‘Ageing’ of cold shortened meat depends on the criterion
Although cold shortened muscles show little decline in shear force during ageing, they do, like unshortened muscles, undergo a drastic reduction in yield point. The differing responses to the two criteria arise from the involvement of different structural elements. Our previous claim, that yield poi...
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| Veröffentlicht in: | Meat science 1984, Vol.10 (3), p.235-238 |
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| container_end_page | 238 |
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| container_start_page | 235 |
| container_title | Meat science |
| container_volume | 10 |
| creator | Locker, R.H. Wild, D.J.C. |
| description | Although cold shortened muscles show little decline in shear force during ageing, they do, like unshortened muscles, undergo a drastic reduction in yield point. The differing responses to the two criteria arise from the involvement of different structural elements. Our previous claim, that yield point is highly sensitive to ageing and reflects changes in tenderness, remains valid for unshortened muscles, but is clearly inappropriate to cold shortened samples. |
| doi_str_mv | 10.1016/0309-1740(84)90024-X |
| format | Article |
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| fulltext | fulltext |
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| ispartof | Meat science, 1984, Vol.10 (3), p.235-238 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | Access via ScienceDirect (Elsevier) |
| title | ‘Ageing’ of cold shortened meat depends on the criterion |
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