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EFFECTS OF RESTRAINT DURING COOKING ON THE SHEAR PROPERTIES OF COOKED MEAT
Author(s) -
BOUTON P. E.,
HARRIS P. V.,
SNOWDEN J. McK.
Publication year - 1978
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.1365-2621.1978.tb09763.x
Subject(s) - shear force , myofibril , connective tissue , shear (geology) , cooked meat , food science , chemistry , muscle fibre , materials science , shear stress , composite material , anatomy , medicine , biochemistry , skeletal muscle , pathology
Stretched muscle samples restrained from thermal shortening along the muscle fiber length, when cooked at 80°C, have significantly (P < 0.001) greater peak shear force values than those obtained for samples free to shorten. Restraint during cooking increased peak shear force values in samples subjected to a pressure‐heat treatment, known to substantially reduce myofibrillar strength, to the same extent as in control samples. The magnitude of the restraint effect increased with animal age. As cooking time at 90°C was increased, in order to reduce the connective tissue contribution to peak shear force values, the effect of restraint during cooking was reduced and after 8 hr of cooking was neglible. The results were interpreted as showing that restraint during cooking increased the connective tissue contribution to peak shear force values possibly by changing the stress‐strain characteristics of the collagen fibers.