER’ Laboratory 4170 Australia, CSIRO of Food Meat Research Queensland, 12, Cannon A COMPARISON O F THE EFFECTS O F AGING, CONDITIONING AND SKELETAL RESTRAINT O N THE TENDERNESS O F MUTTON INTRODUCTION THERE IS a large body of evidence which shows that myofibrillar contraction state influences the toughness of meat (Herring et al., 1965a, b, 1967; Marsh and Leet, 1966; Davey et al., 1967). The extent of myofibrillar contraction postmortem can be modified by still nominally capable of shortening, i.e., prerigor. 2 days at 0-1°C or 1 day at 15-16°C was sufficient to allow the muscles to reach their ultimate pH (Cassens and Newbold, 1967). The temperatures chosen for conditioning were selected as likely to produce minimal (15-16”(Z) and maximal (0-l°C) contraction (Locker and Hagyard, 1963). Aging describes the treatment the post-rigor muscles received after completion of the initial conditioning. In total 69 Merino X wethers, aged 3-4 yr, with a mean carcass weight of 23.9 f 0.3 kg, were used in three separate experiments. In Experiments 1 and 2 balanced incomplete block designs were used in which the animals were considered as blocks. The carcasses were split into sides and treatments allotted to http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

A COMPARISON OF THE EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON THE TENDERNESS OF MUTTON

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Publisher
Wiley
Copyright
Copyright © 1973 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1973.tb02117.x
Publisher site
See Article on Publisher Site

Abstract

and R. I. BAXTER’ Laboratory 4170 Australia, CSIRO of Food Meat Research Queensland, 12, Cannon A COMPARISON O F THE EFFECTS O F AGING, CONDITIONING AND SKELETAL RESTRAINT O N THE TENDERNESS O F MUTTON INTRODUCTION THERE IS a large body of evidence which shows that myofibrillar contraction state influences the toughness of meat (Herring et al., 1965a, b, 1967; Marsh and Leet, 1966; Davey et al., 1967). The extent of myofibrillar contraction postmortem can be modified by still nominally capable of shortening, i.e., prerigor. 2 days at 0-1°C or 1 day at 15-16°C was sufficient to allow the muscles to reach their ultimate pH (Cassens and Newbold, 1967). The temperatures chosen for conditioning were selected as likely to produce minimal (15-16”(Z) and maximal (0-l°C) contraction (Locker and Hagyard, 1963). Aging describes the treatment the post-rigor muscles received after completion of the initial conditioning. In total 69 Merino X wethers, aged 3-4 yr, with a mean carcass weight of 23.9 f 0.3 kg, were used in three separate experiments. In Experiments 1 and 2 balanced incomplete block designs were used in which the animals were considered as blocks. The carcasses were split into sides and treatments allotted to

Journal

Journal of Food ScienceWiley

Published: Sep 1, 1973

References

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