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AN ASSESSMENT OF THE MEAT CHARACTERISTICS OF PRE‐RIGOR LEG‐TWISTED MUTTON CARCASSES
Author(s) -
OKUBANJO ADEMOLA
Publication year - 1978
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.1365-2621.1978.tb15251.x
Subject(s) - sarcomere , anatomy , achilles tendon , hoof , femur , flank , shear force , semitendinosus muscle , leg muscle , biology , medicine , tendon , materials science , surgery , physical medicine and rehabilitation , myocyte , composite material , endocrinology
Six good grade ewes were dressed conventionally with the hind hoofs retained on a randomly selected side of each carcass. Leg‐twisting was effected by inserting one hoof into a slit made anterior to the flank muscle. Both sides were suspended by the achilles tendon. Generally, muscles evaluated post‐rigor from the leg‐twisted sides had lower shear force values, longer sarcomeres, thicker fibers and lower fragmentation values than corresponding muscles from the control sides except the semitendinosus and psoas major. The orientation angle of the femur on the pelvic axis was reduced by 50% bringing the conformation of the carcass close to that of the live animal in the resting prostrate form.