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The temperature coefficient of beef ageing
Author(s) -
Davey C. Lester,
Gilbert Kevin V.
Publication year - 1976
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.2740270308
Subject(s) - ageing , enthalpy , atmospheric temperature range , temperature coefficient , materials science , chemistry , thermodynamics , composite material , biology , physics , genetics
A study has been made of the effect of holding temperature on the ageing of beef sternomandibularis muscle. Ageing rate increased exponentially up to 40°C, rose more slowly to a maximum at 60°C, and then decreased sharply to approach zero at 75°C. The temperature coefficient of ageing was 2.4 and was constant over the range 0–40°C. This high Q 10 was reflected in the high positive enthalpy of activation, (61.5 kJ). The extent of ageing was also sensitive to holding temperature; maximal extent of ageing was achieved up to ∼60°C, above this, the extent fell to a minimum at ∼65°C, despite the fact that the initial ageing rate at this temperature was still quite high.