The mechanism of cold‐induced shortening in beef muscle
- 1 March 1974
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 9 (1) , 51-58
- https://doi.org/10.1111/j.1365-2621.1974.tb01744.x
Abstract
Summary: When pre‐rigor beef muscle is chilled, it undergoes a slow contracture from the coupling of mechanical and chemical events within the myofibrils. Cold‐shortening occurs through a thirty‐ to forty‐fold increase in the concentration of ionic calcium in the myofibrillar region as the temperature of pre‐rigor muscle is reduced from 15°C to 0°C.This publication has 18 references indexed in Scilit:
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