Abstract
31 lamb carcasses were split after slaughter and one side of each had pre‐rigor tension applied to the longissimus muscle by weighted or mechanical methods. Warner‐Bratzler shear values were obtained on each of three core positions within rib and within loin chop samples from each nontensioned and tensioned side. Differences in shear values between cores were significant (P < 0.001), and the interactions of muscle location, tension treatment and core were also significant (P < 0.001). The lateral position was the least tender in rib chops while the dorsal position was least tender in loin chops of the nontensioned sides. Pre‐rigor tension made core positions more uniform in tenderness in the rib chops, while considerable tenderness variation persisted in tensioned loin chops.
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