SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius).

The impacts on traits of the m. gluteus medius hot-boned from young cattle were assessed after stretching (SmartStretch™) and ageing (0 or 8 days ageing). Tenderness, as reflected in reduced shear force measurement, was significantly (P<0.05) improved in 0 day aged stretched samples over the un-stretched control. After 8 days ageing there was no longer a difference in the tenderness between stretch treatments. Meat aged for 8 days was significantly more tender than 0 day aged meat irrespective of treatment. Sarcomere length was significantly (P<0.05) increased by stretching. There was a significant (P<0.05) negative relationship between sarcomere length and shear force. Presentation traits, such as purge loss and fresh colour, were unaffected by the stretch treatment, while cooking loss was significantly (P<0.05) reduced by stretching in the 0 day aged samples. Crown