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C. Davey, K. Gilbert (1967)
Structural changes in meat during ageingInternational Journal of Food Science and Technology, 2
C. Davey, K. Gilbert (1969)
Studies in Meat Tenderness. 7. Changes in the Fine Structure of Meat During AgingJournal of Food Science, 34
J. Bendall (1967)
The elastin content of various muscles of beef animalsJournal of the Science of Food and Agriculture, 18
E. Briskey, R. Cassens, J. Trautman (1967)
THE PHYSIOLOCY AND BIOCHEMISTRY OF MUSCLE AS A FOODThe American Journal of the Medical Sciences, 253
B. Marsh, A. Snow (1950)
A simple tissue homogenizerJournal of the Science of Food and Agriculture, 1
W. Busch, M. Stromer, D. Goll, Atsushi Suzuki (1972)
Ca2+-SPECIFIC REMOVAL OF Z LINES FROM RABBIT SKELETAL MUSCLEThe Journal of Cell Biology, 52
B. Marsh, N. Leet (1966)
Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 31
I. Penny, C. Voyle, E. Dransfield (1974)
The tenderising effect of a muscle proteinase on beefJournal of the Science of Food and Agriculture, 25
J. Schmidt, F. Parrish (1971)
MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE. 10. Effect of Internal Temperature and Carcass Maturity on Structure of Bovine LongissimusJournal of Food Science, 36
E. Laakkonen (1973)
Factors Affecting Tenderness During Heating of MeatAdvances in food research, 20
C. Davey, M. Dickson (1970)
Studies in Meat Tenderness 8. Ultra-structural Changes in Meat During AgingJournal of Food Science, 35
When beef sternomandibularis muscle was subjected to prolonged cooking, toughness, measured by shearing force across the grain, was reduced by about 50%. The shortened state of the muscle determined the final shear‐force value attained as in normal cooking, being considerably higher in meat at 40% shortening, than in either unshortened meat or in meat shortened by 60%. The tenderising effect of ageing was additional to that from long cooking. Ageing reduced the tensile strength of the myofibrils as measured by resistance to the shearing stresses of homogenisation. Cooking tenderising resulted from a breakdown in the collagen of the interstitial connective tissue. In cooked meat distinct linkages were shown to exist between Z‐lines of adjacent myofibrils. The mechanical strength of cooked meat is ascribed to the tensile strength of the fibrous components of muscle and these lateral linkages.
Journal of the Science of Food and Agriculture – Wiley
Published: Mar 1, 1976
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