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[Cooling-induced contraction of mutton].

H Specht, E Radespiel, J Kunis

    Die Nahrung
    |January 1, 1983
    PubMed
    Summary

    Cooling mutton below 10°C significantly increases toughness due to muscle contraction. Greater than 15-20% contraction leads to substantial tenderness loss in lamb meat.

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    Influence of milk on the bioavailability of doxycycline--new aspects.

    Infection·1989

    Area of Science:

    • Food Science
    • Meat Science
    • Animal Science

    Context:

    • Understanding the impact of post-mortem handling on meat quality is crucial for the meat industry.
    • Mutton tenderness is a key attribute influencing consumer acceptance and market value.

    Purpose:

    • To investigate the effect of cooling temperatures on mutton tenderness.
    • To determine the relationship between muscle fiber contraction and meat toughness.

    Summary:

    • Cooling mutton to temperatures below 10°C results in a significant increase in toughness.
    • Muscle fiber (myomere) and muscle fiber length measurements revealed that contractions exceeding 15-20% correlate with marked losses in tenderness.

    Impact:

    • Findings provide critical data for optimizing chilling protocols to preserve mutton quality.
    • This research aids in developing strategies to enhance the tenderness and consumer appeal of mutton products.

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