SHORTENING, TENDERNESS AND SHRINKAGE OF PRERIGOR HEATED MUSCLE
Abstract
The objectives of this study were to determine the critical heating rate above which tenderness of prerigor meat is improved and to evaluate and compare the effects of this critical heating rate on different muscles of mature hens and beef, on muscles from young and old beef animals and on electrically stimulated beef muscles. Myofibrillar shortening, cooking shortening and related changes occured uniformly in chicken breast muscle heated slowly (2(DEGREES)C/6 min to 2(DEGREES)C/18 min). By comparison rapid heating (2(DEGREES)C/2 min) produced more severe myofibrillar shortening that was complete in a shorter time and occurred at higher muscle temperatures. In beef triceps brachii muscle, regardless of animal age, shortening response to heating was similar to that of chicken breast muscle; rapid heating, in contrast to slow heating, gave a cooked product of higher yield, higher pH and lower shear value despite the immense shortening that occurred. Muscle shortening variables in electrically stimulated beef muscle were similar to nonstimulated muscle but slow heating, in contrast to rapid heating, gave a cooked product of lower shear value, lower pH and lower yield.
Degree
Ph.D.
Subject Area
Food science
Off-Campus Purdue Users:
To access this dissertation, please log in to our
proxy server.