Dimensional changes of isolated endomysia on heating.

The role of endomysial shrinkage in determining cooking loss was investigated directly by observations on the dimensional changes of isolated endomysial sheaths on heating up to 80°C. Maximum shrinkage of 70% in diameter and 40% in length was observed, corresponding to a volume decrease of over 90%. The temperature at which half the maximal shrinkage occurs is in the range 52-61°C. Minor differences in shrinkage behaviour were observed depending on the methods used to support the endomysia. The dimensional changes of the isolated endomysial sheaths are greater than those reported for whole meat. It is concluded that endomysial shrinkage has the potential to completely account for fluid expulsion from meat on cooking.