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Advances in Meat Research pp 1–44Cite as

Cold-induced Toughness of Meat

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Abstract

Before 1960, ideas about meat tenderness tended to be dominated by the role of connective tissue, of which the quantity, quality, and arrangement were held to be important (Ramsbottom et al. 1945). There is still no reason to doubt this judgment. The improvement in tenderness on aging, without much apparent change in the connective tissue, might perhaps have been expected to direct more attention to the myofibrillar component. However, in the late 1950s, the time was only just ripe for serious study of the myofibril. Acceptance of the sliding filament theory of muscular contraction was a recent event in muscle biology. The power of electron microscopy was making an impact in that field but had barely touched meat science. However, it was not so much these exciting developments that led to a new interest in the myofibrillar contribution to toughness, but a much more mundane observation.

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    R. H. Locker

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Locker, R.H. (1985). Cold-induced Toughness of Meat. In: Advances in Meat Research. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-5939-5_1

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