期刊
MEAT SCIENCE
卷 64, 期 2, 页码 191-198出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(02)00179-1
关键词
bovine ST; roasting; microstructure; texture; collagen solubility
Bovine semitendinosus (ST) muscles aged for 5 and 12 days at 4 degreesC were roasted at 170 degreesC to internal temperatures of 50, 60, 70, 80 and 90 degreesC. Microstructural changes in meat were evaluated using a scanning electron microscope (SEM). Texture profile analysis (TPA) and measurements of the shear force values of samples were conducted using a texture analyser. The cooking losses and quantity of total and soluble collagen were also estimated. The structure of intramuscular connective tissue and myofibrillar structure of meat after 5 days of ageing was very regular. In 12-day-aged samples fibrous and myofibrillar structures were less distinct, damages of endomysium tubes appeared and fibres of perimysium were swelled. Ageing of ST muscle for 12 days caused a two-fold increase in the quantity of soluble collagen and a two-fold decrease in the value of TPA parameters-hardness and chewiness, as compared to 5-day-aged samples. The decrease in fibre diameter and sarcomere length during roasting started at 60 degreesC in 5-day-aged meat and at 50 degreesC in 12-day-aged samples. The shear force values measured after roasting were lower for 12-day-aged meat than for 5-day-aged samples. The quantity of soluble collagen in roasted meat increased at an internal temperature of 80 degreesC. At a higher temperature of meat this variable depended on the degree of meat ageing. The cooking losses during roasting of meat were about 3% lower for 12-day-aged than for 5-day-aged samples. In the examined range of internal temperature of meat the cooking losses and the sarcomere length were negatively correlated. (C) 2002 Elsevier Science Ltd. All rights reserved.
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