SmartStretch™ Technology. II. Improving the tenderness of leg meat from sheep using a meat stretching device

• Published in: Meat science Vol. 91; no. 2; pp. 125 - 130
• Main Authors: Toohey, E.S., van de Ven, R., Thompson, J.M., Geesink, G.H., Hopkins, D.L.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-06-2012; Elsevier
• Subjects: Animals; Biological and medical sciences; Food Handling - instrumentation; Food Handling - methods; Food industries; Food Technology; Fundamental and applied biological sciences. Psychology; Humans; Leg; Meat - analysis; Meat and meat product industries; Meat quality; Muscle, Skeletal - physiology; Mutton legs; Myofibrils - physiology; Particle Size; Sarcomeres - physiology; Sheep, Domestic; Stress, Mechanical; Stretch; Tenderness; Stretch; Mutton legs; Tenderness; Meat quality; Technology; Quality; Meat product; Meat
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2012.01.003

This study evaluated the effect of stretching hot-boned sheep hindlegs from 40 sheep carcases, classified as mutton, using a prototype device (SmartStretch™). Left and right legs were collected pre-rigor and randomly allocated to one of four treatments; 0days ageing+SmartStretch™, 0days ageing+no stretch, 5days ageing+SmartStretch™ and 5days ageing+no stretch. There was a significant interaction between stretch treatment and ageing (P<0.05) for shear force of the m. biceps femoris such that stretched and aged samples were the most tender. By contrast stretched m. semimembranosus (SM) had a significantly (P<0.05) lower shear force only at 0days of ageing. Stretching produced longer sarcomeres (P<0.001) for both the SM and m. semitendinosus muscles. Myofibrillar degradation indicated by particle size analysis or histology was not affected by stretching, but there was an ageing effect (P<0.001). SmartStretch™ provided significant improvements in tenderness of the individual muscles.
► Tenderness of m. biceps femoris was improved by applying SmartStretch™ treatment. ► Tenderness of m. semimembranosus was improved by applying SmartStretch™ treatment. ► SmartStretch™ treatment did not impact on protein degradation. ► Improvements from this treatment partially reflect an increase in sarcomere length. ► SmartStretch™ resulted in more purge.