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A note on the dependence of meat texture on the temperature of measurement
Author(s) -
Ledward David A.,
Lawrie Ralston A.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260515
Subject(s) - texture (cosmology) , cooked meat , food science , calorimetry , chemistry , materials science , thermodynamics , physics , computer science , artificial intelligence , image (mathematics)
Meat cooked at 80 °C has a significantly greater resistance to shear when measured at 20 °C than when measured at 70 °C. However, the texture of meat cooked at 55 °C displays no such temperature dependence. Scanning calorimetry indicates that partial reversion of heat induced collagen unfolding in cooled, well cooked meat may explain the increased toughness of the cooled samples.