Effect of Temperature on Collagen Extractability and Kramer Shear Force of Restructured Beef

Abstract

Collagen extractability and Kramer shear force were measured for raw and heated restructured beef products made with trimmed (epimysium removed) and untrimmed clods (triceps brachii, infraspinatus, and supraspinatus). Collagen extractability was significantly (p < 0.001) higher for untrimmed samples heated at 50°C than for trimmed samples. Kramer shear forces were significantly higher (~~0.01) for untrimmed than trimmed when raw or heated at 35"C, 45"C, WC, and 55°C. Collagen extractabilities showed no distinct changes with temperature for trimmed samples. Collagen extractability of untrimmed samples increased then decreased as heating temperature increased. Kramer shear forces decreased between 55°C and 60°C for both trimmed and untrimmed samples.

Improved Tenderness of Restructured Beef Steaks by a Microbial Collagenase Derived from Vibrio B‐30

“…Heated samples were cooked in their package in a 40°C water bath for 1 hr before cutting in half. This temperature was chosen because it potentiated enzymatic activity but minimized confounding toughening effects from actomyosin denaturation (Strange and Whiting, 1988). Shears were performed at a cross-head velocity of 50 mm/ min and 500 kg full scale.…”