caa a22 4500 397567715 CHVBK 20180308164832.0 cr unu---uuuuu 161202e199606 xx s 000 0 eng 10.3382/ps.0750797 doi (NATIONALLICENCE)oxford-10.3382/ps.0750797 The Influence of Temperature on Broiler Breast Muscle Shortening and Extensibility [Elektronische Daten] [P. A. PAPINAHO, D. L. FLETCHER] The purpose of this study was to characterize the influence of temperature on muscle shortening and extensibility in broiler breast muscle (Pectoralis major). The extent of prerigor muscle shortening has been shown to affect the ultimate tenderness of meat, whereas a decrease in extensibility has traditionally been used to define rigor mortis in muscle. Muscle shortening over time was determined at three incubation temperatures: 0, 23, and 41 C. Shortening was measured on intact and excised muscles, as well as on muscle strips with and without attached weight (200 g). The time a muscle strip needed to reach loss of extensibility was also determined at each of the three incubation temperatures. The intact and excised muscles showed some evidence of both cold and rigor (hot) shortening. No extreme shortening effects were found in the muscle strips incubated with or without attached weight. The use of muscle strips to predict intact muscle or excised whole muscle shortening in a complex muscle such as poultry Pectoralis may be limited. The time required to loss of extensibility of the muscle strips, i.e., rigor completion, was 5.5, 4.5, and 0.8 h at 0, 23, and 41 C, respectively. The results show that cold-induced shortening may contribute to toughening of early deboned broiler breast muscle, but its impact on commercial processing and subsequent meat tenderness does not appear to be consistent. © 1996 Poultry Science Association, Inc. Processing and Products nationallicence broiler nationallicence breast muscle nationallicence shortening nationallicence extensibility nationallicence rigor mortis nationallicence PAPINAHO P. A. Department of Food Technology, P.O. Box 27, FIN-00014 University of Helsinki, Helsinki, Finland aut FLETCHER D. L. Department of Poultry Science, University of Georgia, Athens, Georgia 30605 aut Poultry Science Oxford University Press 75/6(1996-06), 797-802 0032-5791 75:6<797 1996 75 ps https://doi.org/10.3382/ps.0750797 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.3382/ps.0750797 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- PAPINAHO P. A. Department of Food Technology, P.O. Box 27, FIN-00014 University of Helsinki, Helsinki, Finland aut NATIONALLICENCE 700 1- FLETCHER D. L. Department of Poultry Science, University of Georgia, Athens, Georgia 30605 aut NATIONALLICENCE 773 0- Poultry Science Oxford University Press 75/6(1996-06), 797-802 0032-5791 75:6<797 1996 75 ps Metadata rights reserved CC BY-NC-4.0 http://creativecommons.org/licenses/by-nc/4.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-oxford