Physical Properties and Sulfhydryl Content of Bovine Muscles

Dubé, G.; Bramblett, Vianna D.; Judge, M. D.; Harrington, R. B.

doi:10.1111/j.1365-2621.1972.tb03375.x

Cited by 27 publications

(7 citation statements)

References 13 publications

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“…Across the three muscles, the greatest longitudinal shrinkage was found in the psoas major and the association between longitudinal shrinkage and sarcomere length ( Figure 5) in our study agrees with Dube et al [62] who found that greater sarcomere length in bovine psoas major, resulted in higher sarcomere shortening relative to longissimus (which had a shorter sarcomere length) [62]. In other muscles, a similar relationship has been found, where stretched semitendinosus has been found to have greater longitudinal shrinkage than cold shortened semitendinosus [10].…”

Section: Changes In Shrinkage With Ageing and Cookingsupporting

confidence: 92%

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

Vaskoska

Naqvi

et al. 2020

Foods

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This study aimed to quantify the effect of muscle, ageing and cooking temperature on the texture, cooking loss and shrinkage of cooked beef. Cuboids from unaged (1 day post mortem) and aged (14 days post mortem) semitendinosus, biceps femoris and psoas major muscles, from both sides of five beef carcasses, were cooked at four different cooking temperatures (50, 60, 70 and 80 °C) for 30 min. and their Warner–Bratzler shear force (WBSF), cooking loss and shrinkage (longitudinal and transverse) were quantified. The WBSF was reduced by ageing in the muscles at the specific cooking temperatures: psoas major (cooked at 50, 60 and 80 °C), semitendinosus (70 and 80 °C) and biceps femoris (80 °C). The cooking loss was 3% greater in aged compared to unaged muscles. The longitudinal shrinkage was greatest in psoas major at 80 °C amongst the muscle types and it was reduced by ageing in psoas major (70 and 80 °C) and biceps femoris (80 °C). The transverse shrinkage was reduced by ageing only in biceps femoris, across all temperatures; and the diameter of homogenized fibre fragments from semitendinosus and biceps femoris was reduced more by cooking at 50 °C in unaged compared to aged condition. WBSF was related to transverse shrinkage, and cooking loss was related to longitudinal shrinkage. The effect of muscle type on the physical changes occurring during cooking of beef is dependent on ageing and cooking temperature.

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Section: Changes In Shrinkage With Ageing and Cookingsupporting

confidence: 92%

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

Vaskoska

Naqvi

et al. 2020

Foods

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“…On thermal processing to different F 0 values, both parameters decreased with increase in cooking time. This is because the softening of muscles occurred at high temperatures as a result of the conversion of collagen to gelatin and the dissociation of muscle proteins (Dube et al. 1972; Deng 1981).…”

Section: Resultsmentioning

confidence: 99%

Standardization of Process Parameters for Ready-to-Eat Shrimp Curry in Tin-Free Steel Cans

Sreenath

Abhilash

Ravishankar³

et al. 2008

J Food Processing Preservation

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Polymer‐coated tin‐free steel cans were evaluated for their suitability for canning and storage of ready‐to‐eat fish products. The cans were found to withstand the thermal processing conditions and suitable for food contact application. The overlap was 63%, which was well above the prescribed limit of 45%. Blanched shrimps were used for preparing three different styles of shrimp curry from which one was selected based on sensory evaluation. Shrimp curry prepared according to the standard recipe was processed to three different F0values of 6, 7 and 8 at 121C in polymer‐coated tin‐free steel cans. The thermal history during heating and cooling was collected using a data recorder. Raw, blanched and processed shrimp was subjected to analysis of color, texture and shear force by using instrumental methods. Analysis of the Commission Internationale d' Eclirage L*, a*and b*color values showed that the duration of exposure to heat treatment influenced the color parameters: the lightness (L*) and yellowness (b*) decreased, and the redness (a*) increased with increase in heating time. Upon blanching, the instrumental texture and shear values increased and then reduced on thermal processing with the increase in the duration of exposure. Shrimp curry processed at different F0values was subjected to sensory evaluation and samples processed at F07 were judged superior with regard to various sensory attributes evaluated. Based on the manual and instrumental sensory evaluation, the optimum process parameters for the ready‐to‐serve shrimp curry were standardized. PRACTICAL APPLICATIONS The global demand for seafoods is increasing because of their high nutritive value and health benefits. Nowadays people prefer ready‐to‐serve products from fish and shellfish which can be stored for longer periods without refrigeration and preservatives. Thermally processed products meet these requirements. Conventional containers for canned products such as tin and aluminum have several disadvantages. Tin‐free steel cans (TFS) have many advantages, such as easy‐open ends, good coating performance, universal lacquer and aesthetic appearance. Tin‐free steel cans were also found to be suitable for processing many varieties of fish products. This article describes the standardization of process parameters for the preparation of ready‐to‐serve shrimp curry in tin‐free steel cans, which were microbiologically safe and acceptable with regard to various quality attributes. The standardized process can be modified and adopted by the fish processing industry to market similar ready‐to‐serve products in both domestic and export markets.

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“…There is much evidence that postrigor bovine muscle samples contract on cooking with the major changes occurring at temperatures greater than 60°C (Hostetler and Landmann 1968;Giles 1969;Dube et al 1972;Bouton et al 1974;Davey and Gilbert 1974;Hegarty and Allen 1975). Hamm and Deatherage (1960) and Buttkus (1974) reported that heating causes the unfolding of peptide chains and the formation of new intermolecular and intramolecular bonds in myofibrils.…”

Section: Myofibrillar Proteinsmentioning

confidence: 99%