Journal
FOOD RESEARCH INTERNATIONAL
Volume 89, Issue -, Pages 739-748Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2016.09.010
Keywords
Meat; Muscle; Cooking; Denaturation; Proteolysis; Actin; Myosin; Ageing
Categories
Funding
- CSIRO
- Agencia Nacional de Promotion Cientifica y Tecnologica (FONCyT) in Argentina [PICT 2-13-3292]
Ask authors/readers for more resources
Meat loses fluid during cooking, resulting in textural changes and loss in cook yield. To understand the structural basis of cooking losses, this work used 10 bovine semitendinosus muscles and two ageing periods (1 vs 14 days) to examine micro- and macro-level dimensional changes in muscle during heating. Muscle blocks, muscle fibre fragments and myofibrils all showed similar maximum shrinkage in cross sectional area (20-24%) but maximum length shrinkage was less in myofibrils (15%) than muscle blocks and fibre fragments (25%). Dimensional changes were dominated by shrinkage in individual muscle fibres and myofibrils, indicating that connective tissue does not play a major role. Transverse shrinkage predominantly occurred over 50-65 degrees C whereas the longitudinal shrinkage predominantly occurred over 70-75 degrees C; we attribute these two separate shrinkage events to denaturation of myosin and actin respectively. Higher cook losses in samples aged for 14 days versus 1 day suggests that desmin, nebulin and titin denaturation are not major drivers of fluid expulsion as these proteins are degraded during ageing. We postulate that proteolysis during ageing produces protein fragments which are more easily lost from the structure during cooking, along with water. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available