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Water Loss Rates and Temperature Profiles in Dry Heated Normal and PSE Porcine Muscle
Author(s) -
Cloke J.D.,
Davis E.A.,
Gordon J.,
Addis P.B.,
McGrath C.J.
Publication year - 1981
Publication title -
home economics research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 0046-7774
DOI - 10.1177/1077727x8100900308
Subject(s) - dehydration , thermocouple , zoology , water cooled , moisture , chemistry , thermometer , materials science , anatomy , biology , thermodynamics , composite material , biochemistry , physics , water cooling
Small cylinders of longissimus porcine muscles from normal and stress susceptible animals and two groups with intermediate characteristics were heated from the frozen state, past sen sory doneness and well into the dehydration period. The water loss rates and temperature pro files of the muscle cylinders were monitored throughout the heating period. Pale, soft, ex udative muscle had a greater maximum moisture emission at an earlier time and lower temperature than the normal samples. When the sample interiors were between 60°C and 100°C, the centerline thermocouple frequently registered higher temperature than those ther mocouples closer to the surface. Implications of these results for interpreting heat and mass transfer mechanisms and for cooking recommendations are discussed.