“…In the muscle of burnt meat, indices such as muscular firmness [14], muscular pH [1,2,14], muscular ATP concentration [14], and salt solubility of myofibrillar proteins [1,2], which decrease postmortem, show more rapid Different letters indicate a significant difference decreases than observed for normal muscle. Conversely, indices such as drip of muscle [3,20], muscular lactate concentration [14], and whiteness of muscle [3,14], which increase postmortem, show more rapid increases compared with those observed for normal muscle.…”