OK John, here's a couple of refs that might be of interest to you:
Nutritional and Functional Properties of Squid and Cuttlefish (English translation, 2000). 35th Anniversary Commemorative Publication, National Cooperative Association of Squid Processors. 223 pages. Eds Masayo Okuzumi, Tateo Fujii.
Published by: National Cooperative Association of Squid Processors
Shimada Building. 3-47-8, Yushima, Bunkyo-ku, Tokyo 113-0034, Japan
Contact email: [email protected]
Tel: 81-3-3834-3731
Fax: 81-3-3834-3735
Try contacting them at the aforementioned email address, citing the publication details, your student status, and you may well find yourself with a VERY informative (and free) book on squid flesh characteristics! This is not a general reading book, so would not appeal to the greatest majority of Tonmo subscribers (as in please don't flood them with requests until John has his copy).
The second book/volume that might be of some help, albeit slightly dated, is:
Kreuzer, R. 1984. Cephalopods: handling, processing and products. FAO Fisheries Technical Paper 254: 108pp.
I'd say the former (Japanese) volume would be far more informative than the latter, but both might have information of some interest to you (certainly the former ... because I don't understand a word of it!).
Cheers ears
O