SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum)

The impact of SmartStretch™ technology and ageing (0 or 14 days ageing) on the meat quality traits of m. longissimus lumborum hot-boned from adult cull cattle was assessed. Tenderness, as reflected in reduced shear force measurement, was significantly (P < 0.05) improved in 0 day aged stretched samples over the non stretched samples. After 14 days ageing there was no longer any difference in the tenderness between stretched and non stretched samples and the aged meat was significantly tenderer than either the SmartStretch™ treated or non stretched meat aged for 0 days. Sarcomere length was unchanged by stretching. Presentation traits such as purge loss and fresh colour were unaffected by the stretch treatment, whilst cooking loss was significantly (P < 0.05) increased by stretching and ageing for 14 days.

► Hot-boned striploins using SmartStretch™ were tenderer than unstretched controls. ► Ageing for 14 days improved tenderness by a greater degree than stretching. ► Stretching did not increase sarcomere lengths and increased cooking losses. ► There was no effect of stretching on purge or thaw loss or colour. ► Stretching may increase the rate of meat colour discolouration in aged beef.