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COLD SHORTENING IN CHICKEN BROILER PECTORALIS MAJOR
Author(s) -
WOOD O. F.,
RICHARDS J. F.
Publication year - 1974
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.1365-2621.1974.tb02940.x
Subject(s) - broiler , isometric exercise , creatine , tension (geology) , zoology , medicine , chemistry , anatomy , endocrinology , biology , materials science , compression (physics) , composite material
At 2°C strips of P. major muscle from chicken broilers developed a peak in isometric tension which quickly dissipated and was followed by no subsequent changes in tension during the next 36 hr. Increasing the temperature at which strips were maintained from 2 ° to 23 °C (22 °‐25 °C) after 12 or 24 hr resulted in some further tension development but essentially no tension development was observed in strips which had been held at 2 °C for 36 hr before the temperature was raised to 23 °C. Cold shortening did not significantly lower muscle ATP, creatine phosphate or hexose monophosphate levels.