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THERMAL CONTRACTION OF MEAT DURING COOKING AND ITS POSSIBLE INFLUENCE ON TENDERNESS
Author(s) -
BOUTON P. E.,
HARRIS P. V.,
SHORTHOSE W. R.
Publication year - 1976
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1976.tb01261.x
Subject(s) - tenderness , ultimate tensile strength , materials science , contraction (grammar) , myofibril , meat tenderness , shear force , composite material , zoology , food science , chemistry , medicine , biology , biochemistry
Samples of beef muscles with different states of myofibrillar contraction were cooked at 80 °C, both restrained and unrestrained from thermal shortening. Samples restrained from thermal shortening lost similar amounts of moisture to the unrestrained samples and had significantly (P < 0.001) larger decreases in the cross‐sectional area. The effects of restraint on structural strength were assessed using adhesion, tensile and shear testing. Restraint decreased adhesion between the fibers and increased tensile, initial yield and peak force values in the control and stretched samples where, without the restraint, thermal contraction would normally have been large. Shear force values of the cooked meat showed the increase normally associated with cold shortening whether or not thermal shortening occurred.