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The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus Muscle a
Author(s) -
MACHLIK S. M.,
DRAUDT H. N.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb01678.x
Subject(s) - semitendinosus muscle , shear (geology) , shrinkage , chemistry , atmospheric temperature range , shear rate , zoology , materials science , thermodynamics , composite material , anatomy , biology , rheology , physics
SUMMARY The effect of time and temperature on the shear patterns of small cylinders from individual choice‐grade beef semitendinosus muscles, heated for several hours at 1°C intervals between 50 and 90°C is described. Beef semitendinosus muscle undergoes a marked decrease in shear, approximately one‐half completed in 11 min at 58°C. This change in shear is a time‐temperature rate process having a very high temperature dependence. Minimum shear values were obtained in the range of 60–64°C after heating for 30–60 min. In this time‐temperature range the collagen shrinkage reaction is completed quickly while the hardening associated with higher heating temperatures is avoided. Relatively large differences, attributed to undefined biological differences, were noted in the shear versus heating time patterns for semitendinosus muscle cylinders from different animals.