Some Effects on the Mechanical Properties of Meat Produced by Cooking at Temperatures between 50° and 60°C

Publisher Website
Google Scholar
Abstract
Peak force (PF) shear values obtained for stretched muscles from beef animals of three ages (2–3 months, 2–6 year and 12–17 years) decreased when heated for 1 hr at temperatures above 50°, 55° and 60°C respectively. PF values obtained for veal muscles were unaffected by heating at 50°C for up to 8 hr but rapidly decreased with increased time of heating at 55° or 60°C. The decrease in shear values with heating time was still evident after the connective tissue contribution was eliminated by a further cook at 80°C. Samples from the oldest animals required 24–48 hr at 60°C to produce a large decrease in the connective tissue contribution. Tenderization by prolonged cooking at 50–60°C was achieved by accelerated aging of the myofibrillar structure and, at ≥ 55°C, by a weakening of the collagenous connective tissue also.