Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of Beef Semitendinosus Muscle

The effects of heat-induced changes of intramuscular connective tissue (IMCT) and collagen on meat texture properties of beef Semitendinosus (ST) muscle were investigated in this study. ST muscle was heated to core temperature from 40 to 90 degrees C with an increment of 5 degrees C in a water bath and microwave oven, respectively. Characteristics changes of IMCT collagen and meat texture were estimated. The results indicated that: cooking loss, total collagen and soluble collagen content increased with the increase in heating temperature and time. Collagen solubility of thermally treated meat was relatively high at 65 degrees C irrespective of heat treatment mode. The granulation changes of connective tissue collagen occurred at 60 degrees C and increased during heating to higher core temperatures. The instrumental texture profile analysis (TPA) data of heated meat showed also significant differences between two heating modes and studied temperatures. Results indicated that heating internal core temperature of 60 degrees C and 65 degrees C were critical for affecting meat texture properties owing to the thermal effects of collagen in water bath and microwave heating, respectively.