ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Fiber dimensions and shear force values were measured in folded, prerigor and rigor stretched semi-tendinosus and sartorius muscles from unaged adult turkey carcasses. The unheated rigor muscles can be extended in situ but the extent is significantly less than prerigor stretching. Extensibility was detected by increases in sarcomere length. Prerigor and rigor stretching caused significantly smaller fiber diameters. Heat (70°C and 82°C) decreased sarcomere length of stretched muscles, but produced no significant change in folded controls. The stretched muscles had either significantly higher shear force values (semitendinosus) or were not different (sartorius) from the folded controls. All treatments gave reduced fiber diameters on heating. The relevance of this observation to meat tenderness is discussed. Light microscope evidence showed little damage in the rigor-stretched or heated fibers.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1972.tb02718.x
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