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M. Enesco, Della Puddy (1964)
INCREASE IN THE NUMBER OF NUCLEI AND WEIGHT IN SKELETAL MUSCLE OF RATS OF VARIOUS AGES.The American journal of anatomy, 114
Hoagland (1917)
Changes in fresh beef during cold storage above freezingU. S. Dept. Agr. Bull.
B. Marsh, N. Leet (1966)
Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 31
Brady (1937)
A study of factors influencing tenderness and texture of beefProc. Am. Soc. Animal Production, 30
H. Herring, R. Cassens, E. Rriskey (1965)
Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber DiameterJournal of Food Science, 30
J. Romans, H. Tuma, W. Tucker (1965)
INFLUENCE OF CARCASS MATURITY AND MARBLING ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS OF BEEF. I. PALATABILITY, FIBER DIAMETER AND PROXIMATE ANALYSIS.Journal of animal science, 24
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A Study of Variations in Muscles of Beef and ChickenJournal of Animal Science, 8
H. Hanson, G. Stewart, B. Lowe (1942)
PALATABILITY AND HISTOLOGICAL CHANGES OCCURRING IN NEW YORK DRESSED BROILERS HELD AT 1.7°C.(35°F.)1Journal of Food Science, 7
C. Davey, K. Gilbert (1966)
Studies in Meat Tenderness II. Proteolysis and the Aging of BeefJournal of Food Science, 31
R. Locker, C. Hagyard (1963)
A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 14
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Relationship of Fiber Diameter to Tenderness and Meatiness as Influenced by Bovine AgeJournal of Animal Science, 21
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Method for the Quantitative Morphologic Analysis of TissuesJournal of the National Cancer Institute, 4
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An analysis of factors influencing post-natal growth and development of the muscle fibreThe Journal of Agricultural Science, 47
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The Solubility of Intramuscular Collagen in Meat Animals of Various AgesJournal of Food Science, 31
H. Tuma, R. Henrickson, G. Odell, D. Stephens (1963)
Variation in the physical and chemical characteristics of the longissimus dorsi muscle from animals differing in age.Journal of Animal Science, 22
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Striation Patterns of Ox Muscle in Rigor MortisThe Journal of Biophysical and Biochemical Cytology, 6
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Post‐Mortem Changes in Chilled and Frozen MuscleJournal of Food Science, 28
J. Ramsbottom, E. Strandine (1949)
Initial Physical and Chemical Changes in Beef as Related to TendernessJournal of Animal Science, 8
E. Briskey, R. Cassens, J. Trautman (1966)
The physiology and biochemistry of muscle as a food : proceedings of an international symposium sponsored by the University of Wisconsin, July, 1965
E. Aberle, R. Merkel (1966)
Solubility and Electrophoretic Behavior of Some Proteins of Post‐Mortem Aged Bovine MuscleJournal of Food Science, 31
G. Wilson, R. Bray, P. Phillips (1954)
The effect of age and grade on the collagen and elastin content of beef and veal.Journal of Animal Science, 13
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. 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, R. Bray, W. Hoekstra (1963)
Age-associated changes in muscle composition. The isolation and properties of a collagenous residue from bovine muscle.Journal of Food Science, 28
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M. Jacobson, F. Fenton (1956)
EFFECTS OF THREE LEVELS OF NUTRITION AND AGE OF ANIMAL ON THE QUALITY OF BEEF. I. PALATABILITY, COOKING DATA, MOISTURE, FAT, AND NITROGENJournal of Food Science, 21
SUMMARY— The effects of muscle contraction state, carcass maturity, and post‐mortem aging (4°C) on tenderness were studied on excised semitendinosus muscles of six A‐ and six E‐maturity bovine carcasses. Fiber diameter was shown to be curvilinearly related with sarcomere length (R = .95 and .87 for A‐ and E‐maturity groups, respectively). As muscles were shortened they had a larger percent area of fibers and a smaller percent area of both edomysial and perimysial material. Muscles of the A‐maturity group were more tender (P < .01) than those of the E‐maturity group. Post‐mortem aging resulted in tenderization in both A‐ and E‐maturity groups at all states of contraction f‐48 to +48% of the preexcised length); however, tenderness of contracted muscles did not reach acceptable levels even in 240 hr of aging. Tenderness was shown to be linearly related to fiber diameter (R = .82 and .87 for A‐ and E‐maturity groups, respectively); however, the relationship with sarcomere length was curvilinear (R = .90 and .75 for A and E maturities, respectively). Post‐mortem contraction of muscles was very effective in causing decreased tenderness, whereas the magnitude of tenderness increase was smaller than normal when muscles were stretched.
Journal of Food Science – Wiley
Published: May 1, 1967
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