Pre-rigor infusion with kiwifruit juice improves lamb tenderness

Abstract

The ability of pre-rigor infusion of kiwifruit juice to improve the tenderness of lamb was investigated. Lamb carcasses were infused (10% body weight) with fresh kiwifruit juice (Ac), water (W) and a non-infusion control (C) treatment. Infusion treatment had no effect on lamb hot carcass weight, cold carcass weight and chilling evaporative losses. The infused treatment carcasses of Ac and W had lower ( P < 0.05) pH values than C carcasses during the initial 12 h post-mortem. The LD muscles from Ac carcasses were more tender with significantly lower shear force ( P < 0.001) compared with C and W carcasses during the six days following infusion with the kiwifruit juice. The enhanced proteolytic activity ( P = 0.002) resulting from the infused kiwifruit juice in Ac carcasses was associated with significant degradation of the myofibrillar proteins, appearance of new peptides and activation of m-calpain during post-mortem ageing. Thus, kiwifruit juice is powerful and easily prepared meat tenderizer, which could contribute efficiently and effectively to the meat tenderization process.