Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms
Autor: | Alvija Salaseviciene, Per Ertbjerg, Elisa Dominguez-Hernandez |
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Rok vydání: | 2017 |
Předmět: |
Thermal denaturation
Protein Denaturation Hot Temperature Meat Time Factors Chemical Phenomena Muscle Proteins Collagen denaturation Meat tenderness Food Preferences 0404 agricultural biotechnology Hardness medicine Food Quality Animals Humans Denaturation (biochemistry) Food science Cooking Connective Tissue Proteins 2. Zero hunger Microbial Viability Chemistry Protein Stability 0402 animal and dairy science food and beverages Water 04 agricultural and veterinary sciences Pigments Biological Meat eating Consumer Behavior 040401 food science 040201 dairy & animal science Tenderness Meat Products Taste Proteolysis Mastication Dietary Proteins medicine.symptom Low temperature long time Food Science |
Zdroj: | Meat science. 143 |
ISSN: | 1873-4138 |
Popis: | Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat that has increased tenderness and better appearance than when cooked at higher temperatures. Public concerns regarding this method have focused on the ability to design heat treatments that can reach microbiological safety. The heat treatment induces modification of the meat structure and its constituents, which can explain the desirable eating quality traits obtained. Denaturation, aggregation, and degradation of myofibrillar, sarcoplasmic and connective tissue proteins occur depending on the combination of time and temperature during the heat treatment. The protein changes, especially in relation to collagen denaturation, along with proteolytic activity, have often been regarded to be the main contributors to the increased meat tenderness. The mechanisms involved and the possible contribution of other factors are reviewed and discussed. |
Databáze: | OpenAIRE |
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