Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating

Palka, Krystyna; Daun, Henryk

doi:10.1016/s0309-1740(98)00119-3

Cited by 285 publications

(206 citation statements)

References 17 publications

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“…For scanning electron microscopy (SEM), ST samples were analysed according to Palka and Daun (1999). Samples were mounted on holders and coated with gold.…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

Messina

Sancho²,

Grigioni

et al. 2015

Animal

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The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* values were statistically significant (P < 0.05) for Semimembranous and Spinalis dorsi muscles, showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze-drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be used in an instant meal.

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“…For scanning electron microscopy (SEM), ST samples were analysed according to Palka and Daun (1999). Samples were mounted on holders and coated with gold.…”

Section: Methodsmentioning

confidence: 99%

“…Rehydrated samples of ST presented gaps among fibres (figure not shown). Palka and Daun (1999) reported in cooked ST at different temperatures (70°C to 100°C) that granulation between muscle fibres were visible. When the cooking temperature was increased (over 70°C), the meat structure became more and more compact.…”

Section: First Stepmentioning

confidence: 99%

Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

Messina

Sancho²,

Grigioni

et al. 2015

Animal

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“…Protein denaturation reduces dimension of myofibrils and collagen, resulting in shrinkage of muscle fiber diameter and sacromere length [36,[42][43][44][45]. Figure 3 shows also changes in longitudinal and transverse (results not represented) shrinkage, indicating that they mainly occurred along the muscle fiber.…”

Section: Texturementioning

confidence: 99%

Effect of Air Drying on Color, Texture and Shrinkage of Sardine (Sardina pilchardus) Muscles

Nadia¹,

Bonazzi²,

Kechaou³

2011

J Nutr Food Sci

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“…Water loss was reported to proportionally increase with increasing oven temperature (Palka & Daun, 1999) and to depend more significantly (quadratically) on the final core temperature of the sample (Murphy et al, 2001). In contrast to the previous work by Vaudagna et al (2002) suggesting water loss was only slightly affected by cooking time, this water immersion cooking experiment demonstrated that there exists a temperature range (i.e., 90 and 100°C) within which a reasonably long cooking time enables a significant decrease of the moisture content of cooked meat.…”

Section: Moisture Contentmentioning

confidence: 99%

“…Hot water cooking directly impacts the physiochemical properties of meat in many ways including altering meat color, providing protein hydrolysis and denaturation, improving texture, and causing loss of water-binding capacity (Palka & Daun, 1999). The thermal processing of meat induced protein-protein aggregation and was considered to be the key element to change three-dimensional configuration of the viscous protein extract (Samejima et.…”

Section: Introductionmentioning

confidence: 99%

Effect of Elevated Isothermal Cooking on Color Degradation of Cooked Pork Ham

Thipayarat

2006

13th World Congress of Food Science &Amp; Technology

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This paper aimed to explore the color alteration of cooked ham (rump portion) under high temperature in water immersion cooking using a high pressure cooker prototype. The cooking temperatures were varied from 80 to 140°C at an isobaric condition (0.4 MPa) and the samples of cooked pork were taken intermittently over 120 minutes of cooking. The color of the samples was analyzed using a Hunter scale colorimeter. Color results were reported in terms of L*, a*, b*, ∆E*, hue and saturation. The moisture content of the cooked pork was also monitored. The moisture content results showed significant distinction of cooked ham quality as a result of different cooking temperatures and could be classified into three groups (i.e., low temperature cooking, 80 °C; medium temperature cooking, 90-100°C; and high temperature cooking 110-140°C). The Tukey's analysis confirmed the statistical significance of the three well-defined cooking regions (p ≤ 0.05) when using color parameters (L*, a*, b*, ∆E*, hue and saturation) as criteria with only slight modification of temperature within each temperature range. At low temperature cooking, the color of cooked pork remained fairly stable. High temperature induced rapid color change and exacerbated Maillard reaction intensifying product color. In the medium temperature range, the color started with a lighter color as in the low temperature treatment but later evolved to a darker shade as in the high temperature treatment.

show abstract

Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating

Cited by 285 publications

References 17 publications

Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

Effect of Air Drying on Color, Texture and Shrinkage of Sardine (Sardina pilchardus) Muscles

Effect of Elevated Isothermal Cooking on Color Degradation of Cooked Pork Ham

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