Meat quality attributes of Agile Wallabies

Meat Sci. 2017 Nov:133:173-179. doi: 10.1016/j.meatsci.2017.06.016. Epub 2017 Jun 29.

Abstract

Meat quality traits of Agile Wallaby (Macropus agilis) M. longissimus (loin) and M. semimembranosus (topside) were investigated. Both muscles exhibited a relatively high pH (>5.7) and dark colour (L*-, a*-, and b*-values). Aging the loins from 2 to 21days p.m. had a significant effect on shear force. However, the results regarding shear force, myofibrillar fragmentation index (MFI) and degradation of desmin and troponin-T suggested that the aging response largely occurred within 2days p.m. Suspension of carcasses from one leg resulted in a side effect on shear force of the loin at 2 and 7days p.m., but not on sarcomere length or MFI. Topsides from the free hanging leg exhibited lower shear force values (33 vs 42N) and greater sarcomere lengths (2.51 vs 1.84μM). Tenderness, juiciness, flavour and overall liking were higher for loins than topsides. Sensory scores for the loin and topside were slightly lower and similar, respectively, to those reported for lamb.

Keywords: Aging; Colour; Flavour; Juiciness; Tenderness; Wallaby.

MeSH terms

  • Animals
  • Color
  • Consumer Behavior
  • Desmin / metabolism
  • Female
  • Humans
  • Hydrogen-Ion Concentration
  • Macropodidae*
  • Male
  • Meat / analysis*
  • Meat / standards
  • Muscle, Skeletal / metabolism
  • Myofibrils*
  • Sarcomeres
  • Stress, Mechanical
  • Time Factors
  • Troponin T / metabolism

Substances

  • Desmin
  • Troponin T