The authors studied the effects of various cooling temperatures on the tenderness of mutton. It was found that a marked increase in toughness is produced in particular by temperatures less than 10 degrees C. Measurements of the length of myomere and muscle fibres indicate the relationship between toughness and muscular contraction, contractions of more than 15-20% leading to marked losses in tenderness.
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| http://dx.doi.org/10.1002/food.19830270333 | DOI Listing |
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