Shortening and tenderness of pre-rigor heated beef: Part 1 — Effect of heating rate on muscles of youthful and mature carcasses

Abugroun, H. A.; Forrest, J. C.; Aberlee, E.D.; Judge, M. D.

doi:10.1016/0309-1740(85)90042-7

Cited by 10 publications

(4 citation statements)

References 48 publications

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“…Fast heating induced a significantly higher cooking loss than slow heating regardless of the raw meat quality, which is consistent with previous studies (2)(3)(4)(5). A severe myofibrillar shortening (7) and decreased sarcomere length (8) caused by fast heating may be the explanation for the higher cooking loss. Of the three meat qualities, PSE meat had a higher cooking loss than normal and DFD meat for both heating rates.…”

Section: Resultssupporting

confidence: 91%

“…No effect of heating rate on cooking loss was found for lean ground beef (6). It was also demonstrated that fast heating compared with slow heating caused more severe myofibrillar shortening (7) and decreased sarcomere length (8). Furthermore, a lower cooking loss upon heating rate was observed in meat with a high ultimate pH when compared with a low ultimate pH (5).…”

Section: Introductionmentioning

confidence: 94%

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Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Pork Qualities: A Combined FT-IR Microspectroscopic and ¹H NMR Relaxometry Study

Bertram

Böcker

et al. 2007

J. Agric. Food Chem.

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The objective of this study was to investigate the influence of heating rate on myowater dynamics and protein secondary structures in three pork qualities by proton NMR T2 relaxation and Fourier transform infrared (FT-IR) microspectroscopy measurements. Two oven temperatures at 100 degrees C and 200 degrees C corresponding to slow and fast heating rates were applied on three pork qualities (DFD, PSE, and normal) to an internal center temperature of 65 degrees C. The fast heating induced a higher cooking loss, particularly for PSE meat. The water proton T21 distribution representing water entrapped within the myofibrillar network was influenced by heating rate and meat quality. Fast heating broadened the T21 distribution and decreased the relaxation times of the T21 peak position for three meat qualities. The changes in T21 relaxation times in meat can be interpreted in terms of chemical and diffusive exchange. FT-IR showed that fast heating caused a higher gain of random structures and aggregated beta-sheets at the expense of native alpha-helixes, and these changes dominate the fast-heating-induced broadening of T21 distribution and reduction in T21 times. Furthermore, of the three meat qualities, PSE meat had the broadest T21 distribution and the lowest T21 times for both heating rates, reflecting that the protein aggregation of PSE caused by heating is more extensive than those of DFD and normal, which is consistent with the IR data. The present study demonstrated that the changes in T2 relaxation times of water protons affected by heating rate and raw meat quality are well related to the protein secondary structural changes as probed by FT-IR microspectroscopy.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 94%

Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Pork Qualities: A Combined FT-IR Microspectroscopic and ¹H NMR Relaxometry Study

Bertram

Böcker

et al. 2007

J. Agric. Food Chem.

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“…Cooking meat before onset of rigor can induce a strong muscle contraction. Cooking beef triceps brachii muscle pre-rigor at a heating rate of 1ºC per min was found to produce a more pronounced shortening with a sarcomere length of 1.30 µm compared to a six times slower heating rate resulting in a sarcomere length of 1.70 µm (Abugroun, Forrest, Aberle & Judge, 1985). Cooking of lamb longissimus muscle pre-rigor, rigor and post-rigor resulted in large differences in the contraction status of the meat after cooking (Geesink, Sujang & Koomaraie, 2011).…”

Section: Cookingmentioning

confidence: 89%

Muscle structure, sarcomere length and influences on meat quality: A review

2017

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The basic contractile unit of muscle, the sarcomere, will contract as the muscle goes into rigor post-mortem. Depending on the conditions, such as the rate of pH decline, the cooling rate and the mechanical restraints on the muscles, this longitudinal shortening will result in various post-mortem sarcomere lengths as well as lateral differences in the distances between the myosin and actin filaments. This shortening is underlying the phenomena described as rigor contraction, thaw rigor, cold shortening and heat shortening. The shortening in combination with the molecular architecture of the sarcomere as defined by the myosin filaments and their S-1 and S-2 units, the interaction with the actin filaments, and the boundaries formed by the Z-disks will subsequently influence basic meat quality traits including tenderness and water-holding capacity. Biochemical reactions from proteolysis and glycogen metabolism interrelate with the sarcomere length in a complex manner. The sarcomere length is also influencing the eating quality of cooked meat and the water-holding in meat products.

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“…3) not seen in any postigor cooked musdeep fat frying tenderized them. Abugroun et al (1985a) also cles we examined. The postrigor skeletal muscle fibers showed regular transverse banding patterns along the fiber.…”

Section: Phase Contrast Light Microscopymentioning

confidence: 99%

Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle

Mills

Henning

1995

Journal of Food Science

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The response of prerigor bovine muscle to different heating conditions was determined. Samples were fast-heated at six postmortem times or at five heating rates at four early postmortem times. All samples were heated to 70°C internally. Prerigor muscle cooked at progressively shorter postmortem times and faster heating rates had correspondingly lower shear values. In prerigor fast-heated samples, phase contrast microscopy revealed transverse bright stripes along the myofiber while scanning electron microscopy showed transverse surface wrinkles, bulges, interior contraction bands, and stretched areas. Postmortem time and heating should be controlled to improve beef tenderness.

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Shortening and tenderness of pre-rigor heated beef: Part 1 — Effect of heating rate on muscles of youthful and mature carcasses

Cited by 10 publications

References 48 publications

Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Pork Qualities: A Combined FT-IR Microspectroscopic and ¹H NMR Relaxometry Study

Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Pork Qualities: A Combined FT-IR Microspectroscopic and ¹H NMR Relaxometry Study

Muscle structure, sarcomere length and influences on meat quality: A review

Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle

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Shortening and tenderness of pre-rigor heated beef: Part 1 — Effect of heating rate on muscles of youthful and mature carcasses

Cited by 10 publications

References 48 publications

Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Pork Qualities: A Combined FT-IR Microspectroscopic and 1H NMR Relaxometry Study

Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Pork Qualities: A Combined FT-IR Microspectroscopic and 1H NMR Relaxometry Study

Muscle structure, sarcomere length and influences on meat quality: A review

Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle

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Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Pork Qualities: A Combined FT-IR Microspectroscopic and ¹H NMR Relaxometry Study

Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Pork Qualities: A Combined FT-IR Microspectroscopic and ¹H NMR Relaxometry Study