Improving the Tenderness of Lamb by Pre-Mortem and Post-Mortem Means: The Effects of Monensin and Pre-Rigor Infusions on Lamb Tenderness

Bibliographic Details
Main Author:	Murphy, Michele Ann
Language:	English
Published:	The Ohio State University / OhioLINK 2002
Subjects:	Animal Sciences
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1393077317

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spelling	ndltd-OhioLink-oai-etd.ohiolink.edu-osu13930773172021-08-03T06:22:36Z Improving the Tenderness of Lamb by Pre-Mortem and Post-Mortem Means: The Effects of Monensin and Pre-Rigor Infusions on Lamb Tenderness Murphy, Michele Ann Animal Sciences Two different studies were conducted to evaluate the improvement of tenderness in lamb. In the first study, 96 commercial lambs, with an equal number of ewes and wethers, were used in a 3 x 2 factorial design to determine the effects of energy source, which included high concentrate (HC), high forage (HF), a combination of forage and concentrate (MIX), and ionophore supplementation (monensin fed at a rate of 176 mg per kg of feed) on growth efficiencies. The wethers from this trial were harvested to determine the effects of energy source and ionophore supplementation on carcass characteristics and tenderness. The lambs on the HF diet had the least desirable (P < .05) average daily gain (204 g) and feed efficiency (.139 g/f), the highest (P< .05) and the most (P < .05) days on feed (106 d). The lambs on the HF diet also showed less (P < .05) bodywall thickness, kidney and pelvic fat, and had a smaller (P < .05) ribeye area. Monensin significantly (P < .05) decreased backfat by 1.22 mm and dressing percentage by 3.1%. Monensin had no adverse effects (P > .05) on sensory attributes and although not significant, there was a trend for lower Warner-Bratzler shear force (WBS) values for the longissimus dorsi and semimebranosus from lambs supplemented with monensin. Therefore, feeding monensin to lambs fed various diets has been shown to have no adverse effects on carcass characteristics and may improve cutability resulting from a slight decrease in back fat depth.In the second study, the incorporation of solutions containing NaCl, tri-polyphosphate and dextrose into pre-rigor lamb was evaluated for its subsequent effects on tenderness and palatability. The solutions were incorporated prerigor at 120% of the green weight of the carcass in order to provide 2% NaCl, 0.5% tri-polyphosphate and 3% dextrose in the final raw product. These three compounds were incorporated alone and in combination in an aqueous solution, which allowed for the following treatments: deionized water (dH20), 2% NaCl (S), 0.5% tri-polyphosphate (P), 3% dextrose (D), 2% NaCl and 0.5% tri-polyphosphate (SP), 3% dextrose and 0.5% tri-polyphosphate (DP), 3% dextrose and 2% NaCl (SD), 2% NaCl, 0.5% tri-polyphosphate, and 3% dextrose (SPD). The SD, SP and SPD combinations significantly (P < .05) improved tenderness in both WBS tests and sensory panel evaluations. These solutions also decreased (P < .05) percent cook loss and increased the ultimate pH. However, the SD and SPD treatments had a negative (P < 0.05) effect on flavor, which led to a decrease in the overall palatability of the product. These results indicate that NaCl, phosphate and dextrose have a synergistic effect in increasing ultimate pH, decreasing cook loss and ultimately improving tenderness when incorporated pre-rigor. 2002 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1393077317 http://rave.ohiolink.edu/etdc/view?acc_num=osu1393077317 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection	NDLTD
language	English
sources	NDLTD
topic	Animal Sciences
spellingShingle	Animal Sciences Murphy, Michele Ann Improving the Tenderness of Lamb by Pre-Mortem and Post-Mortem Means: The Effects of Monensin and Pre-Rigor Infusions on Lamb Tenderness
author	Murphy, Michele Ann
author_facet	Murphy, Michele Ann
author_sort	Murphy, Michele Ann
title	Improving the Tenderness of Lamb by Pre-Mortem and Post-Mortem Means: The Effects of Monensin and Pre-Rigor Infusions on Lamb Tenderness
title_short	Improving the Tenderness of Lamb by Pre-Mortem and Post-Mortem Means: The Effects of Monensin and Pre-Rigor Infusions on Lamb Tenderness
title_full	Improving the Tenderness of Lamb by Pre-Mortem and Post-Mortem Means: The Effects of Monensin and Pre-Rigor Infusions on Lamb Tenderness
title_fullStr	Improving the Tenderness of Lamb by Pre-Mortem and Post-Mortem Means: The Effects of Monensin and Pre-Rigor Infusions on Lamb Tenderness
title_full_unstemmed	Improving the Tenderness of Lamb by Pre-Mortem and Post-Mortem Means: The Effects of Monensin and Pre-Rigor Infusions on Lamb Tenderness
title_sort	improving the tenderness of lamb by pre-mortem and post-mortem means: the effects of monensin and pre-rigor infusions on lamb tenderness
publisher	The Ohio State University / OhioLINK
publishDate	2002
url	http://rave.ohiolink.edu/etdc/view?acc_num=osu1393077317
work_keys_str_mv	AT murphymicheleann improvingthetendernessoflambbypremortemandpostmortemmeanstheeffectsofmonensinandprerigorinfusionsonlambtenderness
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Improving the Tenderness of Lamb by Pre-Mortem and Post-Mortem Means: The Effects of Monensin and Pre-Rigor Infusions on Lamb Tenderness

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