The Effects of Cooking Temperature and Time on Some Mechanical Properties of Meat

Bouton, P. E.; Harris, P. V.

doi:10.1111/j.1365-2621.1972.tb03404.x

Cited by 170 publications

(88 citation statements)

References 16 publications

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“…In addition, both temperature and cooking times were found to strongly affect pork meat tenderness for heating temperature higher than 60°C (Bouton and Harris, 1972).…”

Section: Meat Texturementioning

confidence: 98%

Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

Chiavaro

Rinaldi

Vittadini

et al. 2009

Journal of Food Engineering

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“…In addition, both temperature and cooking times were found to strongly affect pork meat tenderness for heating temperature higher than 60°C (Bouton and Harris, 1972).…”

Section: Meat Texturementioning

confidence: 98%

Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

Chiavaro

Rinaldi

Vittadini

et al. 2009

Journal of Food Engineering

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“…Water cooking is a popular method used in meat research to simulate oven roasting in order to study the effect of heat on meat components and the relationship with meat quality (Bouton & Harris, 1971;Dransfield, 1977;Hearne, Penfield, & Goertz, 1978). Much evidence suggests that water cooking has many potential advantages to cook meat, such as increasing the tenderness and yield, improving the microbiological safety through high efficient heat penetration, and controlling the preciseness of degree of doneness and reducing energy cost (Buck, Hickey, & Rosenau, 1979;Cyril, Castellini, & Dal Bosco, 1996).…”

Section: Introductionmentioning

confidence: 97%

Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods

Cheng

Sun

Scannell

2005

Journal of Food Engineering

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“…The force obtained by subtracting IY from PF (PFIY) and is thought to represent the force required to fracture connective tissue, increases with cooking temperature up to a maximum at -45°C and then remains relatively CORstant until temperatures of around 60°C are reached and at higher temperatures it decreases with increasing cooking temperature. In older animals the PFIY plateau is longer and does not start to fall until temperatures of around 70°C are reached (Bouton and Harris 1972;Bouton et a1 1981;Harris and Shorthose 1988).…”

Section: Introductionmentioning

confidence: 94%

“…However, testing cooked beef using the WarnerBratzler (WB) shear device yields completely different results (Machlik and Draudt 1963;Bouton and Harris 1972;Bouton et a1 1981;Harris and Shorthose 1988). For example, when stretched beef semitendinosus muscles are cooked at different temperatures and their tenderness is tested using the WB shear device, the peak force (PF), which is thought to be a measure of total shear force, increases with cooking temperature until -45°C.…”

Section: Introductionmentioning

confidence: 97%

Influence of Temperature, Fibre Diameter and Conditioning on the Mechanical Properties of Single Muscle Fibres Extended to Fracture

Mutungi

Purslow²,

Warkup

1996

J. Sci. Food Agric.

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The tensile properties of single muscle fibres isolated from porcine longissimusandiliocostalismuscles conditioned for various lengths of time and cooked at different temperatures for 1 h were investigated. The stress–strain curves of fibres extended to fracture werer‐shaped with yield points of 2–5% resting length in raw fibres and 10–20% in cooked fibres. The yield point was independent of cooking temperature, fibre diameter and mechanical skinning of the fibres but decreased with ageing. The stress and strain at which the muscle fibres fractured was found to depend on cooking temperature, fibre diameter and conditioning time. Raw muscle fibres isolated from 24 h agedlongissimusandiliocostalismuscles required 216±13 kN m−2 and 272±6 kN m−2, respectively, to fracture. On cooking the muscles for 1 h at 80°C the fracture forces increased to 342±19 kN m−2 in fibres isolated from thelongissimusand 443±36 kg cm−2 in fibres isolated from theiliocostalis. Ageing the muscles for 72 h halved the forces required to break raw muscle fibres isolated from them. However, further ageing of the muscles had no noticeable effects on the force required to fracture fibres isolated from thelongissimus dorsibut caused a further reduction in the stresses needed to break fibres isolated from theiliocostalismuscle. Muscle fibres isolated from theiliocostalisfractured at higher strains than those isolated fromlongissimusmuscle. However, in both muscles the strain at which the fibres fractured increased with cooking temperature and was lowest in fibres isolated from raw muscles and highest in fibres isolated from muscles cooked at 80°C for 1 h. Ageing the muscles led to a marked decline in the strain at which the fibres fractured and these effects were greater in fibres isolated from thelongissimusthan in fibres isolated from theiliocostalismuscle. In 24 h and 72 h conditioned muscles, fibres having diameters <60 μm required significantly greater forces to fracture than those with larger diameters. However, ageing the muscles for 264 h removed this diameter‐dependent difference in fracture force. Fibre diameter had no effect on the strain at which the muscle fibres fractured at all experimental conditions.

show abstract

The Effects of Cooking Temperature and Time on Some Mechanical Properties of Meat

Cited by 170 publications

References 16 publications

Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods

Influence of Temperature, Fibre Diameter and Conditioning on the Mechanical Properties of Single Muscle Fibres Extended to Fracture

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