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  • 1
    Electronic Resource
    Electronic Resource
    Meat tenderness and the sliding-filament hypothesis (1974)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 9 (1974), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A detailed study was made of the relationship between the tenderness of beef and the extent of its early post mortem length change, observations covering the range from more than twice to less than one half the initial excised length. The ‘peak’ of toughness previously shown to occur at about 35–40% shortening was more accurately defined, and a secondary, much smaller peak was detected in muscles which had been held in a 25–30%extended state during rigor onset. These results strongly support the view that ultimate actomyosin configuration is a major determinant of meat tenderness, since the complex pattern of tenderness variation with length change can be explained entirely in terms of the varying degree of overlap of actin and myosin filaments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb01756.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Change in Titin Position in Postmortem Bovine Muscle (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Myofibrils were prepared from bovine psoas muscles removed from the carcass at 3 and 48 hr postmortem and subsequently stained with a monoclonal antibody against titin. The antibody stained 2 bands per sarcomere (perpendicular to the fiber direction) in myofibrils from 3-hr muscle but often revealed 4 bands per sarcomere in the 48-hr samples. The results suggested that (1) the titin shape might be altered within the first 2 days postmortem, or (2) proteolysis of titin or a protein to which it was attached occurred.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb10228.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    The Basis of Quality in Muscle Foods THE BASIS OF TENDERNESS IN MUSCLE FOODS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two muscle components, collagen and the contractile apparatus, determine tenderness. The collagen contribution to toughness is due to the presence of intermolecular crosslinks which, with increasing animal age, become more thermally resistant and thus less readily broken during cooking. By contrast, toughness due to the contractile proteins is determined by conditions during the first few postmortem hours, when rapid chilling causes “cold shortening” of the muscles and a consequent very appreciable toughening. Beef and lamb are particularly prone to this process-induced defect; toughness development in these species can be largely controlled, however, by simple cooling-rate adjustment during rigor onset.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01485.x
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  • 4
    Electronic Resource
    Electronic Resource
    PROPERTIES OF BEEF COOKED BEFORE RIGOR ONSET (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bovine sternomandibularis muscles were cooked rapidly at various stages of rigor development. The pre-rigor tissue shortened considerably more than that in which rigor was established, but its cooking loss was less; it was also significantly more tender, particularly if cooked within about 3 hr of slaughter. Changes in pH during cooking were small. At all stages of rigor onset, the samples cooked in a microwave oven were more tender than those cooked by boiling, and in the pre-rigor material weight losses were smaller when microwave heating was used. The results suggest the possible use of pre-rigor meat in the preparation of pre-cooked, ready-to-eat, meat-based foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01146.x
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  • 5
    Electronic Resource
    Electronic Resource
    HOT BONING AND PORK TENDERNESS (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb03415.x
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  • 6
    Electronic Resource
    Electronic Resource
    Bilateral Temperature Asymmetry in the Loin of the Bovine Carcass (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Conflicting claims of the effects of early postmortem electrical stimulation on the temperature and cooling rate of beef were investigated, using an improved method of temperature measurement and a precise alternation of sides receiving the treatment. No stimulation effect on temperature was detected, but a consistent laterality effect was observed, the right loin on average being almost 2°C warmer than the left at 3 hr postmortem regardless of prior unilateral or bilateral stimulation. This temperature difference appears to be a localized phenomenon due to the asymmetric distribution and “tightness” of the kidney fat overlying the interior surface of the central loin area.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08555.x
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  • 7
    Electronic Resource
    Electronic Resource
    USE OF WHOLE-BODY PERFUSION IN THE STUDY OF MUSCLE GLYCOLYSIS (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY The muscles of stress-susceptible animals exhibit an extremely rapid rate of glycolysis when subjected to either excision or exsanguination anoxia. The adaptation of the whole-body perfusion technique to the intact animal makes it possible to study the influence of a wide variety of reagents while maintaining the structural integrity of the musculature. This paper outlines the perfusion technique as applied in this laboratory to adult pigs, and in addition describes a biopsy procedure which permits the use of one longissimus muscle as an untreated control for the other, thereby overcoming the problem of wide inter-animal variability. Results are presented of experiments designed to validate the perfusion and biopsy routines, and an account is given of preliminary investigations of the effects of added calcium and magnesium ions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15125.x
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  • 8
    Electronic Resource
    Electronic Resource
    STUDIES IN MEAT TENDERNESS. 9. The Tenderness of Various Lamb Muscles in Relation to Their Skeletal Restraint and Delay Before Freezing (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY Lamb muscles vary widely in their response to pre-rigor freezing of the carcass. Three of the eight muscles examined were toughened very considerably by this treatment; increasing the delay before freezer-entry produced a great improvement in their tenderness, particularly when the holding period at 18°C was lengthened from 10 to 16 hr. At the other extreme, three muscles were very acceptably tender despite early freezing; when the carcasses were delayed for 10 hr at 18° before entering the freezer, these muscles were slightly though significantly tougher than those from carcasses frozen either earlier (0–5 hr) or later (16–24 hr). The reactions of the two remaining muscles were between those of the extreme categories and differed appreciably from each other. All three members of the tender class and both those of intermediate behavior toughened very significantly when their skeletal attachments were severed at one end just before chilling, whereas the two members of the tough class which were severed in this way were not greatly affected by the treatment. It was possible to study the tenderness of five of the muscles as a direct function of shortening during pre-rigor chilling; the relationship closely resembled that observed earlier in excised bovine muscle. There thus appears to be no intrinsic difference among the muscles of the lamb carcass in their potential to shorten and toughen. The difference lies rather in the degree of stretch or slack imposed on them by their attachments, for this determines the extent to which shortening can proceed before skeletal restraint is encountered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15130.x
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  • 9
    Electronic Resource
    Electronic Resource
    RATE OF pH DECLINE IN BEEF MUSCLE STORED AT ABOVE- AND BELOW-FREEZING TEMPERATURES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A highly significant linear relationship exists between pH decline and lactic acid accumulation during development of rigor mortis in beef stemomandibularis muscle at both -3°C and 15°C. No acceleration of the “overall” rate of rigor development was observed in these muscles as the storage temperature was reduced from 0 to -3°C. It was observed, however, that the rate of rigor development over the first 5-7 hr of storage was greater at both 0 and -2°C than at 15°C. The complex, nonlinear rates of pH decline, especially at 0 and -2°C were mathematically evaluated using spline analysis to define the rates of rigor development during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09115.x
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  • 10
    Electronic Resource
    Electronic Resource
    Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The tenderness of meat removed from the carcass in a pre-rigor condition is highly dependent on the extent of the cold shortening which occurs after excision. The relationship between shortening and tenderness is complex. A decrease of up to 20% of the initial excised length does not exert a significant effect, hut toughness increases rapidly with further shortening beyond this point, reaching a peak of several times its original value (in terms of shear force required) at a shortening of about 40%. With yet further shortening, the meat becomes progressively more tender until, at about 55-60% shortening, it is cleaved about as easily as meat in which less than 20% shortening has occurred.The presence of intact skeletal attachments does not necessarily overcome the development of shortening-induced toughness. It is shown that a pre-rigor muscle which is absolutely fixed in over-all length is still capable of appreciable shortening in one zone, with compensating lengthening elsewhere, if the application of cold is uneven along its surface.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00520.x
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