Extensibility

How far a material can be deformed or stretched without rupturing, often stated relative to its original dimensions. A decrease in extensibility from muscle shortening has traditionally defined rigor mortis. It is also commonly measured when assessing the rheological properties of dough. In dough testing, extensibility paired with resistance describes gluten quality: strong flours show high resistance with moderate extensibility, while weak flours stretch easily and tear. In meat science, the loss of extensibility as actomyosin cross-bridges lock marks rigor onset, and its partial return during ageing tracks tenderisation.