The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris. (April 2017)

• Record Type: Journal Article
• Authors: Starkey, Colin P.; Geesink, Geert H.; van de Ven, Remy; Hopkins, David L.
• Is Part Of: Meat science. Volume 126(2017)
• Page Start: 18
• Page End: 21
• Publication Date: 2017-04
• Subjects: Tenderness -- Collagen -- Compression -- Desmin; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2016.12.006
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This study aimed to identity the relationships between known variants of tenderness (collagen content (total and soluble), desmin degradation and sarcomere length) and shear force and compression in the biceps femoris aged for 14 days from 112 mixed sex lambs. Desmin degradation was related to compression (P < 0.05) such that as desmin degradation increased compression decreased. Sarcomere length (SL) was related to shear force (P < 0.05), such that as SL increased shear force declined. Shear force was also related to compression (P < 0.05), and soluble collagen (P < 0.05), with male lambs producing higher shear force values than females (4.4 ± 1.72 N: P < 0.05) when adjusted for compression, sarcomere length and soluble collagen. The findings from this experiment indicate that the known variants (soluble collagen, sarcomere length and desmin degradation) are related to shear force and compression in ovine biceps femoris . Highlights: The compression of ovine biceps femoris muscle was impacted by desmin degradation. Compression of the biceps femoris was impacted by gender. Intrinsic muscle factors (e.g. sarcomere length) impacted on shear force. Overall models for prediction of tenderness traits must consider multiple factors.