Abstract
An elastic gel as white gum is yielded when the shark musele (Squalus sucklyi) is smoked after steeping in aciditic solution, and in this paper are discussed the change of elasticity of the muscle during smoking, by measuring force required to push a sphere, 2cm in dia., into the muscle for 0.5mm deep, and the optimum pH-value at which the elasticity take place strongly. The experimental results are as shown in Fig. 1 and 2. It is valuable to mention that the pleasant taste and its continuity of the manufacture depends mostly upon the elasticity of the muscle.
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