Effects of Different Center Temperature on the Collagen Properties and Tenderness in Beef
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this study, the effects of collagen characters on the tenderness and texture of the beef was explored by heating beef to different center temperatures . The bovine semitendinosus muscle was heated untill the central temperature reached 60℃, 70℃, 80℃, 90℃, and 100℃ by using a 100℃ water bath. The results showed that with the increase of the center temperature, the shearing strength, collagen content, thermal dissolution, hydroxyl lysine pyridine, hardness, elasticity, adhesion and chewiness of bovine semitendinosus muscles were increased, while lysine pyridine, cohesion, adhesion and resilience were decreased. The collagen content and soluble degeneration of soluble collagen largely affected the tenderness of beef. The elasticity and chewiness of meat were associated with the content of collagen and the covalent crosslinking. The decrease in the hardness of beef was related to the destruction of the perimysium and endomysium.
