Changes in Physical Properties of Meat Batters During Heating

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Abstract
Techniques for measuring changes in physical properties of meat batters during heating that would be suitable for studying kinetics of gelation were studied. Change in absolute modulus as measured by a dynamic tester was too variable to be useful in studying gelation kinetics. However, differences in consistency show up as significant differences if the absolute moduli of the raw batters. Increase in volume during heating was strictly a temperature effect and the rate of expansion at the same heating medium temperature was the same for a bitter that was gelling compared to a gelled batter in the same mold. Pressure change on heating of a batter at constant volume showed a pattern consistent with expected behavior of proteins on heating. Plots of pressure against temperature were a series of linear sections with the transition points occurring at 33–36°C and at 57–67°C. These temperature ranges are known to start insolubilization of muscle proteins and start solubilizaation of collagen respectively. Plots of unaccomplished pressure change against time on semi logarithmic coordinates was used to calculate a time constant for each stage of the process thereby giving a measure of the rate of gelation.