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THE INFLUENCE OF TEMPERATURE ON SHORTENING AND RIGOR ONSET IN BEEF MUSCLE.

Author(s) : HONIKEL K. O., RONCALES P., HAMM R.

Type of article: Article

Summary

THE EFFECT OF TEMPERATURE, PH VALUES AND ATP CONCENTRATIONS ON THE RIGOR SHORTENING AND COLD SHORTENING IN BEEF MUSCLE HAVE BEEN INVESTIGATED. SHORTENING, OR THE IRREVERSIBLE LOSS OF EXTENSIBILITY, AT TEMPERATURES BETWEEN 272 AND 311 K (-1 AND 38 DEG C) COMMENCES AT VARIOUS PH AND ATP VALUES AND THE RESULTS OBTAINED FROM THIS INVESTIGATION ARE OF PARTICULAR INTEREST FOR THE HANDLING OF HOT BONED MEAT, FOR BOTH THE COOLING OF PRE-RIGOR MUSCLE AND THE USE OF HOT BONED MEAT FOR SUBSEQUENT PROCESSING.

Details

  • Original title: THE INFLUENCE OF TEMPERATURE ON SHORTENING AND RIGOR ONSET IN BEEF MUSCLE.
  • Record ID : 1984-1500
  • Languages: English
  • Source: Meat Sci. - 8; 221-241; 7 fig.; 3 tabl.; 23 ref.
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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