Abstract
The tensile and adhesive properties of selected beef muscle strips undergoing rigor mortis are presented at various times post mortem. The changes in these mechanical properties of the muscle correlated well with pH and its rate of fall. Additionally, and perhaps most importantly, the shape of the curves generated over the post-mortem ageing times correlate well with changes in extracellular space. The results are discussed and the conclusion drawn that intrafibre water must be considered as a potentially important third factor, in addition to myofibrillar contraction and connective tissue orientation, in the evaluation of meat tenderness.
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