Premium
Objective Measurement of Connective Tissue Tenacity of Poultry Meat
Author(s) -
POOL MORRIS F.
Publication year - 1967
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.1365-2621.1967.tb00829.x
Subject(s) - tenacity (mineralogy) , connective tissue , composite material , materials science , shear force , hydroxyproline , fiber , ultimate tensile strength , food science , chemistry , biochemistry , medicine , pathology
SUMMARY— A direct, objective method was developed for measuring the cohesive force holding the fibers and fiber bundles of poultry meat together, i.e., the connective tissue tenacity. The method consists of cutting out uniform cylinders of cooked muscle with the fibers parallel to the plane ends of the cylinder, attaching metal plates to the cylinder ends by a special adhesive that forms strong bonds with moist tissue, and measuring the force and work required to tear the meat sample apart in a recording tensile tester. Ability of the method to measure the cohesiveness between fibers, independent of the force required to shear across the fibers, was evaluated by determining connective tissue tenacity, shear force, alkali insoluble hydroxyproline (index of collagen), and taste panel reactions on cooked muscle samples varying with respect to age of bird, post‐mortem aging condition, freeze‐drying, and cooking time. Connective tissue tenacity was directly correlated with alkali insoluble hydroxyproline (r = 0.91, P < 0.001), inversely related to cooking time, and in general appeared to be a good measure of the connective tissue component of toughness as differentiated from the component related to force required to shear across the fibers. The method will be useful in objectively measuring the quality defect of lack of cohesiveness in canned, freeze‐dried, and irradiated poultry meat, and should be of general value in all research on meat quality.