AbstractThe aerobic surface of ox muscle remains in a pre‐rigor condition for periods of up to a month if microbial growth is inhibited. Thaw shortening and surface pH were the principal criteria. The tissue also shortened in response to chilling or heating, but not to high voltage.At 15 °C, with free access of air, the survival of the surface layers of large pieces or thin strips is limited by spoilage or by glycogen depletion. A semi‐porous wrap which restricts the oxygen supply shortens survival times. At 2 °C and 8 °C, thin strips survive for long periods, to die at high pH devoid of glycogen. The surface layers of larger pieces succumb within a week at low pH with residual glycogen. Thus at 15 °C the oxygen supply is critical and at 2 °C and 8 °C the ratio of aerobic to anaerobic tissue.The longevity is explained in terms of the Pasteur effect. Glycolysis is suppressed in the surface layer and lactic acid diffusing from the interior is consumed. The sequence of events in the three metabolic zones of the muscle (surface, sub‐surface and interior) i
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