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Genetic and environmental effects on the muscle structure response post-mortem.

J M Thompson1, D Perry, B Daly

  • 1Co-operative Research Centre for Beef Genetic Technologies, School of Rural Science and Agriculture, University of New England, Armidale, NSW 2351, Australia.

Meat Science
|November 9, 2011
PubMed
Summary

Pre-rigor stretching of muscle prevents shortening, improving meat tenderness and reducing variability. This technique offers a solution to negative impacts of glycolytic rate on meat quality.

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Area of Science:

  • Meat Science
  • Animal Science
  • Food Science

Background:

  • Glycolytic rate and muscle shortening significantly impact meat quality, potentially causing undesirable traits like cold or rigor shortening.
  • Factors influencing glycolytic rate include pre-slaughter glycogen concentration and muscle fiber type, with temperature being a critical factor, especially in grain-fed animals.
  • Uncontrolled muscle shortening during rigor mortis can lead to reduced meat tenderness and quality.

Purpose of the Study:

  • To review the mechanisms of glycolytic rate and pre-rigor muscle stretching on meat quality.
  • To investigate the impact of pre-rigor stretching as a method to mitigate negative effects of muscle shortening on meat quality.
  • To analyze the effects of pre-rigor stretching on the variance and heritability of meat tenderness.

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Last Updated: May 27, 2026

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07:20

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Published on: September 10, 2014

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Main Methods:

  • Review of scientific literature on muscle glycolysis and meat quality.
  • Analysis of factors affecting glycolytic rate, such as glycogen, fiber type, and temperature.
  • Evaluation of pre-rigor stretching as a processing intervention.
  • Statistical analysis of tenderness data (shear force) to assess variance and heritability.

Main Results:

  • Pre-rigor stretching significantly reduces variance in meat tenderness, offering consistency.
  • While heritability of shear force was unaffected, pre-rigor stretching diminished genotype differences in tenderness.
  • This intervention acts as insurance against processing variations impacting meat quality.

Conclusions:

  • Pre-rigor stretching is an effective strategy to improve meat tenderness and reduce variability.
  • Managing muscle shortening through pre-rigor stretching mitigates negative impacts of glycolytic rate on meat quality.
  • The technique has implications for understanding and managing genetic contributions to meat tenderness.