ACETIC ACID MARINADING?THE RHEOLOGICAL CHARACTERISTICS OF SOME RAW AND COOKED BEEF MUSCLES WHICH CONTRIBUTE TO CHANGES IN MEAT TENDERNESS
| Autor: | M. V. Rao, N. F. S. Gault |
|---|---|
| Rok vydání: | 1990 |
| Předmět: |
Materials science
food and beverages Pharmaceutical Science Connective tissue Acetic acid chemistry.chemical_compound Meat tenderness medicine.anatomical_structure chemistry Biochemistry Rheology Ultimate tensile strength Ph range medicine Adhesive Food science Swelling medicine.symptom Food Science |
| Zdroj: | Journal of Texture Studies. 21:455-477 |
| ISSN: | 1745-4603 0022-4901 |
| Popis: | The tensile and adhesive characteristics of acetic acid marinaded bovine Ms sternomandibularis (StM), infraspinatus (IS), triceps brachii caput longum (TB), and psoas major (PM) were studied over the meat pH range 5.80 to 4.10 on both raw and cooked strips of muscle. In the raw muscle samples, tensile and adhesive characteristics were greatest around pH 5.0, progressively decreasing as muscle pH values approached 4.1. Cooking increased tensile strength, particularly around pH 5.0 where peak force values virtually doubled. Cooking had less influence on the adhesive characteristics of all muscle samples which tended to decrease below pH 4.5. In both raw and cooked muscle samples, intermuscular differences in adhesive characteristics were also much greater than those obtained for tensile characteristics. Irrespective of intermuscular differences in collagen content or its degree of maturity, the gradual decreases in tensile and adhesive characteristics below pH 5.0 could be related to the effect of acetic acid induced swelling on both muscle fibres and the connective tissue network. The influence of acetic acid marinading in promoting meat tenderness is due more to its effect on the behaviour of the muscle fibres during cooking than to its effect on the connective tissue network of different muscles. |
| Databáze: | OpenAIRE |
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