Bovine longissimus muscles with postmortem pH in the range 5.5 -7.0 were subjected to different postmortem temperatures of l", 4", 25" and 37°C. Intact beef sides with different postmortem pH were also subjected to two different environmental temperatures of 1" and 25°C. High pH muscles exhibited an extensive degradation of Z-lines, whereas low pH muscles showed a preferential degradation of M-lines and myosin heavy chains. Intermediate pH muscles did not show much degradation of muscle proteins, resulting in tougher meat than either low or high pH muscles. High postmortem temperatures enhanced the degradation of muscle proteins in excised and incubated muscle strips, but the delayed chilling of intact beef sides at 25°C for 8-hr did not affect either the structural changes or meat tenderness.

Skeletal muscle growth following denervation and denervation plus passive stretch was characterized in the patagialis muscle of normal and dystrophic chicks until 8 wk of age. In both genotypes, muscles denervated at 1 wk of age grew at reduced rates compared with contralateral control muscles whether or not they were passively stretched. Histograms of fiber size distributions as well as morphological criteria showed that passive stretch of denervated dystropic muscles substantially delayed the development of pathology. Denervation alone provided less protection. There was no evidence of fiber necrosis in any denervated dystrophic muscle, although many fibers did exhibit extreme hypertrophy and abnormal morphology. When denervated dystrophic muscles were allowed to reinnervate, growth and development of pathology was rapid. Because denervation, denervation with passive stretch, or passive stretch alone retards, but does not prevent, the development of pathology, it is concluded that dystrophy in the chick is a myogenic defect that is exacerbated by neurally mediated contractile activity.