Differential scanning calorimetry (DSC) was used to follow the changes in the endothermic transitions of beef muscle during conditioning. Sternomandibularis muscle held at 5°C from 2–8 days postmortem resulted in a significant (P < 0.05) drop in the total heat of transition (ΔH) from 3.8 to 3.0 J/g. The myosin transition decreased from 57.8° to 55.2°C while the actin transition increased from 81.8° to 83.2°C (P < 0.05). Storage time and temperature were varied to generate a response surface of thermal data for psoas major and semimembraneosus muscle. The decrease in °H of psoas major was optimal between 10° and 13°C. Total ΔH of semimembraneosus (3.9 J/g) was significantly greater (P < 0.05) than that of psoas major (3.4 J/g).
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Findlay et al. (1984) studied this question.
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