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The protein of intermediate moisture meat stored at tropical temperature
Author(s) -
OBANU Z. A.,
LEDWARD D. A.,
LAWRIE R. A.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00074.x
Subject(s) - tenderness , moisture , chemistry , food science , limiting , lipid oxidation , amino acid , biochemistry , organic chemistry , mechanical engineering , engineering , antioxidant
Summary Further studies are reported on the quality of the i.m. beef prepared by cook‐soak equilibration in glycerol. During storage at 38°C, the amounts of all amino acids were fairly constant in the first six weeks but decreased thereafter. Conversely, soluble hydroxy‐proline increased, indicating that collagen was progressively degraded. The protein (and collagen) breakdown was associated with an increase in tenderness within the first three weeks of storage; thereafter the resistance to shear was variable and may well depend on the balance between the breakdown and crosslinking reactions. TBA values decreased in the 0‐6 week period suggesting the probable involvement of carbonyls from lipid oxidation in some of the reactions. It is concluded that texture and rancidity are not limiting factors on the storage life of lean beef for up to three months, but the crosslinking and breakdown reactions call for urgent consideration to be given to the nutritional value of the proteins in i.m. beef.