Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughness

Normal and contracted pieces of Semimembranosus and Longissimus Dorsi muscles from cull cows were cooked for 90 min at temperatures up to 80°C. For both muscles, at 50°C the normal samples have higher breaking stress than contracted samples. The breaking stress of normal samples decreases at 55°C. T...

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Veröffentlicht in:	Meat science 2000-03, Vol.54 (3), p.239-250
Hauptverfasser:	Lepetit, J., Grajales, Alicia, Favier, R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries
Online-Zugang:	Volltext
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