Premium
A Comparison of Isometric Tension and Differential Scanning Calorimetry Measurements on Meat
Author(s) -
BEILKEN S. L.,
HARRIS P. V.
Publication year - 1987
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.1365-2621.1987.tb05854.x
Subject(s) - differential scanning calorimetry , isometric exercise , connective tissue , tension (geology) , calorimetry , chemistry , materials science , anatomy , composite material , biology , pathology , medicine , compression (physics) , thermodynamics , physics
The isometric tension developed in strips of stretched and cold‐shortened muscle samples while heated up to 85°C showed six transitions. Preheating at 50°C or 60°C eliminated most transitions in samples from very young animals except for those near 80°C. Differential scanning calorimetry results obtained for samples from young and old animals were similar, but the peak assigned to connective tissue changed from 61°C to 65°C with age. The age effect indicated some of these differences were due to collagenous connective tissue. The transitions near 80°C were effectively eliminated by a pressure treatment known to denature actin—an indication that actin might still be structurally viable at temperatures under or close to 80°C.