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Muscle Characteristics and Meat Tenderness of Cimaterol‐fed Lambs
Author(s) -
LEE Y. B.,
KIM Y. S.
Publication year - 1994
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.1365-2621.1994.tb06891.x
Subject(s) - intramuscular fat , tenderness , meat tenderness , glycogen , longissimus , chemistry , medicine , endocrinology , longissimus muscle , zoology , biology , food science
Shear values of loineye muscle from (cimaterol) CIM‐fed lambs were 32 and 28% greater than those of controls at 1 and 8 days postmortem. The CIM‐fed animals showed lower (p<0.01) cytochrome oxidase activity, lower (p<0.01) initial glycogen, and higher (p<0.05) 24 hr pH in the longissimus and semimembranosus muscles. Intramuscular fat of treated lambs (2%) was lower (p<0.01) than that of controls (5.1%), whereas muscle protein concentration was greater (p<0.05). The decreased aerobic capacity, lower intramuscular fat, lower initial glycogen, higher ultimate muscle pH (5.8–6.2) with subsequently reduced postmortem proteolysis and higher protein concentration all appeared to contribute to greater meat toughness of CIM‐fed lambs.