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POST‐MORTEM ISOMETRIC TENSION CHANGES AND SHORTENING IN TURKEY MUSCLE STRIPS HELD AT VARIOUS TEMPERATURES
Author(s) -
JUNGK R. A.,
MARION W. W.
Publication year - 1970
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.1365-2621.1970.tb12124.x
Subject(s) - isometric exercise , rigor mortis , tension (geology) , anatomy , tenderness , muscle tension , chemistry , muscle contraction , relaxation (psychology) , materials science , medicine , ultimate tensile strength , composite material , physical therapy , food science
SUMMARY: A study of the physical changes associated with rigor mortis in breast muscle was undertaken to assess the factors that may influence ultimate tenderness. Isometric tension changes and shortening were measured at temperatures 2–37°C. These changes were measured while holding the muscle strips in a phosphate buffer, pH 7.2. Isometric tension was measured by transducers and recorded on a physiograph. A pattern of tension development and gradual relaxation has been demonstrated to occur post‐mortem in strips of turkey breast muscle held isometrically. The time to maximum tension development occurs in 3.85 ± 0.19 hr and is not linearly related ( P <.05) to temperature. The amount of maximum tension developed averaged 25 g/cm 2 and was significantly ( P < .05) related to temperature. Relaxation to about 50% of maximum occurs in 18 hr. The amount of shortening that occurs post‐mortem is linearly related ( P < .01) to temperature. No “cold shortening” of turkey breast muscle was evident.