Muscle metabolism in sheep and cattle in relation to high rigor temperature – overview and perspective
P. E. Strydom A and K. Rosenvold B C
+ Author Affiliations
- Author Affiliations
A Animal Production Institute, Agricultural Research Council, Private Bag X2, Irene, 0062, South Africa.
B ANZCO Foods Limited, Food & Solutions, Waitara, New Zealand.
C Corresponding author. Email: katja.rosenvold@anzcofoods.com
Animal Production Science 54(4) 510-518 https://doi.org/10.1071/AN13437
Submitted: 21 October 2013 Accepted: 17 January 2014 Published: 27 February 2014
Journal Compilation © CSIRO Publishing 2014 Open Access CC BY-NC-ND
Abstract
An increasing number of Australian slaughter plants were found not to meet the Meat Standards Australia (MSA) pH–temperature window, due to high rigor temperatures, particularly at plants where grain-fed animals were slaughtered. Hence, the red meat processing industry in Australia supported a research program focused on resolving this issue, as carcasses that do not meet the MSA pH–temperature window are excluded from MSA grading. This special issue of Animal Production Science describes the outcomes of a major program identifying ante- and post-mortem factors related to heat-induced toughening in both beef and sheep meat through literature reviews and targeted research to find interventions to prevent the impact of high rigor temperature on meat quality, particularly tenderness. This paper provides an overview of the outcomes of the research program, some of which require further research before implementation. It is suggested that an entire supply-chain approach be applied to establish the most efficient and cost-effective way of reducing the incidence of high rigor temperature.
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