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PRESSURE‐HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESS
Author(s) -
BOUTON P. E.,
FORD A. L.,
HARRIS P. V.,
MACFARLANE J. J.,
O'SHEA J. M.
Publication year - 1977
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.1365-2621.1977.tb01235.x
Subject(s) - tenderness , cabin pressurization , myofibril , cooked meat , chemistry , intensity (physics) , toughness , materials science , food science , composite material , biochemistry , physics , quantum mechanics
Pressures of the order of 100 MNm —2 applied for 2.5 min or longer to postrigor muscle heated to 40–60°C improved the tenderness of the meat when subsequently cooked. The magnitude of the effect depended on the intensity and duration of pressurization, and the temperature attained by the meat during pressurization. As judged by taste panel assessment and by shear values of the cooked meat, the properties of pressure‐heat treated postrigor muscle approximated those of prerigor pressurized muscle. The process is effective in overcoming toughness associated with contracted muscle. It is suggested that the treatment operates on the myofibrillar component of toughness.