Published 2003

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Publication details

Journal : Journal of Muscle Foods , vol. 14 , p. 265–280 , 2003

Publisher : Blackwell Publishing

International Standard Numbers :
Printed : 1046-0756
Electronic : 1745-4573

Publication type : Academic article

Contributors : Rosenvold, K.; Slinde, Erik; Andersen, H. J.; Hildrum, Kjell Ivar

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


Muscle tension and shortening were continuously registered in temperature controlled rigormeters (Rigotech) 1.5-20.5 h post mortem in M. longissimus dorsi from 30 young bull exposed to two different chilling rates. To ensure reproducible rigormeter measurements a polyacrylamid gel was initially manufactured and tested in the six rigormeters employed in the study. Moreover, sarcomere length in fresh beef and Warner-Bratzler (WB) shear force in cooked beef were measured and correlated to muscle tension and shortening. Shortening correlated to neither WB shear force nor sarcomere length, whereas tension explained 61% of the variation in WB shear force, however with no obvious connection to sarcomere length. An inverse relationship between tension and WB shear force was observed.