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EFFECT OF OVEN CONDITIONS AND SAMPLE TREATMENT ON WATER LOSS OF DRY COOKED BOVINE MUSCLE
Author(s) -
GODSALVE E. W.,
DAVIS E. A.,
GORDON J.
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.tb14489.x
Subject(s) - myofibril , volumetric flow rate , chemistry , water flow , perpendicular , zoology , muscle fibre , anatomy , environmental science , biology , mechanics , biochemistry , soil science , skeletal muscle , mathematics , geometry , physics
The influence on water loss rates of beef muscle of varying the rate of air flow past the cooking muscle, the orientation of the muscle fibers relative to the direction of air flow, and the postmortem treatment of the muscle prior to cooking in a controlled environment oven was evaluated. Variation in flow rate did not change the basic mechanism of water transport (i.e., did not change qualitative features of the emission curve) but did increase the water emission rate in the constant rate period and the first falling rate period. Perpendicular fiber orientation with respect to air flow direction gave a higher rate of water loss in the early staees of cookina. Muscles that entered rieor in a restrained position gave higher water loss rates than those that entered rigor in an unrestrained position. Scanning electron microscopy showed looser structure of the myofibrils in the restrained muscle which could account for the higher water loss rates.