Thermal Effects on the Length of Sarcomeres in Muscles Held at Different Tensions

Hegarty, P. V. J.; Allen, C. E.

doi:10.1111/j.1365-2621.1975.tb03727.x

Cited by 24 publications

(13 citation statements)

References 16 publications

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“…Cooking also shortened the sarcomeres of the excised, rapidly chilled muscles but no difference (P > 0.05) was found between the two cooking treatments for conventionally chilled muscles (Table 7). This is in agreement with Hegarty and Allen (1975), Locker and Daines (1975), and Wheeler and Koohmaraie (1999), who reported that muscle shortening that resulted from cooking was dependent upon the sarcomere length in the raw state.…”

Section: Cooking Rate Effectssupporting

confidence: 81%

Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef

King

Dikeman

Wheeler

et al. 2003

Journal of Animal Science

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Our objectives were to examine the effects of prerigor excision and rapid chilling vs. conventional carcass chilling of two muscles on proteolysis and tenderness during the postmortem storage, as well as the effects of fast and slow rates of cooking on myofibrillar characteristics and tenderness. The longissimus thoracis (LT) and triceps brachii (TB), long head muscles were removed 45 min after exsanguination from the left side of 12 carcasses and chilled in an ice bath to induce cold shortening (excised, rapidly chilled). At 24 h postmortem, the corresponding muscles were removed from the right side (conventionally chilled). All muscles were cut into 2.54-cm-thick steaks and assigned to one of two postmortem times (1 or 14 d), and to raw and cooking treatments. Steaks were cooked at 260°C (FAST) or 93°C (SLOW) in a forced-air convection oven to an internal temperature of 70°C. Cooking loss, cooking time, and Warner-Bratzler shear force (WBSF) were measured on cooked steaks. Sarcomere length (SL) and the extent of proteolysis of desmin were measured on raw and cooked steaks. As expected, the excised, rapidly chilled muscles had a much more rapid (P < 0.05) temperature decline than those that were conventionally chilled. The excised, rapidly chilled

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Section: Cooking Rate Effectssupporting

confidence: 81%

Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef

King

Dikeman

Wheeler

et al. 2003

Journal of Animal Science

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“…These changes in muscle fibers appear to take place at higher than 70" C internal temperatures. Giles (1968) reported little change in muscle structure until 70" C. Likewise, Hegarty and Allen (1975) and DubC et al (1972) reported sarcomere shortening above 70" C.…”

Section: Resultsmentioning

confidence: 97%

Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C

Bowers

Craig

Kropf

et al. 1987

Journal of Food Science

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Beef longissimus muscle steaks were broiled or roasted to 7 internal temperatures. Mouth-filling-blend and browned flavor increased, whereas bloody-serumy, metallic, and sour flavors and juiciness decreased with increased internal temperature. Roasted muscles had flavor characteristics more like muscle cooked to lower internal temperatures than broiled. Protein denaturation, as indicated by differential scanning calorimetry, appeared to be mostly complete after muscle samples were heated to 80" C. Visual color change occurred between 55" and 65" C, between 6.5" and 75" C, and between 75" and 80" C. HunterLab a values decreased and reflectance readings at 547 nm increased significantly between 75" and 80" C. Instron shear and compression and pH values did not vary significantly.

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“…It has been shown that Warner Bratzler (WB) shear force values normally decrease as the cooking temperature is raised from 50 to 60 "C, unless the animals are old (Bouton and Harris, 1972a) or the muscles have cold shortened (Purchas, 1973;Bouton et al, 1974a). Heating to a temperature greater than 60" leads to an increase in shear force values (Draudt, 1972).Changes produced by various heat treatments on the length and width of isolated fragments of muscle fiber have been investigated (Hostetler and Landmann, 1968) and it has been shown that the width begins to decrease at about 45 OC and the length at about 5 5 "C. Other authors have investigated the changes in length produced by the changes in temperature in intact meat samples either directly (Davey and Gilbert, 1974) or by measuring sarcomere length (Dub6 et al, 1972;Bouton et al, 1974a;Hegarty and Allen, 1975). All these workers showed that the major changes in the fiber length of beef samples took place at temperatures above 60 "C.The present paper describes experiments designed to relate dimensional changes in meat of different myofibrillar contraction states and pH values to the cooking temperature and time.Journal of Texture Studies 7 (1976) 179-192.…”

mentioning

confidence: 99%

Dimensional Changes in Meat During Cooking

Bouton

Harris

Shorthose

1976

Journal of Texture Studies

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Continuous measurements of changes in meat fiber length with increasing temperature during cooking showed three zones where rates of length change are significantly different. The first (> 40°C) is attributed to myofibrillar change. The second (> 55 "C) is thought to be related to connective tissue shrinkage and shows differences with myofibrillar contraction state attributable to changes in spatial orientation of collagen fibers. The third zone (> 70 "C) is believed to be due to the interaction between myofibrillar and connective tissue contraction.Measurements of changes in cooking loss, length and cross-sectional area of samples of contracted and stretched muscle showed that cooking losses and the decrease in the cross-sectional area were greater in contracted samples, whilst length changes were greater in stretched samples. This has been attributed to differences in spatial orientation of connective tissue.1974. It has been shown that Warner Bratzler (WB) shear force values normally decrease as the cooking temperature is raised from 50 to 60 "C, unless the animals are old (Bouton and Harris, 1972a) or the muscles have cold shortened (Purchas, 1973;Bouton et al., 1974a). Heating to a temperature greater than 60" leads to an increase in shear force values (Draudt, 1972).Changes produced by various heat treatments on the length and width of isolated fragments of muscle fiber have been investigated (Hostetler and Landmann, 1968) and it has been shown that the width begins to decrease at about 45 OC and the length at about 5 5 "C. Other authors have investigated the changes in length produced by the changes in temperature in intact meat samples either directly (Davey and Gilbert, 1974) or by measuring sarcomere length (Dub6 et al., 1972;Bouton et al., 1974a;Hegarty and Allen, 1975). All these workers showed that the major changes in the fiber length of beef samples took place at temperatures above 60 "C.The present paper describes experiments designed to relate dimensional changes in meat of different myofibrillar contraction states and pH values to the cooking temperature and time.Journal of Texture Studies 7 (1976) 179-192. All Rights Resewed. Copyright 0 1976 by D. Reidel Publishing Company, Dordrecht-Holland.

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Thermal Effects on the Length of Sarcomeres in Muscles Held at Different Tensions

Cited by 24 publications

References 16 publications

Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef

Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef

Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C

Dimensional Changes in Meat During Cooking

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