Abstract
AbstractA study has been made of the effect of holding temperature on the ageing of beef sternomandibularis muscle. Ageing rate increased exponentially up to 40°C, rose more slowly to a maximum at 60°C, and then decreased sharply to approach zero at 75°C. The temperature coefficient of ageing was 2.4 and was constant over the range 0–40°C. This high Q10 was reflected in the high positive enthalpy of activation, (61.5 kJ). The extent of ageing was also sensitive to holding temperature; maximal extent of ageing was achieved up to ∼60°C, above this, the extent fell to a minimum at ∼65°C, despite the fact that the initial ageing rate at this temperature was still quite high.
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