Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughness.

@article{Lepetit2000ModellingTE,
  title={Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughness.},
  author={Jacques Lepetit and Alejandro Grajales and Roland Favier},
  journal={Meat science},
  year={2000},
  volume={54 3},
  pages={239-50}
}
Normal and contracted pieces of Semimembranosus and Longissimus Dorsi muscles from cull cows were cooked for 90 min at temperatures up to 80°C. For both muscles, at 50°C the normal samples have higher breaking stress than contracted samples. The breaking stress of normal samples decreases at 55°C. This decrease is not observed for contracted samples. The contracted samples become the tougher above 60°C. Drip and cooking losses are the highest in contracted samples. Sarcomere length decreases… CONTINUE READING

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