Variations in water-holding capacity due to changes in the fibre diameter, sarcomere length and connective tissue morphology of some beef muscles under acidic conditions below the ultimate pH.

@article{Rao1989VariationsIW,
  title={Variations in water-holding capacity due to changes in the fibre diameter, sarcomere length and connective tissue morphology of some beef muscles under acidic conditions below the ultimate pH.},
  author={M V S S T Subba Rao and N F Gault and Seamus Kennedy},
  journal={Meat science},
  year={1989},
  volume={26 1},
  pages={19-37}
}
The water-holding capacities (WHC) of six different beef muscles were measured over the pH range 5·7 to 4·0. Corresponding changes in the morphology of muscle fibres and connective tissue were observed by light microscopy. WHC increased over the pH range 5·1 to 4·0 in all muscles, with the M. longissimus dorsi (LD) having significantly higher (p < 0·05) swelling ratios than the other muscles at pH 4·3 and pH 4·0. In all muscles, swelling increased across and along the muscle fibre axis between… CONTINUE READING

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