Bendall J R, Restall D J
2 Water Lane, Histon, Cambs, Great Britain.
Meat Sci. 1983 Feb;8(2):93-117. doi: 10.1016/0309-1740(83)90009-8.
When single myofibres are heated in an aqueous medium up to temperatures of 90°C at pH 5·5, they do n ot shorten but instead decrease in diameter. This decrease begins slowly at 40° and reaches a maximal rate and extent at 60°, when the myofibre volume has decreased to 50% of the initial volume and about 60% of the cell water has been expelled. The myofibres behave similarly when the pH of the medium is raised to 6·8, but the loss of cell water is considerably less (about 42%). When small myofibre bundles are heated from 10° to 60° they behave similarly to single myofibres by decreasing, in diameter only, from 40° to about 63°. At the latter temperature their volume has decreased to 60% of the initial value and about 48% of the bundle water has been expelled. Above 64° the bundles shorten, the shortening reaching about 30% of the initial length at 90°. This shortening, combined with the diameter decrease, leads to a volume decrease to 43% of the initial value and to a loss of about 68% of the cell water.
当单根肌纤维在pH值为5.5的水性介质中加热至90°C时，它们不会缩短，反而直径会减小。这种减小在40°C时开始缓慢，在60°C时达到最大速率和程度，此时肌纤维体积已降至初始体积的50%，约60%的细胞内水分已被排出。当介质的pH值升至6.8时，肌纤维的表现类似，但细胞内水分的损失要少得多（约42%）。当小肌纤维束从10°C加热到60°C时，它们的表现与单根肌纤维类似，仅直径从40°C开始减小，到约63°C时。在后者温度下，它们的体积已降至初始值的60%，约48%的束内水分已被排出。高于64°C时，肌纤维束会缩短，在90°C时缩短量达到初始长度的约30%。这种缩短与直径减小相结合，导致体积降至初始值的43%，细胞内水分损失约68%。
