What question did this study set out to answer?

To examine how post-mortem temperature variations affect shortening behavior in isolated beef and rabbit muscles.

November 1, 1963Journal of the Science of Food and Agriculture

A cold shortening effect in beef muscles

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Authors

RLR.H. LockerUniversity of Cambridge CHC.J. HagyardWaikato Institute of Technology

Discussion

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Implication

Laboratory investigation demonstrates rapid, reversible cold shortening at 2°C in isolated beef muscles, indicating distinct temperature-dependent contractile mechanisms across species.

Key Points

To examine how post-mortem temperature variations affect shortening behavior in isolated beef and rabbit muscles.
Measured dimensional changes in isolated fresh beef muscles exposed to low (2°C), moderate (14–19°C), and physiological (37°C) temperatures.
Assessed contraction kinetics relative to the onset of rigor mortis and tested for reversibility upon temperature change.
Compared temperature-dependent shortening responses across three types of beef muscles and two types of rabbit muscles.
Beef muscles shortened significantly more at 2°C than at 37°C, whereas minimal shortening occurred within the 14–19°C range.
Chilling at 2°C triggered immediate, rapid, and reversible shortening, whereas high-temperature shortening developed slowly alongside rigor mortis onset.
Cold-induced shortening occurred consistently across all three beef muscles examined but was completely absent in the two rabbit muscles.

Cite This Study

Locker et al. (1963) studied this question.

synapsesocial.com/papers/6a708fa5660549caf2c52a95 https://doi.org/10.1002/jsfa.2740141103

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November 1, 1963Journal of the Science of Food and Agriculture

A cold shortening effect in beef muscles

View Full Paper

Ask AI

Bookmark

Authors

RLR.H. LockerUniversity of Cambridge CHC.J. HagyardWaikato Institute of Technology

Discussion

Member takes

Implication

Laboratory investigation demonstrates rapid, reversible cold shortening at 2°C in isolated beef muscles, indicating distinct temperature-dependent contractile mechanisms across species.

Key Points

To examine how post-mortem temperature variations affect shortening behavior in isolated beef and rabbit muscles.
Measured dimensional changes in isolated fresh beef muscles exposed to low (2°C), moderate (14–19°C), and physiological (37°C) temperatures.
Assessed contraction kinetics relative to the onset of rigor mortis and tested for reversibility upon temperature change.
Compared temperature-dependent shortening responses across three types of beef muscles and two types of rabbit muscles.
Beef muscles shortened significantly more at 2°C than at 37°C, whereas minimal shortening occurred within the 14–19°C range.
Chilling at 2°C triggered immediate, rapid, and reversible shortening, whereas high-temperature shortening developed slowly alongside rigor mortis onset.
Cold-induced shortening occurred consistently across all three beef muscles examined but was completely absent in the two rabbit muscles.

Cite This Study

Locker et al. (1963) studied this question.

synapsesocial.com/papers/6a708fa5660549caf2c52a95 https://doi.org/10.1002/jsfa.2740141103

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