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A cold shortening effect in beef muscles

A cold shortening effect in beef muscles Isolated fresh beef muscles have been found to shorten more at 2° than at 37°. Minimum shortening occurs in the temperature region of 14–19°. At higher temperatures shortening coincides with the onset of rigor mortis but at low temperatures it begins rapidly and usually immediately. This shortening is reversible. Three different beef muscles show this effect but two rabbit muscles do not. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of the Science of Food and Agriculture Wiley

A cold shortening effect in beef muscles

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References (7)

Publisher
Wiley
Copyright
Copyright © 1963 John Wiley & Sons, Ltd
ISSN
0022-5142
eISSN
1097-0010
DOI
10.1002/jsfa.2740141103
Publisher site
See Article on Publisher Site

Abstract

Isolated fresh beef muscles have been found to shorten more at 2° than at 37°. Minimum shortening occurs in the temperature region of 14–19°. At higher temperatures shortening coincides with the onset of rigor mortis but at low temperatures it begins rapidly and usually immediately. This shortening is reversible. Three different beef muscles show this effect but two rabbit muscles do not.

Journal

Journal of the Science of Food and AgricultureWiley

Published: Nov 1, 1963

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