STRUCTURAL-CHANGES IN BEEF MUSCLE DURING AGING

被引：24

作者：

DAVEY, CL ^{[1
]}

GRAAFHUIS, AE ^{[1
]}

机构：

[1] MEAT IND RES INST NEW ZEALAND INC, HAMILTON, NEW ZEALAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1976年 / 27卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740270402

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The aging of beef muscle set in rigor mortis while restrained at twice its resting, excised length was examined. Aging leads to opening of gaps between the A and I bands of the sarcomere. With the shrinkage of both bands during cooking, the gaps become the major feature of the sarcomere and develop within the tenderizing time-scale. As such they represent the most distinct structural change yet encountered to explain the phenomenon of aging. A possible reconciling of the contradictory views of aging-splitting at the A-I junctions and decay of Z lines-is discussed.

引用

页码：301 / 306

页数：6

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