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Interrelationship between measures of collagen, compression, shear force and tenderness
D L Hopkins1, P G Allingham, M Colgrave
1Australian CRC for Sheep Industry Innovation, UNE, Armidale, NSW 2350, Australia. David.Hopkins@dpi.nsw.gov.au
Meat Science
|June 11, 2013
Summary
Collagen content in lamb muscle did not predict meat tenderness or shear force. Intramuscular fat (IMF) showed a positive correlation with tenderness, suggesting it is a better indicator of lamb meat quality.
Area of Science:
- Meat Science
- Animal Science
- Food Science
Background:
- Collagen and intramuscular fat (IMF) are key factors influencing meat quality.
- Understanding their relationship with lamb meat tenderness is crucial for the industry.
Purpose of the Study:
- To investigate the correlation between collagen content and meat quality traits (tenderness, shear force) in lamb.
- To determine the influence of IMF on these meat quality parameters.
Main Methods:
- Hydroxyproline assay for collagen quantification.
- Shear force testing and sensory panel evaluation for tenderness.
- Analysis of samples from lamb longissimus lumborum (LL) and semimembranosus (SM) muscles.
Main Results:
- Collagen concentration did not correlate with shear force or sensory tenderness in either LL or SM muscles.
- A significant positive correlation was found between IMF and sensory tenderness and compression.
- Increased IMF content was associated with enhanced lamb meat tenderness.
Conclusions:
- Collagen content is not a reliable predictor of lamb meat tenderness or shear force.
- Intramuscular fat is a significant determinant of lamb meat tenderness and quality.
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