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Cold shortening capacity and beef muscle growth

✍ Scribed by C. Lester Davey; Kevin V. Gilbert


Publisher
John Wiley and Sons
Year
1975
Tongue
English
Weight
313 KB
Volume
26
Category
Article
ISSN
0022-5142

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Cold shortening and cooking changes in b
✍ C. Lester Davey; Kevin V. Gilbert πŸ“‚ Article πŸ“… 1975 πŸ› John Wiley and Sons 🌐 English βš– 440 KB

## Abstract Quantitative relationships have been established between pre‐rigor shortening in beef sternomandibularis muscle and cooking shrinkage and weight loss. Shortening induced by cold increases cooking weight loss and shrinkage across the meat grain, but reduces shrinkage along the fibre dire