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Therefore, their response to cold shortening and conditioning behavior differ.
One of the modes of action of ES in the improvement of tenderness is avoidance of cold shortening (Cross, 1979; Bouton et al.
2005) also demonstrated that minimizing cold shortening is of greatest importance in lamb and can be best addressed by ensuring that muscle temperatures are not below 10[degrees]C before pH reaches to 6.
With a pastry cutter or two knives, cut cold shortening into dry ingredients, or use food processor, pulsing until dough looks like coarse meal.
For beef and lamb, employing chilling parameters that minimize cold shortening is of the greatest importance and can be best addressed by ensuring muscle temperatures are not below 10[degrees]C before pH reaches 6.