Meat quality attributes of Agile Wallabies. (November 2017)

• Record Type: Journal Article
• Authors: Geesink, Geert H.; van den Heuvel, Aaron; Hunt, Warren
• Is Part Of: Meat science. Volume 133(2017)
• Page Start: 173
• Page End: 179
• Publication Date: 2017-11
• Subjects: Wallaby -- Aging -- Tenderness -- Juiciness -- Flavour -- Colour; 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.2017.06.016
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Meat quality traits of Agile Wallaby ( Macropus agilis ) M . longissimus (loin) and M . semimembranosus (topside) were investigated. Both muscles exhibited a relatively high pH (> 5.7) and dark colour (L*-, a*-, and b*-values). Aging the loins from 2 to 21 days p.m. had a significant effect on shear force. However, the results regarding shear force, myofibrillar fragmentation index (MFI) and degradation of desmin and troponin-T suggested that the aging response largely occurred within 2 days p.m. Suspension of carcasses from one leg resulted in a side effect on shear force of the loin at 2 and 7 days p.m., but not on sarcomere length or MFI. Topsides from the free hanging leg exhibited lower shear force values (33 vs 42 N) and greater sarcomere lengths (2.51 vs 1.84 μM). Tenderness, juiciness, flavour and overall liking were higher for loins than topsides. Sensory scores for the loin and topside were slightly lower and similar, respectively, to those reported for lamb.