articleTop 10% cited
A cold shortening effect in beef muscles
Journal of the Science of Food and Agriculture · 1963 · Vol. 14(11) · pp. 787–793
Abstract
Abstract Isolated fresh beef muscles have been found to shorten more at 2° than at 37°. Minimum shortening occurs in the temperature region of 14–19°. At higher temperatures shortening coincides with the onset of rigor mortis but at low temperatures it begins rapidly and usually immediately. This shortening is reversible. Three different beef muscles show this effect but two rabbit muscles do not.
Meat and Animal Product QualityAgriculture Sustainability and Environmental ImpactMuscle metabolism and nutritionRigor mortisAnimal scienceChemistryBiologyAnatomy
Citations
573
FWCI
6.04
field-weighted impact
References
9
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97%
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