EFFECT OF THE CALLIPYGE PHENOTYPE AND COOKING METHOD ON TENDERNESS OFSEVERAL MAJOR LAMB MUSCLES

We conducted three experiments to determine the effects of the callipy ge phenotype on the tenderness of several major lamb muscles and to de termine the effect of method of cookery on the tenderness of callipyge lamb at 7 d postmortem. In Exp. 1, chops from normal (n = 23) and cal lipyge (n = 16) carcasses were open-hearth-broiled. Warner-Bratzler sh ear force values of longissimus, gluteus medius, semimembranosus, bice ps femoris, semitendinosus, adductor, and quadriceps femoris were 123, 44, 28, 26, 19, 16, and 13% greater, respectively, for callipyge (P < .05). In Exp. 2, muscles from normal (n = 18) and callipyge in = 18) carcasses were oven-roasted. Shear force of triceps brachii was 11% gr eater for callipyge (P < .001); however, phenotype did not affect shea r force of supraspinatus (P = .87) or psoas major (P = .64). In Exp. 3 , a trained sensory panel evaluated leg roasts and open-hearth-broiled leg chops from normal in = 60) and callipyge lamb carcasses in = 60). Callipyge chops were less tender than normal chops (P < .05). Regardl ess of callipyge phenotype, muscles were more (P < .05) tender when ro asted; however, the effect of method of cookery on tenderness scores w as greater for callipyge muscles than for normal muscles. Callipyge ro asts and normal roasts had similar tenderness (P = .58), and callipyge roasts were more tender than normal chops (P < .05). Regardless of co oking method, callipyge samples were less juicy than normal samples (P < .05). These data demonstrate that the callipyge phenotype will like ly reduce consumer satisfaction due to reduced tenderness and juicines s; however, reduced tenderness in callipyge leg muscles could be preve nted by oven-roasting.