Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking

Red meat (beef and sheep) products for an ageing population: a review

“…The active enzyme in kiwifruit is actinidin and commercial products have been developed based on this fruit (Toohey et al , ), so there is definite potential to use this approach in the context of reducing the chewing required by older people. For such an approach, this would be ideally linked to the application of extended low‐temperature cooking (Latorre et al , ), but processing conditions would need to be developed so as to prevent over tenderisation and total loss of texture which may deter some older people from consuming the products.…”

Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

“…Li et al [ 28 ] suggested that prolonging cooking time under low temperature conditions (53 °C or 58 °C) promoted the dissolution of collagen in pork. However, Latorre et al [ 10 ] reported that there was no significant change in collagen solubility with cooking from 0–25 h at 60 °C. The variations in the collagen solubility observed in different studies could be related to animal species, sex and age.…”

“…Meat samples (1 g) or exudate (2 mL) was hydrolyzed with 5 mL HCl (6 M) for 16 h at 110 °C. The hydroxyproline content in the hydrolysate was determined by the method of Latorre et al [ 10 ]. The content of collagen was counted as the hydroxyproline content was multiplied by 7.25.…”

The Structure and Role of Intramuscular Connective Tissue in Muscle Function

“…Gillies and Lieber (2011) are of the opinion that it is not known if perimysium forms a continuous network across the width of a muscle and from origin to insertion of fascicles, whereas the micrographs from studies on a range of muscles from rats, rabbits, sheep, pigs, cattle, and chickens appear to demonstrate quite clearly that the perimysium does indeed form a continuous network across the muscle fascicle (Rowe, 1981;Nishimura et al, 1994;Purslow and Trotter, 1994;Liu et al, 1995;Passerieux et al, 2007). A considerable amount of experience has been accumulated in our laboratory in dissecting out large sheets of perimysium from the bovine semitendinosus muscle for mechanical testing and thermal analysis in a series of publications ranging from 1989 (Lewis and Purslow, 1989) up until the present day (Latorre et al, 2019), which leads this author to the conclusion that perimysium does indeed form a continuous network across the width of a muscle and from origin to insertion of fascicles. It is also clear that the thickness and spatial distribution of perimysium varies greatly between different muscles, as shown in Figure 2 for three bovine muscles (Purslow, 1999).…”

“…An example if given in Figure 3. Tensile tests on isolated perimysium from large bovine muscles have continued to be performed only because of the relevance of these properties to the textural properties of muscle eaten as meat (e.g., Latorre et al, 2019), but of course do not shed light on the functioning of this IMCT structure in vivo, except to reinforce the point that perimysium, like endomysium, is easily deformed in tension at resting muscle lengths.…”