+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Extensibility strength and tenderness of beef cooked to various degrees

Journal of the Science of Food and Agriculture 27(10): 891-901

Extensibility strength and tenderness of beef cooked to various degrees

The response to loading of strips of ox sternomandibularis muscle varies greatly with degree of cooking. In raw or lightly cooked strips a yield point is reached where the myofibrils fail. Within this range, the yield point is independent of degree of cooking, and at 1.4 kg/cm2 is well below the tension which can be developed in the pre-rigor muscle (2.3 kg/cm2). On cooking, the yield point vanishes between 10 and 40 min at C and the strips behave more elastically. This degree of heating coincides with the sharpest change in shrinkage and other properties. By using strips in which the myofibrillar component was destroyed by alkali, and others in which collagen was destroyed by long cooking, an attempt was made to separate the contributions of these components. Between C, a fall in connective tissue strength is matched by a rise in myofibrillar strength, maintaining a constant overall value of .apprx. 5 kg/cm2. Both components become more extensible and stretch in unison, until they fail together. After cooking at C, only the myofibrillar component survives (.apprx. 3 kg/cm2). Shear force values are generally in line with these results, but show a dip on cooking at C, due to accelerated aging. Gap filaments may determine the tensile strength of the raw or cooked myofibril.

Accession: 005432774

DOI: 10.1002/jsfa.2740271002

Download PDF Full Text: Extensibility strength and tenderness of beef cooked to various degrees

Related references

Tenderness of beef IV Relations of shear force and fiber extensibility to juiciness and six components of tenderness. Journal of Food Science 27(6): 527-536, 1962

Relationship of extensibility of muscle fibers to tenderness of beef. Jour Food Sci 26(5): 535-540, 1961

Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done. Journal of Animal Science 77(4): 882-888, 1999

Changes in the tenderness of meat cooked at 50-65 degrees C. Journal of food science 46(2): 475-478, 1981

Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures. Meat Science 92(2): 97-106, 2012

Measuring beef tenderness raw and cooked. Journal of Animal Science 38(1): 219, 1974

Fluid content and tenderness of cooked beef. Dissertation Absts: 186-187, 1960

Effect of temperature on the tenderness of cooked beef. 1962

Relationship of penetrometer readings of raw beef with cooked tenderness. Journal of agricultural and food chemistry: 21 (5) 880-883, 1973

Organoleptic and physical tests on the tenderness of cooked beef. Archiv für Experimentelle Veterinarmedizin 23(3): 519-524, 1969