Tenderness and Associated Characteristics of Stretched and Contracted Bovine Muscles

Tenderness and Associated Characteristics of Stretched and Contracted Bovine Muscles 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Tenderness and Associated Characteristics of Stretched and Contracted Bovine Muscles

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Publisher
Wiley
Copyright
Copyright © 1967 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1967.tb01321_32_3.x
Publisher site
See Article on Publisher Site

Abstract

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

Journal of Food ScienceWiley

Published: May 1, 1967

References

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