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Nippon Suisan Gakkaishi
On the Toughness of Boiled Squid Meat Toyo-o TAKAHASHI and Makoto TAKEI Squid (Ommastrephes sloani pacificus) is one of the important sources of protein for Japanese, and the meat is often served in a boiled form. Despite the fact, however, the cooked meat is peculiarly tough for chewing. The authors tried to obtain some knowledge on the character of the boiled meat with an aim at reducing the toughness. The breaking strength (F), breaking elongation (r), and elongative behavior (E) were takendoi:10.2331/suisan.20.1015 fatcat:7kx26rhjjngdbg2kqp4p25wuoq