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Old 01-10-2020, 07:47 PM
inavalan inavalan is offline
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COOKING OF MEAT | Physics and Chemistry
In book: Encyclopedia of Meat Sciences (pp.404-409)
https://www.researchgate.net/publica..._and_Chemistry
Quote:
Muscle tissue contains approximately 75% of water and 20% of protein consisting of sarcoplasmic, myofibrillar, and connective-tissue proteins. During heating, the thermal denaturation of the meat proteins occurs. According to differential scanning calorimetry measurements, a-actinin denatures at 50 C; myosin and actomyosin between 54 and 58 C; sarcoplasmic proteins between 65 and 67 C; actin between 80 and 83 C; tropomyosin and troponin at above 80 C; and titin at 75.6 C (in beef) or 78.4 C (in pork). Generally, during heating the globular (sarcoplasmic) proteins expand and fibrous (myofibrillar) proteins contract. The intramuscular collagen fibers shrink in the range of temperature 5365 C and gelatinize on further heating (7080 C). The structural changes in the meat proteins on heating lead to alterations in the eating quality of meat.
Quote:


Effect of heating temperature on cooking losses (-) and sarcomere length (---) of beef ST muscle samples retorted after 5 days ageing at 4 C. Reproduced from Palka, K., Daun, H., 1999. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Science 51, 237-243.
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