Transformation of highly marbled meats under various cooking processes

Duconseille, Anne; Astruc, Thierry; Sasaki, Keisuke; Motoyama, Michiyo

doi:10.1016/j.meatsci.2022.108810

Cited by 8 publications

(3 citation statements)

References 83 publications

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“…When the stewing time was controlled from 0 to 90 min, the moisture content in the beef obviously decreased. This finding was due to the moisture in the muscle fiber gaps being squeezed out upon the thermal contraction of the beef, resulting in significantly reduced moisture content [ 5 ]. The oxidation of beef protein and fat during heating could also lead to a decrease in the binding capacity of beef protein to moisture, which in turn suffers from decreased moisture content.…”

Section: Resultsmentioning

confidence: 99%

“…Li et al [ 3 ] pointed out that braised beef with tender texture has a better edible quality, and braised beef prepared on an open fire has a soft texture, endowing a hardness value of 766.81 ± 209.31 N and a chewiness value of 493.94 ± 94.24 N. Modzelewska-Kapituła, Tkacz, and Nogalski [ 1 ] reported that better tenderness is one of the important characteristics for cooked beef with desirable sensory characteristics. Although some researchers have explored the effect of processing methods on beef quality properties [ 4 , 5 ], there is less attention paid to specific recommendations for guiding the industrial production of a certain dish. Prepared Sichuan braised beef can be divided into two types according to how consumers handle it after purchase.…”

Section: Introductionmentioning

confidence: 99%

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Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef

Ruan

et al. 2023

Foods

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This study aimed to investigate the optimal stewing time (0, 30, 60, 90, 120, and 150 min) for industrialized preparation of Sichuan-style braised beef with different demands. With prolonged stewing time, the hardness and chewiness of the braised beef initially increased and then decreased (p < 0.05), whereas springiness and cohesiveness gradually decreased. The moisture content of braised beef and the endogenous fluorescence intensity of braised beef protein significantly decreased (p < 0.05). However, the thiobarbituric acid reaction substances (TBARS) value and protein carbonyl content of braised beef greatly increased (p < 0.05). During the stewing process, the texture properties of Sichuan-style braised beef were affected by the moisture content, oxidation of proteins and lipids, and integrity of the muscle fibers. Considering texture traits, when Sichuan-style pre-braised beef bought by consumers is stewed with other ingredients for about 30 min, its corresponding stewing time is 60 min in industrialized production processes. This process parameter can not only save energy consumption for practical production, but also improve the hardness value of the as-obtained Sichuan-style pre-braised beef, which is conducive to transportation through refraining from cracking of pre-braised beef pieces. When consumers only use simple heating to eat the Sichuan-style pre-braised beef product, stewing times of 120 or 150 min can be considered in industrialized production processes. This work provided a theoretical reference for the industrialized and standardized production of different types of prepared Sichuan-style braised beef.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Changes in Texture Characteristics and Special Requirements of Sichuan-Style Braised Beef for Industrial Production: Based on the Changes in Protein and Lipid of Beef

Ruan

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…This result is in agreement with that of Supaphon et al (2021) who reported that quantitative histological parameters indicated that the fiber cross-sectional area increased with increasing sous-vide heating temperature in the range of 60-80℃. The results of the 55℃ samples are due to the sous-vide heat not being enough to change the fiber-cross sectional area and it doesn't show a huge effect compared to the other temperatures (Anne et al, 2022). The fiber cross-sectional area can be measured by the size of perimysium which is the collagen network surrounding muscle fiber bundles (Yumauchi et al, 2014).…”

Section: Sem Photographmentioning

confidence: 99%