Abstract
Changes in the tissue levels of water-extractable calcium and zinc were compared to the known shortening behavior of red and white muscles undergoing aging, thaw rigor or cold shortening. The extractability of calcium and zinc increased during the aging of poultry muscle as the ATP concentrations declined. During thaw rigor ATP was depleted rapidly and, in white muscle, the free calcium and zinc declined for 3min. before increasing. In red muscle, the extractable calcium and zinc concentrations decreased from the initial levels when the muscle was blended while frozen. Extractable zinc levels increased slightly after cold treatment but no change in calcium concentration was detected.
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