SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions

This study evaluated the interaction between medium voltage electrical stimulation, SmartStretch™ stretching and ageing treatments on key meat quality traits of hot boned sheep m. semimembranosus. Medium voltage stimulation reduced initial pH (P < 0.001), but did not impact on other meat quality traits. There was a significant interaction between stretch treatment and ageing (P < 0.001) for shear force such that samples which were both stretched and aged were the most tender. Sarcomere length was significantly (P < 0.001) increased by SmartStretch™ treatment. Control (no stretching) resulted in greater (P < 0.05) cooking loss, but there was significantly less purge loss (P < 0.05). The ratio 630/580 nm and a* colour values at 0 and 5 days decreased at a significantly (P < 0.05) slower rate when SmartStretch™ was applied. Overall medium voltage stimulation did not inhibit the effectiveness of the SmartStretch™ treatment. The SmartStretch™ treatment provided significant improvement in tenderness and the potential to increase meat display time.