No abstract

No abstract

SUMMARY— Post‐mortem tension changes of rabbit psoas and beef geniohyoideus and semitendinosus muscle were studied. A special device was constructed and used to measure these changes while holding the muscle isometrically. It has been possible to demonstrate a pattern of tension development and cessation in rabbit muscle at 24°C and in beef muscle at 0°, 10°, and 24°C. With rabbit muscle no tension development was detected at 0° or 10°C. Initiation of tension development is affected by the ante‐mortem state of the animal as well as by temperature. The post‐mortem tension decline occurs after the disappearence of ATP and evidently is not related to ATP degradation. Possible relationships between post‐mortem tension changes and meat tenderness are discussed.

No abstract