2.6. Differential scanning calorimetry
The endothermal transitions of whole muscle samples were measured
using a differential scanning calorimeter (TA multi cell DSC,
USA). Temperature calibration was performed using the Indium
thermogram. A meat sample (0.2 g) was placed in a stainless steel
pan, sealed and then scanned over 20–100 C using a heating rate
of 0.5 C min1. An empty pan was used as a reference (Hanne,
Zhiyun, Frans, & Henrik, 2006). The peak transition temperature
(Tmax) was estimated from the thermogram by the software
(Universal Analysis 2000, Version 4.5A, TA Instruments).