title: Tensile strength of heat-coagulated myosin fibres.
abstract: Myosin fibres, formed by heat-coagulation under conditions of pH and ionic strength similar to those prevailing in post-rigor meat, exhibited tensile strengths which decreased with fibre diameter. Tensile strengths of the smaller diameter fibres (10-100 μm) ranged from 30 to 3 kg/cm(2). These values resemble breaking strengths reported for cooked meat (e.g. Davey & Gilbert, 1977) but are an order of magnitude higher than strengths reported for heat-set myosin gels (Nakayama & Sato, 1971) and myosin-bonded meat pieces (Macfarlane et al., 1977).
authors: CSIRO Meat Research Laboratory, PO Box 12, Cannon Hill, Queensland 4170, Australia.
authors: N L
authors: NL
authors: King