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CHANGES IN TENDERNESS AND COLLAGEN OF BEEF SEMlTENDlNOSUS MUSCLE HEATED AT TWO RATES
Author(s) -
PENFIELD MARJORIE P.,
MEYER BERNADINE H.
Publication year - 1975
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.1365-2621.1975.tb03758.x
Subject(s) - library science , tenderness , citation , family and consumer science , agricultural economics , agricultural experiment station , agriculture , medicine , economics , history , mathematics , computer science , archaeology , surgery , mathematics education
Tenderness, an important quality attribute of meat, is affected by many factors, including rate of heating. The purpose of this in vestigation was to study the changes occurring in beef semitendinosus muscle and intramuscular connective tissue heated at rates comparable to oven roasting at 93 and 149 C. The sequence of changes occurring during heating was followed by evaluating samples heated to four end points, 40, 50, 60 and 70 C. Cores of meat and isolated connective tissue samples in buffer were heated in a water bath "programmed" to produce.the desired rate of heating. As. internal temperature increased Warner Bratzler shear values of cores decreased (P 0.00 1) . Slow .heating produced more (P <. 0. OS) tender cores than faster heating. Shear values were negatively related (P<:. 0.05) to percent connective tissue solubilized during heating. More (P <:.0.0 1) connective tissue was solubilized in slowly heated cores and solubilization increased (P<:: 0.00 1) with internal tempera ture. Enzyme activity was exhibited in cores heated to all end points but decreased (P <0.0 1) from 60 to 70 C. Small amounts 'OJ/ activity were found in.the drip lost during heating. Activity in the drip de creased (P < 0.05) with heating, more slowly (P <. 0.05) at the slow rate than at the fast rate of heating. It is postulated that enzyme activity could affect the difference in tenderness between the slow and