Construct · 1 fields · 1 citations

cold shortening: a standalone construct

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coldshortening1 CONSTRUCTCold shorteningLOCKER · MEAT SCIENCE

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Meat science

strong contraction of pre-rigor muscle chilled too quickly, which shortens sarcomeres and toughens the meat.

In meat science, cold shortening refers to strong contraction of pre-rigor muscle chilled too quickly, which shortens sarcomeres and toughens the meat. This meaning comes from Locker (1963) in Journal of the Science of Food and Agriculture.[1]

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Nearby constructs

contraction4 fields · 4 citationsjingle · one word, four constructsmuscle1 fields · 1 citationsanchor · a standalone constructpH-temperature window1 fields · 1 citationsanchor · a standalone construct

References

  1. Locker, R. H., & Hagyard, C. J. (1963). A cold shortening effect in beef muscles. Journal of the Science of Food and Agriculture, 14(11), 787-793. https://doi.org/10.1002/jsfa.2740141103

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