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Some Effects on the Mechanical Properties of Meat Produced by Cooking at Temperatures between 50° and 60°C
Author(s) -
BEILKEN S. L.,
BOUTON P. E.,
HARRIS P. V.
Publication year - 1986
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.1365-2621.1986.tb13934.x
Subject(s) - connective tissue , myofibril , chemistry , shear force , food science , tenderness , zoology , breaking strength , anatomy , materials science , biology , biochemistry , composite material , pathology , medicine
Peak force (PF) shear values obtained for stretched muscles from beef animals of three ages (2–3 months, 2–6 year and 12–17 years) decreased when heated for 1 hr at temperatures above 50°, 55° and 60°C respectively. PF values obtained for veal muscles were unaffected by heating at 50°C for up to 8 hr but rapidly decreased with increased time of heating at 55° or 60°C. The decrease in shear values with heating time was still evident after the connective tissue contribution was eliminated by a further cook at 80°C. Samples from the oldest animals required 24–48 hr at 60°C to produce a large decrease in the connective tissue contribution. Tenderization by prolonged cooking at 50–60°C was achieved by accelerated aging of the myofibrillar structure and, at ≥ 55°C, by a weakening of the collagenous connective tissue also.