DOWNLOAD<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Differential scanning calorimetry (DSC) was used to follow the changes in the endothermic transitions of beef muscle during conditioning. Sternomandibularis muscle held at 5\u00baC from 2-8 days post-mortem resulted in a significant (P < 0.05) drop in total heat of transition (\u0394H) from 3.8 to 3.0 J\/g. The myosin transition decreased from 57.8\u00ba to 55.2\u00baC while the actin transition increased<\/p>\n
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![\"\"](\"https:\/\/secure.compusense.com\/wp-content\/uploads\/2018\/02\/Conditioning-300x212.png\")
Differential scanning calorimetry (DSC) was used to follow the changes in the endothermic transitions of beef muscle during conditioning. Sternomandibularis muscle held at 5\u00baC from 2-8 days post-mortem resulted in a significant (P < 0.05) drop in total heat of transition (\u0394H) from 3.8 to 3.0 J\/g. The myosin transition decreased from 57.8\u00ba to 55.2\u00baC while the actin transition increased from 81.8\u00ba to 83.2\u00ba (P < 0.05). Storage time and temperature were varied to generate a response surface of thermal data for psoas major and semimembraneous muscle. The decrease in \u0394H of psoas major was optimal between 10 \u00ba and 13 \u00baC. Total \u0394H of semimembraneous (3.9 J\/g) was significantly greater (P < 0.05) than that of psoas major (3.4 J\/g).<\/p>\n![\"\"](\"https:\/\/secure.compusense.com\/wp-content\/uploads\/2017\/02\/Line-300x9.png\")
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