Backbone cleaning temperature of tuna

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The usual desired backbone temperature of precooked tuna ready for cleaning
may be slightly different for each factory. In Peterson's patents in the
early 70's, ( 3594196, 3709142) he gives a range of cleaning temperatures
from 60 - 85 deg F. Tuna that is colder than that is quite difficult to
handle because it is too cold for the cleaners, and at higher temperatures
the fish may be soft and/or flaky.

My question(s) are:

1. What are the terms we should use to describe this difference in
texture or flakiness?
2. Does anyone in this forum know of any research that has been done to
study scientifically which is the best cleaning temperatures and why that is
so?
3. Are there certain temperatures where the collagen (?) is set up
better?

Thanks

JDB

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