title: Effect of restraint on the thermal transitions of tendon.
abstract: Sheep tendon samples that had been given a heat treatment in 0·9% sodium chloride solution at temperatures above their normal shrinkage temperature (ST) were examined by differential scanning calorimetry. If the tendon was not restrained from shrinkage during the heat treatment, no endothermic transition in the region of 60°C was subsequently detected by calorimetry. If it was restrained an endothermic transition was then detected, the magnitude of which was inversely related to the shrinkage allowed to occur during heat treatment. Values for transition heat (ΔH) and transition temperature (T(1,2)) of tendon samples restrained at their original taut length and heat treated 10°-15°C above the ST were similar to those found for unheated control samples. However, increase in the temperature of the heat treatment to 20°-30°C above the ST resulted in a decrease in both ΔH and T(1,2) and the transition became broader.
authors: CSIRO Division of Food Research, Meat Research Laboratory, PO Box 12, Cannon Hill, Queensland, Australia.
authors: J J
authors: JJ
authors: Macfarlane
authors: M B
authors: MB
authors: Smith