ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The tenderness of meat removed from the carcass in a pre-rigor condition is highly dependent on the extent of the cold shortening which occurs after excision. The relationship between shortening and tenderness is complex. A decrease of up to 20% of the initial excised length does not exert a significant effect, hut toughness increases rapidly with further shortening beyond this point, reaching a peak of several times its original value (in terms of shear force required) at a shortening of about 40%. With yet further shortening, the meat becomes progressively more tender until, at about 55-60% shortening, it is cleaved about as easily as meat in which less than 20% shortening has occurred.The presence of intact skeletal attachments does not necessarily overcome the development of shortening-induced toughness. It is shown that a pre-rigor muscle which is absolutely fixed in over-all length is still capable of appreciable shortening in one zone, with compensating lengthening elsewhere, if the application of cold is uneven along its surface.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1966.tb00520.x
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