By A.M. Pearson, T.R. Dutson
The Advances in Meat study sequence has arisen from a perceived desire for a entire assurance of sure themes which are pertinent to meat and meat items. We, the editors, have made the choice to be aware of a sequence of similar subject matters which are deemed to be impor tant to an realizing of meat, either clean and processed. it really is our honest wish that by way of focusing upon parts with regards to meat technological know-how that researchers who give a contribution to this quantity can't in basic terms replace these fascinated about academia and but in addition promulgate evidence which may bring about options of meat difficulties and relief in bettering the potency of assorted linked business tactics. we've selected to dedicate quantity 1 to electric stimulation in view of the frequent curiosity in its meat purposes. even supposing the classical learn by means of A. Harsham and Fred Deatherage used to be released in 1951, it was once no longer accredited through the beef because of a few elements which are mentioned within the textual content. those investigators did, even if, lay the foundation for contemporary electric stimulation of carcasses by way of their specified experiences at the results of various present, voltage, fre quency, wave types, and time. the fundamental info supplied via those staff kept a large amount of experimentation by means of those that subse quently "rediscovered" electric stimulation.
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Additional info for Advances in Meat Research: Volume 1 Electrical Stimulation
Conveniently, Davey and Gilbert (1975) present diagrams that compare meat cooked 40 min at 60 and at 80 a C (Fig. 12). The 60 a C curve follows exactly the shape of the 80a C curve, but at lower shear values. Peak toughness remains at the same degree of shortening. The curves shown are for young ox neck muscle, but a similar result was obtained for old bull neck muscle. If the G-filaments determine the properties of cooked myofibrils, then it seems reasonable to conclude that the essential changes leading to the characteristic curve have been achieved by a mild cooking, sufficient to denature G-filaments, but not the collagen net, which remains slack and contributes little to the shear force measurement on the MIRINZ tenderometer.
14, 787. H. G. 1975. Histology of highly stretched beef muscle. I. The fine structure of grossly stretched single fibres. J. Ultrastruct. Res. 52, 64. H. G. 1976A. Histology of highly stretched beef muscle. II. Further evidence on the nature and location of the G-filaments. J. Ultrastruct. Res. 55, 157. H. G. 1976B. Histology of highly-stretched beef muscle. IV.
The influence of chilling temperature on the toughness of loin muscles from young calves and bulls. In Symp. 2. p. 451. Meat Res. , Langford, England, 1972. R. B. 1975. Mitochondrial calcium and post mortem muscle shortening. Biochem. Biophys. Res. Comm. 65, 478. C. E. 1967. Molecular properties of post mortem muscle. 4. Effect of temperature on ATP degradation, isometric tension and shear resistance of bovine muscle. J. Food Sci. 32, 390. E. and SUZUKI, A. 1972. Ca + + specific removal of Z-lines from rabbit skeletal muscle.
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