Showing papers in "Journal of Food Science in 1975"

CHANGES IN TENDERNESS AND COLLAGEN OF BEEF SEMlTENDlNOSUS MUSCLE HEATED AT TWO RATES

Abstract: Tenderness, an important quality attribute of meat, is affected by many factors, including rate of heating. The purpose of this in­ vestigation was to study the changes occurring in beef semitendinosus muscle and intramuscular connective tissue heated at rates comparable to oven roasting at 93 and 149 C. The sequence of changes occurring during heating was followed by evaluating samples heated to four end points, 40, 50, 60 and 70 C. Cores of meat and isolated connective tissue samples in buffer were heated in a water bath \"programmed\" to produce.the desired rate of heating. As. internal temperature increased Warner Bratzler shear values of cores decreased (P � 0.00 1) . Slow .heating produced more (P <. 0. OS) tender cores than faster heating. Shear values were negatively related (P<:. 0.05) to percent connective tissue solubilized during heating. More (P <:.0.0 1) connective tissue was solubilized in slowly heated cores and solubilization increased (P<:: 0.00 1) with internal tempera­ ture. Enzyme activity was exhibited in cores heated to all end points but decreased (P <0.0 1) from 60 to 70 C. Small amounts 'OJ/ activity were found in.the drip lost during heating. Activity in the drip de­ creased (P < 0.05) with heating, more slowly (P <. 0.05) at the slow rate than at the fast rate of heating. It is postulated that enzyme activity could affect the difference in tenderness between the slow and

FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS. Effect of Concentration and Temperature on Water‐Binding Properties of Model Meat Systems

Abstract: Functional properties of added proteins correlated with properties of meat systems. : Effect of concentration and temperature on water-binding properties of model meat systems