Effect of post-rigor muscle length on the texture of meat

Pre‐rigor samples of beef M. sternomandibularis were allowed to pass into rigor in both lengthened and shortened states. After ageing, half of the samples from each group were stretched, the other half acting as control. The strength of the raw and heated meats was determined by a shear test. The strength of the raw meat increased in proportion to the muscle length, irrespective of when the length was altered. The strength was due mainly to the connective tissue elements. After heating, the shortened samples were tougher than the lengthened ones; stretching the muscles post‐rigor tenderised the shortened samples but not the lengthened ones. These results indicate that the texture of cooked meat was dependent on the interaction of actomyosin and connective tissue components of muscle.