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A Comparison of Isometric Tension and Differential Scanning Calorimetry Measurements on Meat

机译:A Comparison of Isometric Tension and Differential Scanning Calorimetry Measurements on Meat

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摘要

ABSTRACTThe isometric tension developed in strips of stretched and cold‐shortened muscle samples while heated up to 85°C showed six transitions. Preheating at 50°C or 60°C eliminated most transitions in samples from very young animals except for those near 80°C. Differential scanning calorimetry results obtained for samples from young and old animals were similar, but the peak assigned to connective tissue changed from 61°C to 65°C with age. The age effect indicated some of these differences were due to collagenous connective tissue. The transitions near 80°C were effectively eliminated by a pressure treatment known to denature actin—an indication that actin might still be structurally viable at temperatures under or clo

著录项

  • 来源
    《journal of food science》 |1987年第6期|1455-1460|共页
  • 作者

    S. L. BEILKEN; P. V. HARRIS;

  • 作者单位
  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 英语
  • 中图分类
  • 关键词

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