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• W2059803489 abstract "The ability of pre-rigor infusion of kiwifruit juice to improve the tenderness of lamb was investigated. Lamb carcasses were infused (10% body weight) with fresh kiwifruit juice (Ac), water (W) and a non-infusion control (C) treatment. Infusion treatment had no effect on lamb hot carcass weight, cold carcass weight and chilling evaporative losses. The infused treatment carcasses of Ac and W had lower (P < 0.05) pH values than C carcasses during the initial 12 h post-mortem. The LD muscles from Ac carcasses were more tender with significantly lower shear force (P < 0.001) compared with C and W carcasses during the six days following infusion with the kiwifruit juice. The enhanced proteolytic activity (P = 0.002) resulting from the infused kiwifruit juice in Ac carcasses was associated with significant degradation of the myofibrillar proteins, appearance of new peptides and activation of m-calpain during post-mortem ageing. Thus, kiwifruit juice is powerful and easily prepared meat tenderizer, which could contribute efficiently and effectively to the meat tenderization process." @default.
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• W2059803489 date "2009-07-01" @default.
• W2059803489 modified "2023-10-16" @default.
• W2059803489 title "Pre-rigor infusion with kiwifruit juice improves lamb tenderness" @default.
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• W2059803489 doi "https://doi.org/10.1016/j.meatsci.2009.02.003" @default.
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