Key result
Meat toughness peaked at 35-40% shortening and had a secondary smaller peak at 25-30% extension, supporting the view that actomyosin configuration determines meat tenderness.
Population
Beef muscles
Design
Preclinical
Authors
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Actomyosin overlap may determine tenderness in animal muscle; leaves open translation to human food systems or dietary research.
The ultimate actomyosin configuration, determined by the degree of overlap of actin and myosin filaments, is a major determinant of meat tenderness.
Marsh et al. (1974) studied this question. Post mortem length change was evaluated on Meat tenderness. Meat toughness peaked at 35-40% shortening and had a secondary smaller peak at 25-30% extension, supporting the view that actomyosin configuration determines meat tenderness.
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