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tenderness of the resultant meat and the ishes over time with some deviations, in that
restructured whole-tissue products. A mus- protein extractability in beef and venison
cle-stretching device (Sarcostretch) was used stored frozen for 1 month or chilled for 2 to
by Farouk et al. (2005a) to stretch prerigor 3 weeks is higher than that of fresh beef just
bovine Mm. semitendinosus, semimembrano- after rigor attainment (Farouk and Wieliczko
sus, and bicep femoris, and the authors found 2002; Zhang et al. 2005; Farouk et al. 2007;
that the muscles were lengthened by 43% to Farouk and Freke 2008). In other words, the
97%; overall, stretching improved tender- optimum time postmortem to maximize the
ness, uniformity, presentation, and portion extraction of meat proteins in chilled meat
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