EVALUATION OF CERTAIN PHYSICAL PROPERTIES OF MEAT USING A UNIVERSAL TESTING MACHINE

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Abstract
ABSTRACT— The Instron tester served to evaluate physical properties of uncooked rabbit and beef muscle including work of rupture, breaking strength, break elongation elasticity and stress relaxation. These methods measure variations in muscle type, aging and post‐mortem treatments comparably with shearing instruments. Shank showed higher tensile properties than tenderloin, less elasticity and lost more applied stress. With rabbit, the breaking force of longissimus dorsi unrestrained during rigor was .237 Ib/g ± 7.5% for samples 5.0 cm by 0.2–0.5 cm 2 while restrained muscle gave .168 ± 9.9% and also exhibited higher elasticity and break elongation. Post‐mortem aging decreased tensile properties and elasticity. Psoas muscle, characterized by more coextensive fibers, had higher tensile properties than longissimus dorsi.

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