Abstract
IF an excised beef muscle is exposed to a temperature of 0°–10° C soon after death, a shortening of considerable magnitude occurs during the subsequent 1–5 h1. Both the extent and the rate of shortening are less with higher temperature in this range, and also with longer delay before exposure to the cold environment. By appropriate selection of temperature and delay, therefore, shortening values ranging from nothing to more than 60 per cent of the initial length can be obtained.
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References
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MARSH, B., LEET, N. Resistance to Shearing of Heat-denatured Muscle in Relation to Shortening. Nature 211, 635–636 (1966). https://doi.org/10.1038/211635a0
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DOI: https://doi.org/10.1038/211635a0
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