Document Type
Thesis - University Access Only
Award Date
2007
Degree Name
Master of Science (MS)
Department / School
Animal Science
Abstract
This research determined if pH-enhancement (PHE) improved palatability of normal and callipyge lamb and the mechanism of improved palatability. Longissimus muscle (n=20 per genotype) was designated as either control (non-injected) or PHE (injected to 120% with an alkaline solution). Normal had shorter sarcomeres, lower shear force and consumer raw characteristics ratings, and higher juiciness and consumer eating characteristics ratings than callipyge (P<0.05). pH-enhancement had higher cooked moisture retention, lower shear force, and higher juiciness and consumer raw and eating characteristics ratings than control (P<0.05). pH-enhancement increased pH of normal more than callipyge, while tenderness and consumer like of texture/tenderness and overall like of eating quality ratings were improved more for callipyge than normal (P<0.05). pH-enhancement increased desmin degradation of normal, but decreased desmin degradation of callipyge (P<0.01). In summary, pH-enhancement improved palatability of normal and callipyge lamb by increasing moisture retention, improving consumer acceptability of callipyge lamb to near-normal levels.
Library of Congress Subject Headings
Lamb (Meat)
Meat -- Quality
Consumers' preferences
Format
application/pdf
Number of Pages
68
Publisher
South Dakota State University
Recommended Citation
Everts, Amanda K. R., "Effects of pH Enhancement on Sarcomere Length, Desmin Degradation, Cooked Moisture Retention, Palatability, and Consumer Acceptability of Normal and Callipyge Lamb" (2007). Electronic Theses and Dissertations. 1374.
https://openprairie.sdstate.edu/etd2/1374