Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracicus et lumborum

Pairs of muscularis longissimus thoracicus et lumborum (LTL) from young bulls were removed within 1 h of slaughter. Small portions of the muscles were placed in a rigormeter to continously follow the isometric tension and isotonic shortening developed, at constant temperatures of 15, 20, 25, 30 and...

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Veröffentlicht in:	Meat science 1999, Vol.51 (1), p.61-72
Hauptverfasser:	Devine, Carrick E, Wahlgren, N.Magnus, Tornberg, Eva
Format:	Artikel
Sprache:	eng
Schlagworte:	beef Biological and medical sciences bulls cold storage cooling duration Food industries Fundamental and applied biological sciences. Psychology isometric tension isotonic muscle shortening length Meat and meat product industries meat quality muscle contraction myofibrils postmortem changes rigor mortis sarcomeres shear skeletal muscle temperature tenderizing tenderness tension
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