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A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatment

Sikes, Anita; Tornberg, Eva LU and Tume, Ron (2010) In Meat Science 84(3). p.390-399
Abstract
Tenderness of beef M. Sternomandibularis was tough when cooked from both raw, and when previously heated (60 degrees C, 20 min), whereas a significant improvement in tenderness was achieved when pressure-heat (P-H) treated Muscle (200 MPa, 60 degrees C, 20 min) was cooked. In order to determine the mechanism for this improvement, connective tissue, myofibrillar and sarcoplasmic proteins, were separated into three fractions and studied with regard to their solubilisation, denaturation and aggregation, degradation and strengthening of protein structures for the three treatments (raw, heated and H-P treated). Measurements included DSC, SDS-PAGE, surface hydrophobicity, and the appearance, length and width of myofibres (light microscopy). For... (More)
Tenderness of beef M. Sternomandibularis was tough when cooked from both raw, and when previously heated (60 degrees C, 20 min), whereas a significant improvement in tenderness was achieved when pressure-heat (P-H) treated Muscle (200 MPa, 60 degrees C, 20 min) was cooked. In order to determine the mechanism for this improvement, connective tissue, myofibrillar and sarcoplasmic proteins, were separated into three fractions and studied with regard to their solubilisation, denaturation and aggregation, degradation and strengthening of protein structures for the three treatments (raw, heated and H-P treated). Measurements included DSC, SDS-PAGE, surface hydrophobicity, and the appearance, length and width of myofibres (light microscopy). For the connective tissue fraction, heat solubility was determined. It is suggested that the mechanism for this improvement in tenderness is the formation of a strengthened myofibrillar structure that, when sheared by mastication, allows the crack to pass through the meat rather than dissipate into a more visco-elastic structure. In this way a more brittle fracture is achieved and the meat is perceived as more tender, The pre-requisite is that adequate enzymatic activity has occurred. It is Suggested that cathepsins are responsible. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Beef, Mechanism, Heat-pressure, Tenderisation, Light microscopy
in
Meat Science
volume
84
issue
3
pages
390 - 399
publisher
Elsevier
external identifiers
  • wos:000274990300012
  • scopus:73549095282
ISSN
1873-4138
DOI
10.1016/j.meatsci.2009.09.007
language
English
LU publication?
yes
id
053a0029-a113-4df2-9c47-39575662c756 (old id 1589467)
date added to LUP
2010-04-20 10:57:37
date last changed
2018-05-29 12:30:29
@article{053a0029-a113-4df2-9c47-39575662c756,
  abstract     = {Tenderness of beef M. Sternomandibularis was tough when cooked from both raw, and when previously heated (60 degrees C, 20 min), whereas a significant improvement in tenderness was achieved when pressure-heat (P-H) treated Muscle (200 MPa, 60 degrees C, 20 min) was cooked. In order to determine the mechanism for this improvement, connective tissue, myofibrillar and sarcoplasmic proteins, were separated into three fractions and studied with regard to their solubilisation, denaturation and aggregation, degradation and strengthening of protein structures for the three treatments (raw, heated and H-P treated). Measurements included DSC, SDS-PAGE, surface hydrophobicity, and the appearance, length and width of myofibres (light microscopy). For the connective tissue fraction, heat solubility was determined. It is suggested that the mechanism for this improvement in tenderness is the formation of a strengthened myofibrillar structure that, when sheared by mastication, allows the crack to pass through the meat rather than dissipate into a more visco-elastic structure. In this way a more brittle fracture is achieved and the meat is perceived as more tender, The pre-requisite is that adequate enzymatic activity has occurred. It is Suggested that cathepsins are responsible. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved.},
  author       = {Sikes, Anita and Tornberg, Eva and Tume, Ron},
  issn         = {1873-4138},
  keyword      = {Beef,Mechanism,Heat-pressure,Tenderisation,Light microscopy},
  language     = {eng},
  number       = {3},
  pages        = {390--399},
  publisher    = {Elsevier},
  series       = {Meat Science},
  title        = {A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatment},
  url          = {http://dx.doi.org/10.1016/j.meatsci.2009.09.007},
  volume       = {84},
  year         = {2010},
}