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occur across many diverse task domains where incentives for optimal performance are at a maximum (Beilock & Carr, 2001; Lewis & Linder, 1997; Masters, 1992) Choking under pressure is not just poor performance Rather, choking is suboptimal performance worse performance than expected given what a performer is capable of doing and what this performer has achieved in the past This less-than-optimal performance does not reflect a random fluctuation in skill level (we all have performance ups and downs), but rather occurs in response to a high-pressure situation Inherent in this definition is the notion that choking is a relatively discrete performance state By this we mean that choking has a noticeable beginning and end that corresponds to what the performer interprets as a highpressure situation.

A baseball player in a slump may be performing poorly and at a lower level than what he has demonstrated he can accomplish in the past, but to the extent that this prolonged period of poor performance does not have a high-pressure situation as a catalyst, we would not consider this to be an example of choking In particular, extended periods of below-average performance (relative to one s usual performance level) are thought to constitute performance slumps (Grove, 2004) The main difference between performance slumps and choking is that the latter is initiated by perceived feelings of performance pressure, and the suboptimal performance that results in response to pressure is attenuated when the source of this pressure subsides A slump, on the other hand, is characterized by an inability (in most cases) to pinpoint a specific cause of extended poor performance (Grove, 2004; Prapavessis, Grove, Maddison, & Zillmann, 2003).

This does not mean that the cognitive mechanisms responsible for a performance slump (eg, a baseball infielder who made only 10 fielding errors all of last season but has made 8 errors in the past month) and an instance of choking (eg, an infielder who feels a high degree of pressure and muffs an easy play that allows the winning run to score) are not similar; rather, this just sets limits on what we define as choking and what we explore in this chapter Nonetheless, to the extent that similar cognitive mechanisms may govern different types of performance failures, an exploration of the choking-under-pressure phenomenon can open a new window into the processes responsible for lessthan-optimal execution, whether pressure-induced or not Choking is thus poor performance in response to what an individual perceives as an important and stress-filled situation.

Here we define choking behaviorally in terms of performance outcomes This does not mean that pressure.

cluded that the change in volume was mostly due to moisture loss. Expulsion of water from the myo ber was slow and incomplete from 40 C to 52.5 C but accelerated markedly to maximal rate between 57.5 C and 60 C. The acceleration of moisture lost was attributed to collagen shrinkage. Changes in connective tissue are also seen when meat is cooked. Welke et al. (1986) observed increased weights of epimysial connective tissue after cooking, indicating hydration and hydrolysis of the collagen. Martens et al (1982) reported collagen denatured between 53 63 . The denaturation of collagen involved the breaking up of the brous structure, probably rst by the breakage of hydrogen bonds. If collagen is not stabilized by intermolecular bonds, it will dissolve and form gelatin on further heating (Tornberg 2005), especially when meat is cooked with moisture.

Qualitatively, the error of location induced by a measurement error of 28 and 58. The resulting location obtained with only two landmarks (assuming respectively 28 and 58 of measurement error). The resulting location obtained with three landmarks and the approach of Fig. 2.3 (also assuming 28 and 58 of measurement uncertainty).

0 as n . Hence, with probability 1,