Shortening as a factor in meat ageing

Shortening as a factor in meat ageing Summary. Shortening during the slow and rapid phases of rigor mortis onset determines largely the extent to which beef ages. For meat stored at 15°C for 3 days, shear‐force values are uniformly low at shortenings of 0% to 20% of the freshly excised muscle length. However, there is a four‐ to five‐fold increase in toughness as shortenings proceed from 20% to 40%. This is followed by a decline in toughness as shortenings increase further from 40% to 55%. With increasing shortenings beyond 20%, progressive decreases occur in the extent to which meat ages until at 40% shortening, ageing has declined to zero. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Journal of Food Science & Technology Wiley

Shortening as a factor in meat ageing

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Abstract

Summary. Shortening during the slow and rapid phases of rigor mortis onset determines largely the extent to which beef ages. For meat stored at 15°C for 3 days, shear‐force values are uniformly low at shortenings of 0% to 20% of the freshly excised muscle length. However, there is a four‐ to five‐fold increase in toughness as shortenings proceed from 20% to 40%. This is followed by a decline in toughness as shortenings increase further from 40% to 55%. With increasing shortenings beyond 20%, progressive decreases occur in the extent to which meat ages until at 40% shortening, ageing has declined to zero.

Journal

International Journal of Food Science & TechnologyWiley

Published: Mar 1, 1967

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