ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Post-mortem tension changes of rabbit psoas and beef geniohyoideus and semitendinosus muscle were studied. A special device was constructed and used to measure these changes while holding the muscle isometrically. It has been possible to demonstrate a pattern of tension development and cessation in rabbit muscle at 24°C and in beef muscle at 0°, 10°, and 24°C. With rabbit muscle no tension development was detected at 0° or 10°C. Initiation of tension development is affected by the ante-mortem state of the animal as well as by temperature. The post-mortem tension decline occurs after the disappearence of ATP and evidently is not related to ATP degradation. Possible relationships between post-mortem tension changes and meat tenderness are discussed.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1967.tb01283.x
Permalink