Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles
JJ Cottrell, MB McDonagh, FR Dunshea, RD Warner
MEAT SCIENCE | ELSEVIER SCI LTD | Published : 2008
The aim of this experiment was to determine the effect of inhibiting the release of nitric oxide (NO) pre-slaughter in lambs on post-slaughter muscle metabolism and meat quality. Exercise was used as a positive control as NO is known to be released in skeletal muscle during exercise. Forty Border Leicester×Merino lambs were assigned to the treatments L-NAME (NO synthase inhibitor) infusion (0mg/kg vs. 30mg/kg, 135min pre-slaughter) and exercise (none vs. 15min immediately pre-slaughter). The inhibition of NO release using L-NAME reduced Warner-Bratzler shear force (WBSF) in the longissimus thoracis et lumborum (LTL) after 3days of ageing, while the Semimembranosous (SM) was unaffected. Inhib..View full abstract
The funding of Meat and Livestock Australia and technical assistance of M. Kerr, L. Can, S. Baud, T. Hauke, P. Walker, B. Doughton, D. Kerton, S. Coronado and K. Perkins is gratefully acknowledged.