Effect of Heating Rate on Meat Batter Stability, Texture and Gelation

Abstract

The effects of four heating rates (0.31, 0.51, 1.22, and 1.62Vmin) on the gelation, stability and texture of meat batters containing 2.5 and 1.25% salt were studied. In general, slower heating rates resulted in higher modulus of rigidity (G) values, and salt reduction resulted in lower G values. All the low salt treatments, except the 1.62"C/min treatment, showed a structural breakdown (above 67°C) when the scanning rigidity monitor was used. However, in the texture profile analysis (samples cooked to 50,60 and 70°C) no structural breakdown was observed. Therefore, special care should be given to interpreting gelation profile results.

Influence of Protein and Fat Content and Cooking Temperature on Texture and Sensory Evaluation of Bologna Sausage

“…The heating regime used in thermal processing is reported to have more effect on textural properties both of gels made from individual salt-soluble proteins and of complex muscle food (frankfurters) (19)(20)(21). The slightness of the influence exerted by heating conditions on the target parameters in this experiment was consistent with the results reported by Mittal et al (28).…”

“…5 influenced by the size of the Bologna sausage (11 cm diameter), as a result of which the heating rate (ranging at thermal centre from 0.28 °C/min at a cooking temperature of 77 °C to 0.63° C/min at 105 °C) is not uniform throughout the breadth of the product but presents appreciable temperature gradients. Then again it must be borne in mind that the results reported for model systems (given the characteristics of such systems) are from different margins than in the present experiment (from 0.2-0.3 to 0.8-1.6 °C/min) (19)(20)(21). The slight influence of heating regime on sensory evaluation is consistent with the findings of other authors (3) who reported that no significant differences in the intensity of any sensory attribute were found between two cooking rates.…”

“…Indeed, processing conditions are largely responsible for many aspects of final quality in meat products. Textural characteristics are closely associated with the heating regime (19)(20)(21), so that advantage may be taken of such factors as heating rate and/or profile, final temperature, procedure used, etc. to improve the manufacturing technology, alter composition and enhance sensory characteristics.…”

Cooking Pattern and Quality Properties of Ground Pork Patties as Affected by Microwave Power Levels

“…However, no differences were observed when comparing among lower power levels or higher power levels. Barbut and Mittal (1990) studied the effects of heating rate on the gelation, stability, and texture of meat batter. They found that slower heating rates generally resulted in higher rigidity values.…”

Effects of Reheating Conditions and Sodium Chloride/Phosphate Levels on Color Characteristics of Precooked Pork Patties

“…This is because meat products are affected by various factors, such as dielectric and thermal properties (Shiffman, 1986), the composition and geometry of product (Ryyänen, 1995), composition of product (Brican and Barringer, 2002;Ryyänen and Ohlsson, 1996;Ryyänen et al, 2004), and cooking methods. Cooking methods are largely responsible for many aspects of the final quality of meat products, and the selection of an appropriate heating method for cooking can affect not only quality but also production cost (Barbut and Mittal, 1990). Berry and Leddy (1984), El-Shimi (1992), and Serrano et al The consumer in Europe and America take in processing meat products rather than preferring meat itself and eat to cold state with bread or salad.…”