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Mechanical strength of raw beef from cold‐shortened muscles
Author(s) -
Rhodes Douglas N.,
Dransfield Eric
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740250913
Subject(s) - raw meat , raw material , toughness , food science , zoology , mathematics , biology , materials science , composite material , ecology
The resistance to shear of standard samples of raw beef varies in proportion to the degree of extension above rest length or inversely with shortening, an effect opposite to the increase in toughness in cooked meat which follows shortening. An hypothesis which accounts for this effect is tested and discussed in terms of the structure of muscle.