title: A comparison between tensile and shear adhesive strength of meat-myosin junctions.
abstract: A model meat-myosin gel junction was used to compare the adhesive strength of binding junctions when subject to tensile or shear forces. This comparison was made on junctions cooked to 80°C with three different alignments of muscle fibres with respect to the junction plane. Tensile adhesive strength (TAS) and shear adhesive strength (SAS) did not differ significantly when fibres in both of the bound pieces of meat were perpendicular to the plane of the myosin gel function (90°/90° junction). However, SAS was higher than TAS if the muscle fibres in one or both of the meat pieces were parallel to the plane of the junction. This suggests that tensile failure of binding junctions is the more likely mode of failure. Differences between SAS and TAS in any one junction orientation were small compared to the effect of muscle fibre orientation with respect to the junction; both TAS and SAS were highest for 90°/90° junctions and lowest when muscle fibres in both meat pieces were parallel to the junction (0°/0° junctions).
authors: AFRC Institute of Food Research-Bristol Laboratory, Langford, Bristol BS18 7DY, Great Britain.
authors: S M
authors: SM
authors: Donnelly
authors: P P
authors: PP
authors: Purslow