Abstract
This study evaluated the effect of SmartStretch™ technology and ageing on meat quality traits of hot-boned beef m. semimembranosus from cull cows. The technology uses a flexible rubber sleeve surrounded by inflatable bladders that are housed within an airtight chamber. The sleeve is expanded allowing the meat to be inserted. Air is then pumped into the inflatable bladders causing the meat to be compressed by force and ejected into packaging. No significant treatment effect (P>0.05) on shear force was found although ageing did significantly reduce shear force (P<0.001). There was a significantly greater (P<0.05) cook loss at 14days, but less (P<0.05) thaw loss and purge with 0day cook loss unaffected (P>0.05). Sarcomere length examined by both laser diffraction and a filar micrometre method was significantly increased (P<0.05) following the treatment although a proportion of individual myofibrils appeared to have short and long sarcomeres.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
