RESUMEN
This data paper outlines detailed information on the acquisition and use of sensor measurements from shake-table experiments on a full-scale unreinforced masonry building. The tests were carried out at the shake-table facilities of the National Laboratory for Civil Engineering in Lisbon, Portugal. The building specimen, replicating a typical Dutch single-storey detached house, was made of solid clay bricks and featured a gambrel roof and two chimneys. It was densely instrumented with accelerometers, potentiometers, and LVDTs, recording the response of various structural and non-structural elements. A series of unidirectional dynamic tests of increasing shaking intensity was performed, providing a unique dataset that captures at full scale the in-plane and out-of-plane behaviour of walls and the influence of flexible timber diaphragms on the dynamic global response of an entire building. The dataset is instrumental in improving the accuracy and reliability of simulations focused on the dynamic response, progressive damage, and collapse of unreinforced masonry buildings under seismic actions. The authors made this data available to support the development of analytical and numerical models, advancing research in earthquake engineering and performance-based seismic assessment of unreinforced brick-masonry buildings. The comprehensive dataset, including acceleration and displacement time series, is hosted on the Built Environment Test Data platform and is freely accessible without any restrictions through https://www.betestdata.eu/, assisting researchers and engineers in effectively utilising the data for further studies.
RESUMEN
The contribution of major structural (myofibrillar fragmentation upon mechanical treatment) and ultra-structural (Z-line degradation, loss of electron density of M-line, transversal disruption of sarcomeres at N(2)-line level, longitudinal fissure of myofibrils, and loss of transversal alignments of Z- and M-lines) changes in myofibrils to rabbit (Oryctolagus cuniculus L.) meat tenderisation, during the ageing period (9 days at +4 °C), was studied for different types of muscle (type I, semimembranosus proprius; type IIB, semimembranosus accessorius; and type IID, psoas major). The results strongly suggest that myofibrillar structure weakening at N(2)-line level (evaluated by myofibrillar fragmentation upon mechanical homogenisation and observed by transversal disruption of sarcomeres), which is very likely mediated by cysteine endopeptidases, might be the major structural change responsible for rabbit meat tenderisation during ageing. Both myofibrillar fragmentation and transversal disruption of sarcomeres are good ageing indices for rabbit meat. The other major ultra-structural changes in myofibrils appear to have no major role in rabbit meat tenderisation at refrigeration temperatures. Finally, it is proposed that meat tenderisation during ageing depends mainly on the specific cleavage of titin molecules/filaments and nebulin molecules, at their susceptible sites located at or very close to the N(2)-line region (extensible segment and near C-terminus, respectively), mediated by cysteine endopeptidases (possibly calpains).
