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Comparison of different hanging methods of lamb carcasses

Published online by Cambridge University Press:  23 November 2017

O. R. Oltra ,
L. J. Farmer  and
B. W. Moss
O. R. Oltra*
Affiliation:
Queen’s University Belfast, Belfast, United Kingdom
L. J. Farmer
Affiliation:
Agri-Food and Biosciences Institute, Belfast, United Kingdom
B. W. Moss
Affiliation:
Agri-Food and Biosciences Institute, Belfast, United Kingdom
*
Email:ooltra01@qub.ac.uk
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Extract

Tenderness can be considered as a function of three components: connective tissue content/composition, sarcomere length and proteolysis of the myofibrillar proteins (ageing) (Koohmaraie, 2002). Improvement of sarcomere length and proteolysis can be achieved through optimal processing (e.g. hanging and aging; Thompson, 2006). The main technique that improves the sarcomere length is tenderstretch hanging. This technique increases the tension of the hindlimb and loin muscles avoiding the contraction of the fibers at rigor (Bouton, 1973). In this experiment the aim was, under commercial conditions, to compare two methods of tenderstretch hanging and to examine the potential to improve the tenderness of lamb muscles.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2008 , 2008 , pp. 54
Copyright
Copyright © The British Society of Animal Science 2008

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References

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