Title: THERMAL EFFECTS ON THE LENGTH OF SARCOMERES IN MUSCLES HELD AT DIFFERENT TENSIONS
Abstract: Journal of Food ScienceVolume 40, Issue 1 p. 24-27 THERMAL EFFECTS ON THE LENGTH OF SARCOMERES IN MUSCLES HELD AT DIFFERENT TENSIONS P. V. J. HEGARTY, P. V. J. HEGARTY Departments of Food Science & Nutrition and Animal Science, University of Minnesota, St. Paul, MN 55108Search for more papers by this authorC. E. ALLEN, C. E. ALLEN Departments of Food Science & Nutrition and Animal Science, University of Minnesota, St. Paul, MN 55108Search for more papers by this author P. V. J. HEGARTY, P. V. J. HEGARTY Departments of Food Science & Nutrition and Animal Science, University of Minnesota, St. Paul, MN 55108Search for more papers by this authorC. E. ALLEN, C. E. ALLEN Departments of Food Science & Nutrition and Animal Science, University of Minnesota, St. Paul, MN 55108Search for more papers by this author First published: January 1975 https://doi.org/10.1111/j.1365-2621.1975.tb03727.xCitations: 23 Scientific Journal Series Paper No. 8699, Minnesota Agricultural Experiment Station. We thank Mrs. K.J. Dahlin, Dept. of Laboratory Medicine for preparing the electron micrographs and Miss Penny Sugden and Mr. Patrick Oguagha for technical assistance. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat REFERENCES Aronson, J.F. 1966. A melting point for the birefringent component of muscle. J. Cell Biol. 30: 453. Bendall, J.R. and Voyle, C.A. 1967. A study of the histological changes in the growing muscles of beef animals. J. Food Technol. 2: 259. Dubé, G., Bramblett, V.D., Judge, M.D. and Harrington, R.B. 1972. Physical properties and sulfhydryl content of bovine muscles. J. Food Sci. 37: 23. Goldspink, G. 1970. Morphological adaptation due to growth and activity. In “ The Physiology and Biochemistry of Muscle as a Food.” Ed. E.J. Briskey, R.G. Cassens and B.B. Marsh, Vol 2, p. 551. The University of Wisconsin Press, Madison . Goll, D.E. 1970. In “ The Physiology and Biochemistry of Muscle as a Food.” Ed. E.J. Briskey, R.G. Cassens and B.B. Marsh, Vol 2, p. 822. The University of Wisconsin Press, Madison . Hagopian, M. 1970. Contraction bands at short sarcomere length in chick muscle. J. 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Some observations on the histology of cold-shortened muscle. J. Food Technol. 4: 275. Weidemann, J.F., Kaess, G. and Carruthers, L.D. 1967. The histology of pre-rigor and post-rigor ox muscle before and after cooking and its relation to tenderness. J. Food Sci. 32: 7. Welbourn, J.L., Harrington, R.B. and Stadelman, W.J. 1968. Relationships among shear values. sarcomere lengths and coding procedures in turkeys. J. Food Sci. 33: 450. Citing Literature Volume40, Issue1January 1975Pages 24-27 ReferencesRelatedInformation
Publication Year: 1975
Publication Date: 1975-01-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 24
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