ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Alterations in the extractability of collagen due to heating of beef muscle were determined and compared with shear and penetrometer values. Strips were heated in a water bath programmed to reproduce the internal temperature curve of a roast in a 163°C oven. Samples were removed at internal temperatures of 58, 67, 75 and 82° C. Data were collected on weight of raw and heated meat, amount of juice expressed during heating, moisture, fat and nitrogen content of the meat and juice, total and extractable collagen, and shear force and depth of penetrometer penetration. Solubilized collagen in the heated meat was determined by extraction with water at 40°C. The amount of soluble collagen increased with increasing internal temperature. Comparison of the solubilized collagen data with shear and penetrometer readings suggested that the changes in the contractile fibers influenced texture more than did the changes in the collagen of these muscles under these heating conditions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1973.tb02777.x
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