One piece of raw beef Semimembranosus bought in the local supermarket
was cut to fit into a 1.5 mL sample tube (Ø = 10 mm). The
meat was placed with the fiber direction longitudinal to the tube.
When placed in the tube, the lid was closed under the surface of
degassed PBS buffer (0.01 M phosphate buffered saline, 0.138 M NaCl,
2.7 mM KCl, pH 7,4; Sigma-Aldrich) to avoid air bubble formation during
the measurements. After measurements of the raw sample the
exact same sample was heat treated by placing the sample tube in a
glass of hot water (95 °C) for 30 min. After heat treatment the sample
was cooled in tab water for 15 min and subsequently measured again