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ACETIC ACID MARINADING—THE RHEOLOGICAL CHARACTERISTICS OF SOME RAW AND COOKED BEEF MUSCLES WHICH CONTRIBUTE TO CHANGES IN MEAT TENDERNESS
Author(s) -
RAO M. V.,
GAULT N. F. S.
Publication year - 1990
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.1745-4603.1990.tb00494.x
Subject(s) - acetic acid , ultimate tensile strength , tenderness , connective tissue , food science , adhesive , chemistry , materials science , raw material , muscle fibre , rheology , composite material , biochemistry , anatomy , skeletal muscle , medicine , organic chemistry , pathology , layer (electronics)
The tensile and adhesive characteristics of acetic acid marinaded bovine Ms sternomandibularis (StM), infraspinatus (IS), triceps brachii caput longum (TB), and psoas major (PM) were studied over the meat pH range 5.80 to 4.10 on both raw and cooked strips of muscle. In the raw muscle samples, tensile and adhesive characteristics were greatest around pH 5.0, progressively decreasing as muscle pH values approached 4.1. Cooking increased tensile strength, particularly around pH 5.0 where peak force values virtually doubled. Cooking had less influence on the adhesive characteristics of all muscle samples which tended to decrease below pH 4.5. In both raw and cooked muscle samples, intermuscular differences in adhesive characteristics were also much greater than those obtained for tensile characteristics. Irrespective of intermuscular differences in collagen content or its degree of maturity, the gradual decreases in tensile and adhesive characteristics below pH 5.0 could be related to the effect of acetic acid induced swelling on both muscle fibres and the connective tissue network. The influence of acetic acid marinading in promoting meat tenderness is due more to its effect on the behaviour of the muscle fibres during cooking than to its effect on the connective tissue network of different muscles.