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Differential Scanning Calorimetry of Beef Muscle: Influence of Sarcomere Length
Author(s) -
FINDLAY C. J.,
STANLEY D. W.
Publication year - 1984
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.1365-2621.1984.tb12837.x
Subject(s) - sarcomere , tenderness , differential scanning calorimetry , myofibril , chemistry , meat tenderness , contraction (grammar) , muscle contraction , zoology , food science , anatomy , biochemistry , biology , endocrinology , thermodynamics , myocyte , physics
Contraction state of beef muscle at onset of rigor influences tenderness of cooked meat. Loss in tenderness during cooking has been related, through use of differential scanning calorimetry (DSC), to thermal denaturation of myofibrillar proteins. Contraction of beef sternomandibularis muscle was controlled at sarcomere lengths of 2.4, 2.1, 1.9, 1.7, and 1.4 μm. Samples were scanned from 25‐ 105°C at 10°C/min; ΔH (change in heat of transition) between 45° and 92°C dropped from ca. 4 J/g muscle at 2.4 μm to ca. 3 J/g at 1.4 μm. This difference (P < 0.05) amounts to less than 1% of the total energy resuired to heat meat from 45° to 92°C. The decrease is attributed to a greater actomyosin contribution to the overall thermal curve resulting from increased overlap of the filaments.