Theoretical strain ranges in raw meat

Rheological data obtained in a compression test of raw meat samples are expressed on the basis of actual meat length ratio which takes into account pre-rigor strains, during contraction or stretching, and post-rigor strains occurring during post-rigor contraction or during the compression test. The relationship between the deformation of collagenous fibres and that of meat sample gives the critical compression ratio at which the collagenous fibres undergo tension. A theoretical curve is given to explain the variation in the critical compression ratio with initial state of sample. The curve is used to define theoretical strain ranges in which predominantly one structure (muscle fibres, elastin fibres or collagenous fibres) is involved and consequently can be analysed.