Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of Beef<i>Semitendinosus</i>Muscle

The effects of low-frequency, high-power ultrasound (40 kHz, 1,500 W) on meat quality and connective tissue collagen of beef semitendinosus muscle were assessed. Beef steaks were sonicated for 10, 20, 30, 40, 50 or 60 min. The effects of ultrasound on exudate yield, water-loss rate, cooking loss, meat tenderness, and connective tissue and collagen properties were assessed. The results revealed that ultrasound increased meat exudate and water-loss rates and reduced Warner-Bratzler shear force values. However, ultrasound had no effect on cooking loss or insoluble collagen content and little effects on collagen content and solubility. The mechanical strength of connective tissue decreased in ultrasound-treated beef samples. Following ultrasound treatment of ≥10 min, muscle fibers shrank, the endomysium was disrupted and the perimysium thickness decreased. Protein aggregates formed in the extracellular space. Lowfrequency, high-power ultrasound had significant effects on meat texture and connective tissue properties. PRACTICAL APPLICATIONSIntramuscular connective tissue (IMCT) and collagen are related to meat quality, especially meat tenderness and texture. Ultrasound treatment enhances tenderness and sensory attributes of meat by changing cellular structures. However, there are limited data on the effectiveness of ultrasound on meat quality from the viewpoint of IMCT. In this study, we reported the meat quality attributes affected by changes in connective tissue and collagen as a result of ultrasound treatment. The results obtained in this study would be useful for the scientific community and the meat industry.

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“…Collagen solubility was expressed as a percentage of soluble collagen to total collagen (Chang et al . ).…”

Section: Methodsmentioning

confidence: 97%

Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle

Hai-jun

Wang

Tang

et al. 2015

Journal of Food Quality

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“…TA-XT2i (Stable Micro System, England) was used to conduct TPA of pressure treated and control cubical goose breast samples (30 × 30 × 25 mm) according to Wang et al [12] with some modification. A double compression cycle test was performed up to 50% compression of the original portion height with an aluminum cylinder probe of 50 mm diameter (P/50).…”

Section: Moisture and Water-holding Capacity (Whc)mentioning

confidence: 99%

Improving Tenderness of Goose Breast by Ultra-High Pressure

Gao

Zeng

et al. 2014

International Journal of Food Properties

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Ultra-high pressure treatment was used to tenderize the goose meat. The conditions of ultra-high pressure were optimized by response surface methodology. Goose meat was subjected to ultra-high pressures of 100, 200, 300, 400, and 500 MPa for 10, 15, 20, 25, and 30 min at 20 • C, respectively. Subsequently the cooking loss rate, water holding capacity, texture, and scanning electron microscope of the products were determined. The pressure and holding time significantly influenced the hardness values (p < 0.05), but did not significantly affect cooking loss rate and water holding capacity (p > 0.05). The hardness significantly decreased after ultra-high pressure treatment. Scanning electron microscope analysis showed that fracture of the rod-like muscle was observed in ultra-high pressure treated samples. Response surface methodology results showed that pressure (213 MPa) and holding time (15.35 min) at 20 • C was helpful to decrease the hardness of goose breast.

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“…After each heating treatment, the samples were cooled at room temperature for 30 min and wiped with blotting paper to calculate weight losses as follow (Chang et al, ).

Weight loss = [(m_{b} - m_{a}) / m_{b}] \times 100 %

…”

Section: Methodsmentioning

confidence: 99%

Effects of reheating methods on the product quality of Hongsu chicken dish

Wang

Zhang

Fan

et al. 2018

J Food Process Preserv

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Hongsu chicken dish is a very popular commercially cooked, ready for home, and office consuming meat product in Yangzhou city, China. Effects of different reheating methods, including hot water boiling, steaming, microwave heating, and oven roasting on the product quality attributes of Hongsu chicken dish were investigated. The results showed that the microwave reheated samples had the best sensory scores, least weight loss, the taste and texture were close to that of the freshly cooked meat, with attractive color and aroma. To reach the required center temperature of 72°C, the sample should be microwave heated at 480 W for 3.2 min. This research suggested that the microwave treatment was a quick and convenient method for reheating Hongsu chicken dish. Practical applications This study compared the effects of different reheating methods, including water boiling, steaming, microwave, and oven roasting treatment on the quality attributes (including water content, weight loss, color, texture, sensory evaluation, flavor, and taste) of Hongsu chicken dish. The results showed that microwave heating at 480 W for 3.21 min was able to reach the sample center temperature of 72°C. Compared with other reheating methods, microwave reheated samples had the best sensory scores, least weight loss, and the taste was close to that of the freshly cooked meat. Therefore, this technique might have met consumers’ requirements of convenient, quick, and high quality reheated Hongsu chicken dish.

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Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of BeefSemitendinosusMuscle

Cited by 49 publications

References 36 publications

Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle

Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle

Improving Tenderness of Goose Breast by Ultra-High Pressure

Effects of reheating methods on the product quality of Hongsu chicken dish

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