期刊
MEAT SCIENCE
卷 88, 期 3, 页码 338-346出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2011.01.001
关键词
Cooking loss; Kinetic; Heat transfer; Muscle type; Sample dimension
资金
- ADIV
- French government
- European Commission [Food-CT-2006-36241]
Cooking loss kinetics were measured on cubes and parallelepipeds of beef Semimembranosus muscle ranging from 1 cm x 1 cm x 1 cm to 7 cm x 7 cm x 28 cm in size. The samples were water bath-heated at three different temperatures, i.e. 50 degrees C, 70 degrees C and 90 degrees C. and for five different times. Temperatures were simulated to help interpret the results. Pre-freezing the sample, difference in ageing time, and in muscle fiber orientation had little influence on cooking losses. At longer treatment times, the effects of sample size disappeared and cooking losses depended only on the temperature. A selection of the tests was repeated on four other beef muscles and on veal, horse and lamb Semimembranosus muscle. Kinetics followed similar curves in all cases but resulted in different final water contents. The shape of the kinetics curves suggests first-order kinetics. (c) 2011 Elsevier Ltd. All rights reserved.
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