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The Effect of Stretch‐Tension During Rigor on Certain Physical Characteristics of Bovine Muscle
Author(s) -
BUCK E. M.,
BLACK D. L.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb00827.x
Subject(s) - tenderness , longissimus dorsi , muscle fibre , muscle contraction , anatomy , chemistry , tension (geology) , materials science , medicine , composite material , skeletal muscle , ultimate tensile strength , food science
SUMMARY— Seven pairs of muscle strips prepared from bovine longissimus dorsi muscles were subjected to two degrees of stretch‐tension during rigor. Individual muscle fiber extensibility was determined and found to be significantly less in stretched muscle strips (P < 0.001). The average muscle fiber diameter was also significantly smaller in stretched muscle strips (P < 0.001). Tenderness of samples was determined objectively with an Allo‐Kramer Shear Press. Significantly less force was required to shear samples from the stretched muscle strips in five of seven trials (P < 0.01). The inconsistent results obtained in two of the tenderness trials are explained on the basis of uneven heat penetration during cooking due to changes in volume resulting from stretch treatment.