Influence of Contracture on Breaking Strength in Carp Muscle

抄録

Influence of contracture on the breaking strength was studied using caffeine contracture in ordinary carp muscle. The progressive speed of muscle contracture increased in caffeine contracture at lower temperatures and the contractile percentage of muscle attained maximum values for about 1 h. The breaking strength of muscle was larger in the maximum value of contractile percentage than immediately after death. The increasing rate of the breaking strength was in proportion to the percentage of muscle contracture and about 9 g per 1%.
In an experiment of rigor mortis, the maximum value of muscle contracture was very large in storage at 30°C, however, the breaking strength was much smaller in the maximum value of contractile percentage than immediately after death. In storage at 0 and 15°C, the maximum value of muscle contracture was small, and the breaking strength after storage in comparison immediately after death were either smaller or larger, and differed by the position of the muscle. As a result, the breaking strength did not correspond with contractile percentage of muscle in rigor mortis, indicating that this result was obviously different from that of caffeine contracture by the influence of tenderization.