The Effect of Cookery on Muscle Proteins and Meat Palatability: A Review

Seideman, S. C.; Durland, P. R.

doi:10.1111/j.1745-4557.1984.tb00767.x

Cited by 17 publications

(10 citation statements)

References 80 publications

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“…The first phase is found between 30 and 50C and the second one between 60 and 90C, while in the temperature range of 50-55C hardly any changes occur. This is supported by Davey and Gilbert (1974), cited in Seideman and Durland (1984), who reported that as meat is heated, two distinctly separate phases of toughening occur at different temperatures. In the first phase, a three-or fourfold toughening occurs between 40 and 50C, which is believed to be a result of the denaturation of the contractile system.…”

Section: Discussionmentioning

confidence: 53%

Comparative Study of the DSC Pattern, Color, Texture and Water-Binding Capacity of Rainbow Trout Muscle During Heating

Schubring¹

2008

J Food Processing Preservation

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The effect of heating the muscle of rainbow trout at different temperatures ranging from 30 to 70C on thermal stability, texture, water‐holding ability and color was investigated with regard to the possibility of discriminating between thermally treated and untreated fish muscle. Including the skin of fish it was possible to differentiate heat‐treated fish in 5C steps in the range of 35–65C by means of their differential scanning calorimetry (DSC) patterns. Heating the fish muscle resulted in a marked increase in lightness with rising temperature as well as significant changes in hardness (increase) and water‐holding capacity (decrease). Heating effects were compared with those of pressure treatments at 100 and 200 MPa for 20 min. The DSC patterns of both trout muscle and skin were comparable for samples that were pressure treated at 200 MPa or heated at 40C. PRACTICAL APPLICATIONS Differential scanning calorimetric (DSC) patterns of both muscle proteins and skin proteins of rainbow trout preheated at temperatures ranging from 30 to 70C show a gradual denaturation of protein fractions, with myosin being the most susceptible and almost completely denatured in samples preheated at 50C. In samples preheated at 70C, the actin peak also disappeared and proteins available in muscle and skin were fully denatured. This offers the possibility of checking whether heat treatment has been performed (e.g., in the case of illegal tariff savings) or whether minimum cooking temperatures have been met (e.g., in the case of hot smoking).

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Section: Discussionmentioning

confidence: 53%

Comparative Study of the DSC Pattern, Color, Texture and Water-Binding Capacity of Rainbow Trout Muscle During Heating

Schubring¹

2008

J Food Processing Preservation

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“…The effects of heat on meat palatability have been thoroughly studied (Hamm 1977;Seideman and Durland 1984;Cross 1987). During normal cooking conditions up to 75 °C, myofibrillar proteins coagulate and crosslink, connective tissue undergoes shrinkage and solubilization, resulting in muscle fiber shortening and loss of juices.…”

Section: S Helf-stable Meat Products Have Primarily Been Producedmentioning

confidence: 99%

The Effects of Irradiation, High Hydrostatic Pressure, and Temperature during Pressurization on the Characteristics of Cooked‐reheated Salmon and Catfish Fillets

McKenna¹,

Nanke²,

Olson³

2003

Journal of Food Science

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Fully-cooked salmon and catfish fillets were treated by ionizing radiation (0, 3, or 6 kGy), high hydrostatic pressure (HHP) (0, 414, or 690 MPa), 2 different temperatures during pressurization (ambient-HHP approximately equal to 21 °C, or heated-HHP = 70 °C), and combinations of the treatments. Kramer shear values increased for salmon and catfish fillets treated by HHP, heated-HHP, and a combination treatment. Tenderness and juiciness scores of salmon and catfish fillets were lower with HHP, heated-HHP, and a combination treatment. Irradiation decreased CIE a* values of salmon, and CIE b* values of salmon and catfish. Irradiation increased tenderness and juiciness scores of salmon and increased flavor intensity of catfish.

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“…By proper handling to avoid components identifi ed in raw meat (Seideman and Durland 1984 ). The number of organisms destroyed will depend on the temperature to which the product is cooked, how long the product is held at that temperature, and the type of bacteria on the product.…”

Section: Destruction Of Bacteria and Improving Stabilitymentioning

confidence: 99%

“…Meat is not sterilized under normal cooking conditions, and the net effect is merely a reduction in total bacterial load and an extension of storage life. Browning of meat, various fl avor additives used in cooking, and a variety of modifi cations during cooking markedly affect the fl avor of the end product (Seideman and Durland 1984 ). Hamm and Hofmann (1965) observed that the evolution of meat fl avors happens as temperatures exceeding 70 ° C are reached and the oxidation of sulfhydryl groups to disulfi de groups occurs.…”

Section: Destruction Of Bacteria and Improving Stabilitymentioning

confidence: 99%