NSW Department of Primary Industries, Head Office, 161 Kite Street, Orange, NSW 2800, Australia.
Meat Sci. 2012 Aug;91(4):527-32. doi: 10.1016/j.meatsci.2012.03.009. Epub 2012 Mar 17.
The impacts on traits of the m. gluteus medius hot-boned from young cattle were assessed after stretching (SmartStretch™) and ageing (0 or 8 days ageing). Tenderness, as reflected in reduced shear force measurement, was significantly (P<0.05) improved in 0 day aged stretched samples over the un-stretched control. After 8 days ageing there was no longer a difference in the tenderness between stretch treatments. Meat aged for 8 days was significantly more tender than 0 day aged meat irrespective of treatment. Sarcomere length was significantly (P<0.05) increased by stretching. There was a significant (P<0.05) negative relationship between sarcomere length and shear force. Presentation traits, such as purge loss and fresh colour, were unaffected by the stretch treatment, while cooking loss was significantly (P<0.05) reduced by stretching in the 0 day aged samples.
评估了从犊牛热烫制备的臀中肌（m. gluteus medius）拉伸（SmartStretch™）和老化（0 天或 8 天老化）对特性的影响。与未拉伸对照相比，在 0 天老化拉伸样品中，剪切力测量值降低，嫩度显著提高（P<0.05）。在 8 天老化后，拉伸处理之间的嫩度不再有差异。无论处理方式如何，老化 8 天的肉都比 0 天老化的肉更嫩。肌节长度因拉伸而显著增加（P<0.05）。肌节长度与剪切力之间呈显著负相关（P<0.05）。外观特性，如渗出损失和新鲜颜色，不受拉伸处理的影响，而在 0 天老化的样品中，拉伸显著降低了烹饪损失（P<0.05）。
