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Effects of Lactic Acid on Epimysial Connective Tissues of Muscles Used for Restructured Beef Steaks
Author(s) -
WHITING R. C.,
STRANGE E. D.
Publication year - 1990
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.1365-2621.1990.tb05249.x
Subject(s) - lactic acid , connective tissue , chemistry , food science , biology , medicine , bacteria , pathology , genetics
Isolated strips of epimysium from beef forequarter muscles were treated with several acids and other chemicals to degrade the connective tissue. Lactic acid significantly reduced the shear force to penetrate the strips. Muscles were excised intact from beef clod, immersed in 0.5M lactic acid for 30 min at 23°C diced and restructured into steaks. This significantly decreased the amount of connective tissue, shear force values in the restructured steaks, and water binding compared to steaks made from untrimmed muscles.