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Shortening as a factor in meat ageing
Author(s) -
DAVEY C. L.,
KUTTEL HELEN,
GILBERT K. V.
Publication year - 1967
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1967.tb01325.x
Subject(s) - rigor mortis , ageing , toughness , materials science , zoology , composite material , biology , anatomy , medicine
Summary. Shortening during the slow and rapid phases of rigor mortis onset determines largely the extent to which beef ages. For meat stored at 15°C for 3 days, shear‐force values are uniformly low at shortenings of 0% to 20% of the freshly excised muscle length. However, there is a four‐ to five‐fold increase in toughness as shortenings proceed from 20% to 40%. This is followed by a decline in toughness as shortenings increase further from 40% to 55%. With increasing shortenings beyond 20%, progressive decreases occur in the extent to which meat ages until at 40% shortening, ageing has declined to zero.