AI Article Synopsis
- * Results show that cooking meat at 60°C for up to 24 hours decreases the strength of perimysium, indicating that it becomes less tough over time, but not as significantly as overall meat toughness measures.
- * Additional findings suggest that the collagen in the perimysium has differing levels of resistance to heat, with some portions being easily denatured and others being more resilient, as evidenced by changes in digestion susceptibility and energy requirements for denaturation.
Article Abstract
Long-time low-temperature (LTLT) cooking of meat is known to produce a tender product. The current work tested the hypothesis that LTLT cooking for periods of up to 24 h at 60 °C reduces the contribution of intramuscular connective tissue to cooked meat toughness. Tensile tests on perimysium excised after cooking showed that its strength diminished with cooking time, although not as markedly as the Warner-Bratzler peak force measure of toughness. A gradually increasing susceptibility to trypsin digestion with increasing heating time demonstrated that there was a slow and gradual increase in the proportion of denatured collagen in the perimysium. Differential scanning calorimetry on perimysium excised after cooking showed an endothermic peak representing the denaturation of the collagen not already denatured on cooking. With increasing cooking time, the energy per milligram of collagen necessary to denature this remaining fraction increased. These results support the hypothesis that there is both an easily destabilized and more resistant fractions of the collagen in intramuscular connective tissue.
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| http://dx.doi.org/10.1016/j.meatsci.2019.03.016 | DOI Listing |
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