A note on the dependence of meat texture on the temperature of measurement

Meat cooked at 80 °C has a significantly greater resistance to shear when measured at 20 °C than when measured at 70 °C. However, the texture of meat cooked at 55 °C displays no such temperature dependence. Scanning calorimetry indicates that partial reversion of heat induced collagen unfolding in cooled, well cooked meat may explain the increased toughness of the cooled samples.