Modelling lamb carcase pH and temperature decline parameters: Relationship to shear force and abattoir variation. (February 2015)

• Record Type: Journal Article
• Authors: Hopkins, David L.; Holman, Benjamin W.B.; van de Ven, Remy J.
• Is Part Of: Meat science. Volume 100(2015:Feb.)
• Page Start: 85
• Page End: 90
• Publication Date: 2015-02
• Subjects: Lamb -- pH decline -- Shear force; 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.2014.09.144
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Carcase pH and temperature decline rates influence lamb tenderness; therefore pH decline parameters are beneficial when modelling tenderness. These include pH at temperature 18 °C (pH@Temp18), temperature when pH is 6 (Temp@pH6), and pH at 24 h post-mortem (pH24). This study aimed to establish a relationship between shear force (SF) as a proxy for tenderness and carcase pH decline parameters estimated using both linear and spline estimation models for the m. longissimus lumborum (LL). The study also compared abattoirs regarding their achievement of ideal pH decline, indicative of optimal tenderness. Based on SF measurements of LL and m. semimembranosus collected as part of the Information Nucleus slaughter programme (CRC for Sheep Industry Innovation) this study found significant relationships between tenderness and pH24LL, consistent across the meat cuts and ageing periods examined. Achievement of ideal pH decline was shown not to have significantly differed across abattoirs, although rates of pH decline varied significantly across years within abattoirs. Highlights: Lamb carcase pH and temperature decline parameters can be used to predict shear force. Loin pH at 24 h post-mortem provided the best prediction parameter for shear force. Abattoir achievement of ideal pH decline did not vary over experimental years.