Rigor temperature and meat quality characteristics of lamb longissimus muscle

The present experiment was conducted to determine the effect of muscle temp erature during the prerigor and early postrigor period on meat tenderness, postmortem proteolysis, calpain system activity, water-holding capacity, an d color. Lamb longissimus muscle (n = 14) from the right and left carcass s ides was excised immediately after dressing, divided into an anterior and p osterior sample, vacuum-packaged, and stored overnight at 5 to 35 degreesC. Further storage, up to 14 d postmortem, was at 2 degreesC. Tenderness at 1 d postmortem, tenderization during further storage, and postmortem proteol ysis were negatively affected by overnight incubation above 25 degreesC. Th is effect could be explained by an effect of temperature on muscle con trac tion and activity of the calpain system. Muscle contraction was at a minimu m after incubation at 15 degreesC. Water-holding capacity was negatively af fected by incubation above 25 degreesC. Color scores improved with increasi ng incubation temperature at 1 d postmortem. However, after 14 d of postmor tem storage, no differences in color scores were observed. Based on the pre sent results and results of other groups, a temperature around 15 degreesC at the onset of rigor seems optimal to maximize tenderness without having d etrimental effects on water-holding capacity or color.