Pre-rigor temperature and the relationship between lamb tenderisation,free water production,bound water and dry matter |
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| Authors: | Carrick Devine Robyn Wells Tim Lowe John Waller |
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| Affiliation: | 1. Bioengineering & Biosensors, Plant and Food Research Limited, Private Bag 3123, Hamilton 3240, New Zealand;2. School of Applied Science, Bay of Plenty Polytechnic, Tauranga 3143, New Zealand;3. AgResearch Limited, Private Bag 3123, East Street, Hamilton 3240, New Zealand |
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| Abstract: | The M. longissimus from lambs electrically stimulated at 15 min post-mortem were removed after grading, wrapped in polythene film and held at 4 (n = 6), 7 (n = 6), 15 (n = 6, n = 8) and 35 °C (n = 6), until rigor mortis then aged at 15 °C for 0, 4, 24 and 72 h post-rigor. Centrifuged free water increased exponentially, and bound water, dry matter and shear force decreased exponentially over time. Decreases in shear force and increases in free water were closely related (r2 = 0.52) and were unaffected by pre-rigor temperatures. |
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| Keywords: | Electrical stimulation Shear force Free water Bound water Dry matter Pre-rigor temperature |
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