Relationship of Alkali and Ringer Insoluble Collagen to Tenderness of Beef Heated at Two Rates

Bayne, Barbara H.; Strawn, Sarah S.; Hutton, C. W.; Backus, W. R.; Meyer, Bernadine H.

doi:10.2527/jas1971.335958x

Cited by 8 publications

(9 citation statements)

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“…Our data agree with those of Bayne et al (1971) who oven roasted (dry heat) semimembranosus muscle at 93'C or 149'C to an end point of 70°C. In their study cooking time was longer (P < 0.01) and total cooking losses higher (P < 0.01) for cuts roasted at 93'C than for those roasted at 149'C.…”

Section: Resultssupporting

confidence: 94%

“…This indicates that at the end points studied, change in the collagenous tissue is not the primary factor influencing tenderness; denaturation of the myofibrilar proteins may have more effect on tenderness than change in the collagenous tissue. Paul et al (1973) reported similar findings.…”

Section: End-point Temperaturesupporting

confidence: 88%

“…On a dry fat-free basis, Paul et al (1973) reported values of 6.04, 7.95 or 1 1.03% of collagen solubilized in 2 X 2 X 7 cm strips of semitendinosus muscle in test tubes heated in a water bath to 67', 75' or 82'C, respectively. For biceps femoris muscle strips, percentages of collagen solubilized were 8.68, 8.46, 13.57 for samples heated to 67', 75' or 82"C, respectively.…”

Section: Hydroxyproline Solubilizedmentioning

confidence: 99%

“…Hydroxyproline assay has been used to evaluate heat-induced changes in collagenous tissue in strips or cores of bovine muscle heated in model systems. Paul et al (1973) used hydroxyproline assay to study the extent of collagen solubilization in strips (2 X 2 X 7 cm) of semitendinosus (ST) and biceps femoris (BF) muscles in test tubes heated in a water bath to internal temperatures of 58", 67", 75", or 82°C. Their water bath was programmed to reproduce the average heating curve of a ST roast in a 163'C oven.…”

Section: Introductionmentioning

confidence: 99%

“…Treatment combinations were: Treatment : 3 4 Penfield and Meyer ( 1975) investigated changes in the connective tissue component of ST cores (2.5 cm diam) in test tubes heated in a water bath at rates comparable to oven roasting of 2 kg top rounds at 93" or 149'C. They also observed increased (P < 0.01) solubilization of hydroxyproline as end-point temperature increased, but obtained a higher correlation coefficient (-0.704*) than Paul et al (1973) for percentage hydroxyproline solubilized vs shear value. As percentage hydroxyproline increased, shear values decreased.…”

Section: Introductionmentioning

confidence: 99%

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Relationship of Hydroxyproline Solubilized to Tenderness of Bovine Muscle

Williams

Harrison

1978

Journal of Food Science

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Hydroxyproline assay and sensory evaluation were used to study tenderizing effects of two oven temperatures (94", 149°C) and two endpoint temperatures (70", 80°C) on top round steaks cooked in oven film bags. Hydroxyproline solubilized during cooking ranged from 1.47-1.80%, and did not differ significantly between oven temperatures or between end-point temperatures. Sensory tenderness scores were higher (P < 0.01) for steaks cooked to 70" than for steaks cooked to 80°C. With cooking at 94-80°C hydroxyproline solubilized was related to tenderness score (r = 0.77*) and shear value (r = 0.61). Time the internal temperature of steaks remained between 55" and 60°C was related to hydroxyproline solubilized (r = 0.70), tenderness score (0.86**), and softness score (0.73*).respectively. Time that the internal temperature of the roast remained between 57" and 60°C was related closely to increased tenderness. They attributed the tenderizing effect to softening of collagenous connective tissue while retarding the toughening of the myofibrillar proteins. They evaluated tenderness by sensory scores, Warner-Bratzler shear values, and tensile strength measurements.We used hydroxyproline assay and sensory evaluation to study tenderizing effects of two oven temperatures (94", 149'C) and two end-point temperatures (70°, 80°C) on 32 top round steaks (3.7 cm thick) cooked in oven film bags according to a randomized complete block design.

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Section: Resultssupporting

confidence: 94%

Section: End-point Temperaturesupporting

confidence: 88%

Section: Hydroxyproline Solubilizedmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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