A cold shortening effect in beef muscles

Journal of the Science of Food and Agriculture - Tập 14 Số 11 - Trang 787-793 - 1963
R.H. Locker1, C.J. Hagyard1
1Meat Industry Research Institute of New Zealand (Inc.), P. O. Box 617, Hamilton, New Zealand

Tóm tắt

AbstractIsolated fresh beef muscles have been found to shorten more at 2° than at 37°. Minimum shortening occurs in the temperature region of 14–19°. At higher temperatures shortening coincides with the onset of rigor mortis but at low temperatures it begins rapidly and usually immediately. This shortening is reversible. Three different beef muscles show this effect but two rabbit muscles do not.

Từ khóa


Tài liệu tham khảo

10.1111/j.1365-2621.1960.tb00335.x

10.1113/jphysiol.1951.sp004604

10.1002/jsfa.2740050202

Bendall J. R. &Davey C. L. unpublished results

Embden G. cited by Lundsgaard reference 6

10.1098/rspb.1950.0021

Csapo A., 1960, Structure and Function of Muscle, 244

10.1111/j.1749-6632.1959.tb49328.x

10.1111/j.1365-2621.1960.tb17938.x

Szent‐Gyorgyi A., 1951, Chemistry of Muscular Contraction, 103

10.1016/0006-3002(62)90532-2

Thông tin
Thông tin xuất bản

Journal of the Science of Food and Agriculture

Tập 14 Số 11

787-793

Thông tin tác giả