Pre-rigor temperature and the relationship between lamb tenderisation, free water production, bound water and dry matter.

Carrick Devine, Robyn Wells, Tim Lowe, John Waller

Meat science 2014 Jan

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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 (r(2)=0.52) and were unaffected by pre-rigor temperatures. © 2013.

Citation

Carrick Devine, Robyn Wells, Tim Lowe, John Waller. Pre-rigor temperature and the relationship between lamb tenderisation, free water production, bound water and dry matter. Meat science. 2014 Jan;96(1):321-6