Summary When pre‐rigor beef muscle is chilled, it undergoes a slow contracture from the coupling of mechanical and chemical events within the myofibrils. Cold‐shortening occurs through a thirty‐ to forty‐fold increase in the concentration of ionic calcium in the myofibrillar region as the temperature of pre‐rigor muscle is reduced from 15°C to 0°C.
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Davey et al. (1974) studied this question.
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