Abstract
The results of the research established a link between the tension of the muscle fiber contraction and a temperature of heating. The obtained data indicate that the value of the tension of the contraction depends on the cross-sectional area of meat samples — the larger the cross-sectional area, the lower the tension of the contrac-tion, which is conditioned by non-uniform heating due to low thermal conductivity of meat. The equation characterizing the dependence of the tension of the muscle fiber contraction on the cross-sectional area of samples is presented. It was estab-lished that the value of the tension of the muscle contraction depended on meat raw material properties. The lowest value of the tension of the contraction was recorded in PSE meat, which, according to the authors’ opinion, was conditioned by abnormal autolysis and loss of functional properties by muscle proteins.
Published Version
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