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J. Ramsbottom, E. Strandine (1949)
Initial Physical and Chemical Changes in Beef as Related to TendernessJournal of Animal Science, 8
B. Marsh (1954)
Rigor mortis in beefJournal of the Science of Food and Agriculture, 5
E. Hiner, O. Hankins, H. Sloane, C. Fellers, E. Anderson (1953)
FIBER DIAMETER IN RELATION TO TENDERNESS OF BEEF MUSCLE a, bJournal of Food Science, 18
H. Tuma, J. Venable, P. Wuthier, R. Henrickson (1962)
Relationship of Fiber Diameter to Tenderness and Meatiness as Influenced by Bovine AgeJournal of Animal Science, 21
Ernst Ernst (1962)
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Cesare Casella (1950)
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STUDIES ON THE CROSS-STRIATION OF THE INDIRECT FLIGHT MYOFIBRILS OF THE BLOWFLY CALLIPHORAThe Journal of Biophysical and Biochemical Cytology, 2
H. Herring, R. Cassens, E. Briskey (1965)
Sarcomere length of free and restrained bovine muscles at low temperature as related to tendernessJournal of the Science of Food and Agriculture, 16
R. Locker (1960)
DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 25
D. Goll, D. Henderson, E. Kline (1964)
Post-Mortem Changes in Physical and Chemical Properties of Bovine MuscleaJournal of Food Science, 29
H. Staun (1963)
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Hiner Hiner, Hankins Hankins, Sloane Sloane, Fellers Fellers, Anderson Anderson (1953)
Fiber diameter in relation to tenderness of beef muscleFood Research, 18
Beecher Beecher, Cassens Cassens, Hoekstra Hoekstra, Briskey Briskey (1965)
Red and white fiber distribution and associated post‐mortem properties of seven porcine musclesJ. Food Sci
J. Sink, R. Cassens, W. Hoekstra, E. Briskey (1965)
Rigor mortis pattern of skeletal muscle and sarcomere length of the myofibril.Biochimica et biophysica acta, 102 1
J. Aronson (1963)
OVERLAP OF THE BIREFRINGENT COMPONENT OF ADJACENT A REGIONS DURING THE INDUCED SHORTENING OF FIBRILS TEASED FROM DROSOPHILA MUSCLEThe Journal of Cell Biology, 19
D. Fremery, M. Pool (1960)
BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONJournal of Food Science, 25
Casella Casella (1950)
Tensile force in total striated muscle, isolated fiber, and sarcolemmaActa Physiol. Stand, 21
Fremery Fremery, Pool Pool (1960)
Biochemistry of chicken muscle as related to rigor mortis and tenderizationFood Research, 25
Locker Locker (1960)
Degree of muscular contraction as a factor in tenderness of beefFood Research, 25
SUMMARY Interrelationships of fiber diameter, sarcomere length, and tenderness were studied in 12 bovine muscles of horizontally placed and vertically suspended carcass sides. In comparison with the horizontally placed sides, the vertically suspended sides had greater sarcomere lengths in the psoas major, latissimus dorsi, and rectus femoris muscles. Conversely, vertical suspension permitted the longissimus dorsi, gluteus medius, adductor, biceps femoris, and semitendinosus muscles to shorten in sarcomere length. In general the differences in sareomere lengths of muscles (between sides) were associated (r=–.82 P <.01) with differences in fiber diameter. Differences in fiber diameter (between sides) were highly related to differences in shear force (r= .73, P <.01, as were differences in sarcomere length (T = ‐.80, P <.01). When museles shortened, there were corresponding decreases in sarcomere length, increases in fiber diameter, and decreases in tenderness.
Journal of Food Science – Wiley
Published: Nov 1, 1965
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