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PRESSURE‐HEAT TREATMENT OF POST‐RIGOR MUSCLE: OBJECTIVE‐SUBJECTIVE MEASUREMENTS
Author(s) -
RATCLIFF D.,
BOUTON P. E.,
FORD ANNE 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.tb12623.x
Subject(s) - tenderness , connective tissue , shear force , materials science , compression (physics) , shear (geology) , composite material , toughness , biomedical engineering , chemistry , medicine , food science , pathology
Instron compression, Warner‐Bratzler peak shear force and adhesion measurements, together with subjective assessments, have been used to determine the effectiveness of a pressure‐heat treatment in improving the tenderness of post‐rigor muscles widely varying in connective tissue content. Both shear force and compression values were decreased by the treatment, the effect being greater on peak shear force values. It had little or no effect on adhesion values, which reflect connective tissue strength. The juiciness of the pressure‐heat treated samples was significantly less than that of the controls. It was shown that although peak shear force values were considerably reduced, the tenderness of the treated samples was limited by connective tissue toughness.