Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

Becker, André; Boulaaba, Annika; Pingen, Sylvia; Röhner, Anja; Klein, Günter

doi:10.1016/j.meatsci.2015.07.024

Cited by 36 publications

(33 citation statements)

References 43 publications

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“…The cook loss gradually increased with heating time (Fig. 1A), which was consistent with the increasing cook loss of skeletal muscle in pork [39] and beef [33] by LTLT processing. Meanwhile, Mortensen et al [40] reported that juiciness of beef could be classified into different groups by trained panelists when the beef encountered sous-vide cooking at 56, 58, and 60°C for 3, 6, 9, and 12 h, respectively.…”

Section: Discussionsupporting

confidence: 79%

Textural and biochemical changes of scallopPatinopecten yessoensisadductor muscle during low-temperature long-time (LTLT) processing

Dong

Chang

et al. 2017

International Journal of Food Properties

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In this study, the effects of low-temperature long-time (LTLT) processing on the quality of Patinopecten yessoensis adductor muscle (PYAM) were investigated at 55°C. The texture of processed PYAM was characterized by textural profile analysis (TPA), and significant increases of cook loss, hardness, and shear force with time during LTLT processing were observed. The degradation of structural proteins was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and fragments with molecular weights of 208 kDa (myosin heavy chain, MHC), 97 kDa (paramyosin) and 35-40 kDa, respectively, were among the main products. Chemical characterization revealed elevated levels of activity in cathepsin L and caspase-3 and oxidation of proteins and lipids. Electron spin resonance spin trapping indicated reactive oxygen species (ROS) production in the PYAM during LTLT processing. Based on these results, it is proposed that the sequence of events in PYAM during LTLT processing includes ROS→ endogenous enzyme (involving caspase-3 and cathepsin L) activation →protein degradation→quality changes (texture and color). This revelation helps to further our understanding of the LTLT processing of PYAM, which would lead to better quality control for PYAM products.

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Section: Discussionsupporting

confidence: 79%

Textural and biochemical changes of scallopPatinopecten yessoensisadductor muscle during low-temperature long-time (LTLT) processing

Dong

Chang

et al. 2017

International Journal of Food Properties

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“…No changes in moisture content of PYAM treated at 45°C was observed before 4 h; however, with the time prolonging, the values significantly decreased from 4 to 32 h. For the samples treated at 65°C, the moisture content obviously decreased in the whole heating treatment. This result was consistent with the increasing cook loss of skeletal muscle in pork [23] and beef [8] by heat treatment.…”

Section: Resultssupporting

confidence: 86%

Oxidative stress-induced textural and biochemical changes of scallopPatinopecten yessoensisadductor muscle under heat treatment

Dong

Feng

et al. 2018

International Journal of Food Properties

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In this study, the effects of heat treatment (45°C and 65°C, respectively) on the quality of Patinopecten yessoensis adductor muscle (PYAM) were investigated. Water mobility in PYAM samples was analyzed using low-field nuclear magnetic resonance. The texture of treated PYAM was analyzed using texture profile analysis. Protein degradation was characterized using SDS-PAGE. Activities of cathepsin L (CL), superoxide dismutase (T-SOD), glutathione peroxidase (GSH-Px), and catalase (CAT) were determined using chemical analysis methods. The production of free radicals was measured using electron spin resonance. It was revealed that water mobility in PYAM samples increased with the extension of heated time. Cohesiveness of PYAM was higher in samples heated at 65°C than at 45°C , while hardness showed an opposite trend, higher in the samples heated at 45°C than at 65°C. The degradation of structural proteins was more severe in the samples heated at 65°C than at 45°C, with the greater CL activity being observed. It was also found that heating caused elevation in T-SOD, GSH-Px, and CAT enzyme activities. Considering the chemical changes in the PYAM samples, contents of carbonyl and malonaldehyde increased, but sulfhydryl content decreased with heating. Level of free radicals increased significantly from 6 h on after heat treatment, with higher level at 65°C than at 45°C. These results suggested that oxidative stress is directly involved in quality changes during heat treatment of PYAM.

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“…Other studies Machlik & Draudt, 1963) found that cooking at temperatures close to 60°C for extended periods not only avoided the increase in meat toughness observed at higher temperatures, but also improved meat tenderness after 4 h of holding. These observations have been further confirmed (Table 1), in beef (Beilken, Bouton, & Harris, 1986;Bouton & Harris, 1972a, 1981Christensen et al, 2013;Dinardo et al, 1984), pork (Becker, Boulaaba, Pingen, Krischek, & Klein, 2016;Becker, Boulaaba, Pingen, Röhner, & Klein, 2015;Christensen, Ertbjerg, Aaslyng, & Christensen, 2011b) and lamb (Roldán, Antequera, Martín, Mayoral, & Ruiz, 2013).…”

Section: Introductionmentioning

confidence: 62%

“…Beilken et al (1986) also reported greater cook loss in the temperatures between 50 and 60°C, with weight changes occurring in the first 8 h of cooking for veal muscles, and for as long as 48 h for steer muscles; these age-related differences and cooking-related trends also occurred in other beef studies , 1972bChristensen et al, 2013). Similarly, increased cooking losses for LTLT cooked pork muscles (longissimus and semitendinosus) have been reported when meat was heated between 45°C and 60°C (Becker et al, 2016(Becker et al, , 2015Christensen, Bertram, Aaslyng, & Christensen, 2011a;Zielbauer, Franz, Viezens, & Vilgis, 2016). The largest losses occurred at the initial stages of cooking.…”

Section: Juiciness and Cook Lossmentioning

confidence: 83%

“…For beef, the longissimus muscle tenderised less than tougher muscles (semitendinosus, semimembranosus, biceps femoris and/or rectus femoris) after 4 h of holding at 60°C, as measured by sensory panels and Warner-Bratzler shear force (Dinardo et al, 1984;Machlik & Draudt, 1963). Increasing the holding time from 5 to 17 h did not change the shear force values of semitendinosus from slaughter pigs at any temperature between 48°C and 63°C, whereas longissimus tenderised in treatments at 58°C and 63°C with extended holding (Becker et al, 2015;Christensen et al, 2011b). Sánchez del Pulgar et al (2012) studied pork masseter muscle, which contains a large amount of connective tissue, and reported that Texture Profile Analysis (TPA) parameters (hardness, adhesiveness, springiness, cohesiveness and chewiness) were not…”

Section: Introductionmentioning

confidence: 94%

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Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

2018

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Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat that has increased tenderness and better appearance than when cooked at higher temperatures. Public concerns regarding this method have focused on the ability to design heat treatments that can reach microbiological safety. The heat treatment induces modification of the meat structure and its constituents, which can explain the desirable eating quality traits obtained. Denaturation, aggregation, and degradation of myofibrillar, sarcoplasmic and connective tissue proteins occur depending on the combination of time and temperature during the heat treatment. The protein changes, especially in relation to collagen denaturation, along with proteolytic activity, have often been regarded to be the main contributors to the increased meat tenderness. The mechanisms involved and the possible contribution of other factors are reviewed and discussed.

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Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

Cited by 36 publications

References 43 publications

Textural and biochemical changes of scallopPatinopecten yessoensisadductor muscle during low-temperature long-time (LTLT) processing

Textural and biochemical changes of scallopPatinopecten yessoensisadductor muscle during low-temperature long-time (LTLT) processing

Oxidative stress-induced textural and biochemical changes of scallopPatinopecten yessoensisadductor muscle under heat treatment

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

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