Textural Characteristics of Beef: Effects of the Heating System

Brady, Pamela L.; Penfield, Marjorie P.

doi:10.1111/j.1365-2621.1981.tb14567.x

Cited by 9 publications

(4 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thermal processing‐based changes in meats are connected with the changes in meat texture (Palka and Daun 1999). Influence of thermal processing on the textural properties and sensory quality of meat and meat products has been previously studied for changes in connective tissue, soluble proteins and myofibrillar proteins (Action 1972; Brady and Penfield 1981; Palka and Daun 1999; Murphy and Marks 2000; Combes et al. 2002; Ma and Ledward 2004).…”

Section: Introductionmentioning

confidence: 99%

Influence of Sodium Tripolyphosphate (Stp) Treatment and Cooking Time on Cook Losses and Textural Properties of Red Meats

Erdoğdu

Ekiz

2007

J Food Process Engineering

View full text Add to dashboard Cite

Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially by increasing the water‐holding capacity of proteins. However, increases in cooking time or temperature enhance meat proteins' denaturation, resulting in a reduced water‐holding capacity. The amount of STPs diffused into meats would play an important role for these changes. Therefore, the objectives of this research were to determine the effects of processing conditions (cooking time, STP concentration and dipping time) on cook losses and textural properties of red meats, and to relate these changes with diffused amount of STPs. For this purpose, meats (2 × 2 × 2 cm in size) were dipped in different concentrations of STP solutions (2, 4 and 6%) for 10, 20 and 30 min, and were cooked in boiling water for 5, 10 and 15 min. Cook losses were calculated from weight changes, and textural properties were determined by applying texture profile analysis to data obtained using Texture Analyzer TA‐XT2i (Stable Micro Systems, Godalming, Surrey, U.K.). STPs were found to decrease cook losses and hardness values. While an increase in STP concentration increased cohesiveness, increase in cooking time resulted in higher hardness, gumminess, chewiness and cook losses. An increase in dipping times also decreased the cook losses and hardness. The results showed that STP concentration, STP dipping and cooking times had significant effects on the changes of textural properties and cook losses of meats. These results may be used for further meat processing optimization studies if they get correlated with sensory data obtained at the same conditions. PRACTICAL APPLICATIONS Cooking to assure safety of food products leads to changes in sensory attributes. The major changes occurring in meats are shrinkage, toughening of tissues, releasing of meat juice and color due to the effect of thermal treatment on proteins. Based on these, resulting cook losses for economical considerations and changes in textural properties affecting consumer satisfaction are widely recognized. Because the meat processing industry uses sodium tripolyphosphates (STPs) to improve textural properties and to reduce cook losses, the objective of this research was to determine the effects of STPs and cooking time on cook losses and textural properties of red meats. The results showed that STPs and cooking time affected the changes in cook losses and textural properties significantly. In addition to these results, an optimization study for decreasing cook losses while improving textural properties should be conducted where these changes are attributed to be significant for human perception using a sensory panel.

show abstract

Section: Introductionmentioning

confidence: 99%

Influence of Sodium Tripolyphosphate (Stp) Treatment and Cooking Time on Cook Losses and Textural Properties of Red Meats

Erdoğdu

Ekiz

2007

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…They suggested that compression as measured by the Instron and adhesion mea-surements made on muscle samples were highly related, as were the peak (maximum) force measurements made with the Warner-Bratzler shear device and fiber tensile measurements. Other researchers have used instrumental methods (Brady and Penfield, 1981;Brady and Hunecke, 1985;Zayas and Naewbanij, 1986) and evaluated such parameters as shear firmness and shear cohesiveness. Shear firmness is defined as the slope of a line from the origin of the curve to its peak, expressed in kg/min.…”

Section: Introductionmentioning

confidence: 99%

Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sex

Huff

Parrish

1993

Journal of Food Science

View full text Add to dashboard Cite

Strip loins were removed from 10 bulls and 10 steers ~14 mo old and from 10 cows 2 44 mo. Samples were removed at 3, 7, 14, and 28 days postmortem. Shear-force values were measured. Sensory evaluation was done by a U-member trained panel. Animal age and postmortem aging time had more influence on tenderness attributes than did sex of the animal. Increased postmortem aging time improved tenderness attributes regardless of sex or age.

show abstract

“…Penfield and Meyer (1975) showed decreases in shear values after cooking beef semitendinosus to 6o"C, and Laakkonen et al (1970) and Laakkonen (1973) reported several studies which showed decreases in shear values of various beef muscles heated between 50"-6o"C, due to the shrinkage of intramuscular collagen. In other studies (Paul et al, 1973;Moller, 1980-81;Brady and Penfield, 1981) heating above 60°C showed no effect of ultimate temperature on shear values. For trimmed RSB, the percent extractable collagen showed no distinct variation with temperature except for a decrease at 35°C (Fig.…”

Section: Resultsmentioning

confidence: 84%

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

Strange

Whiting

1988

Journal of Food Science

View full text Add to dashboard Cite

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.

show abstract

Textural Characteristics of Beef: Effects of the Heating System

Cited by 9 publications

References 14 publications

Influence of Sodium Tripolyphosphate (Stp) Treatment and Cooking Time on Cook Losses and Textural Properties of Red Meats

Influence of Sodium Tripolyphosphate (Stp) Treatment and Cooking Time on Cook Losses and Textural Properties of Red Meats

Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sex

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

Contact Info

Product

Resources

About