Tidsskrift : Journal of Muscle Foods , vol. 14 , p. 265–280 , 2003
Utgiver : Blackwell Publishing
Trykt : 1046-0756
Elektronisk : 1745-4573
Publikasjonstype : Vitenskapelig artikkel
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Muscle tension and shortening were continuously registered in temperature controlled rigormeters (Rigotech) 1.5-20.5 h post mortem in M. longissimus dorsi from 30 young bull exposed to two different chilling rates. To ensure reproducible rigormeter measurements a polyacrylamid gel was initially manufactured and tested in the six rigormeters employed in the study. Moreover, sarcomere length in fresh beef and Warner-Bratzler (WB) shear force in cooked beef were measured and correlated to muscle tension and shortening. Shortening correlated to neither WB shear force nor sarcomere length, whereas tension explained 61% of the variation in WB shear force, however with no obvious connection to sarcomere length. An inverse relationship between tension and WB shear force was observed.