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Meat Sci. 1979 Apr;3(2):135-41. doi: 10.1016/0309-1740(79)90015-9.

Relationship between toughness and troponin T in conditioned beef.

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A.R.C. Meat Research Institute, Langford, Bristol, Great Britain.


During conditioning of beef, the decrease in toughness paralleled the loss of troponin T with time. The rates of increase with temperature gave an energy of activation of 72 kJ/mol for troponin T breakdown and 63 kJ/mol for the reduction in toughness. The extents of reduction of the two components were significantly related; loss of troponin T accounted for about 60% of the variation in toughness. We concluded that measurement of the loss of troponin T rovides a good indicator of the rate and extent of toughness changes during conditioning.

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