Effects of different soaking time and heating methods on the tenderness of mutton

Abstract

In the process of heating the mutton, the length of the soaking time will affect the meat tenderness, and the proper change of the soaking time can improve the meat tenderness. The sample was treated by water bath and microwave heating method, and the cooking loss rate, collagen solubility, shear force and the like were used as indicators for measuring tenderness. The effect of different soaking time on the tenderness of mutton was studied under water bath and microwave heating. The prolonged incubation time, the total soluble protein, collagen solubility and cooking loss of the meat treated by water bath were significantly increased (P < 0.01); while the myofibrillar protein and shear force values showed a downward trend. The difference in soaking time has an effect on the meat tenderness. Extending the soaking time, the color of the 20 µ strip gradually deepened, and the 32 µ and 75 µ strips showed different degrees of weakening. This indicates that the protein is degraded and the myofiber structure of the meat is destroyed. This provides a theoretical basis for the production and processing of enterprises and the table culture of the people.

Development of patty meat analogue using anchovy protein isolate (Stolephorus insularis) as a binding agent

“…The cooking loss analysis of PMA followed the method of Zhang et al [ 29 ] with modifications to cooking and cooling temperatures. Measurement of cooking loss was carried out using the water bath method.…”

Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked

“…Three peaks appeared in the LF-NMR multi-exponential inversion spectrum, which was bound water (T 21 , 1 -10 ms), immobilized water (T 22 , 10 -100 ms), and free water (T 23 , 100 -1 000 ms), respectively. Peak-integrated area ratios S 21 , S 22, and S 23 represented the relative content of hydrogen protons, S 23 could also represent the microstructural damage degree of the diced chicken with mushroom (Cheng et al, 2018;Zhang et al, 2022). Combined Figure 1c and Figure 1d, the results showed that compared with TD cooked, the peak position of T 21 and T 22 moved to the right, the water mobility in the sample increased and the low degrees of freedom water migrated toward the high degrees of freedom, resulting in a decrease of water retention.…”

Impact of Epididymal Sperm Aspiration on Microsurgical Vasoepididymostomy Outcomes in Patients with Obstructive Azoospermia-Report of 21 Cases Attached

“…Qunsheng Li 1 , Lei Zhou 1 , Dongrun Li 1 , Wentao Yang 1,* , Yingmei Zhou 2 , Zhennan Shen 1 and are ultimately found to have epididymal obstruction. [1] Currently, microsurgical vasoepididymostomy (MVE) stands as a highly efficient method for addressing epididymal OA.…”

“…Qunsheng Li 1 , Lei Zhou 1 , Dongrun Li 1 , Wentao Yang 1,* , Yingmei Zhou 2 , Zhennan Shen 1 and are ultimately found to have epididymal obstruction. [1] Currently, microsurgical vasoepididymostomy (MVE) stands as a highly efficient method for addressing epididymal OA. Recently, it has been reported that robot-assisted vasovasostomy (VV) and vasoepididymostomy (VE) have been used, potentially enhancing the efficacy of the treatment.…”