## Abstract Quantitative relationships have been established between preβrigor 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
Temperature-dependent cooking toughness in beef
β Scribed by C. Lester Davey; Kevin V. Gilbert
- Publisher
- John Wiley and Sons
- Year
- 1974
- Tongue
- English
- Weight
- 439 KB
- Volume
- 25
- Category
- Article
- ISSN
- 0022-5142
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## Abstract Measurements have been made of the rate of pH fall postβmortem in excised beef __sternomandibularis__ muscles held in a linear temperature gradient. A minimum rate of pH fall was observed between 10 and 12Β°C and the rate increased as the temperature was further reduced towards 0Β°C, a ph