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TENDERNESS VARIATION IN OVINE LONGISSIMUS MUSCLE
Author(s) -
BUEGE D. R.,
STOUFFER J. R.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02905.x
Subject(s) - tenderness , loin , meat tenderness , longissimus , anatomy , longissimus muscle , core (optical fiber) , zoology , biology , materials science , composite material
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.