Ultrastructural changes in pre- and post-rigor beef muscle caused by conventional and microwave cookery

Hsieh, Yun-Shuo; Cornforth, Daren P.; Pearson, A. M.; Hooper, G. H. S.

doi:10.1016/0309-1740(80)90029-7

Cited by 21 publications

(13 citation statements)

References 26 publications

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“…Another way to control pH is by adding sodium bicarbonate (NaHCO 3 ) to the brine. NaHCO 3 is commonly used in Chinese cuisine (Hsieh, Cornforth, Pearson, & Hooper, 1980), and has been used for studies regarding yield, tenderness and the masking of atypical aromas in meat from terrestrial farmed animals (Alvarado & Sams, 2003;Sheard & Tali, 2004;Sindelar et al, 2003). The effect of NaHCO 3 in fish meat remains to be researched.…”

Section: Introductionmentioning

confidence: 99%

Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

Åsli

Mørkøre

2012

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 99%

Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

Åsli

Mørkøre

2012

LWT - Food Science and Technology

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“…Weidemann et al (1967) used optical light microscopy (OLM) and transmission electron microscopy (TEM) to examine the ultrastructure of prerigor and postrigor cooked ox semitendinosus muscle and found supercontraction clots on both types of micrographs. Hsieh et al (1980) using TEM and scanning electron microscopy (SEM) to examine the ultrastructure of prerigor cooked bovine stemomandibularis found supercontraction bands alternating with fragmented areas on TEM micrographs. Their SEM micrographs showed a wavy, wrinkled surface appearance on fibers from prerigor cooked muscle.…”

Section: Introductionmentioning

confidence: 99%

Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle

Mills

Henning

1995

Journal of Food Science

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The response of prerigor bovine muscle to different heating conditions was determined. Samples were fast-heated at six postmortem times or at five heating rates at four early postmortem times. All samples were heated to 70°C internally. Prerigor muscle cooked at progressively shorter postmortem times and faster heating rates had correspondingly lower shear values. In prerigor fast-heated samples, phase contrast microscopy revealed transverse bright stripes along the myofiber while scanning electron microscopy showed transverse surface wrinkles, bulges, interior contraction bands, and stretched areas. Postmortem time and heating should be controlled to improve beef tenderness.

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“…The above hypothesis is further supported by the following facts: At an early postmortem time, the muscle membrane is responsive to heat stimuli (Hsieh et al, 1980). The mechanism of postmortem shortening is believed to be similar to that of muscular contraction in vivo (Newbold and Harris, 1972).…”

Section: Discussionmentioning

confidence: 91%

“…Muscle shortening greater than 40% has been associated with increased meat tenderness (Behnke et al, 1973;Marsh and Carse, 1974;Davey and Gilbert, 1975a;Hsieh et al, 1980). This improvement in tenderness results from the shattering of fiber structure in some areas as induced by extreme shortening in other areas.…”

Section: Introductionmentioning

confidence: 96%

Effect of Heating Rate on Shortening of Prerigor Chicken Breast Muscle

et al. 1985

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Experiments were conducted to evaluate the effects of various heating rates on prerigor chicken breast muscle (Pectoralis major). Heating rates from 2 C per 6 min to 2 C per 18 min (Experiment 1) gave similar results in percentages of myofibrillar, cooking, and total shortening. Myofibrillar shortening began at approximately 39 C and completed at 46 to 50 C, and cooking shortening began at 65 to 66 C, regardless of heating rate. Heat absorbed per gram of muscle sample to onset and completion of myofibrillar shortening, or to onset of cooking shortening, was not different for the various heating rates. A higher muscle temperature at both onset and completion of myofibrillar shortening was observed at the 2 C per 2 min heating rate than at the 2 C per 12 min heating rate (Experiment 2). At 2 C per 2 min, myofibrillar shortening was more extensive, occurred faster, and was coincident to the absorption of more heat per gram of muscle to onset and completion as compared to 2 C per 12 min. The results support the view that rapid heating (>2 C per 2 min) of prerigor muscle elicits extensive shortening caused by an active contraction. (

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Ultrastructural changes in pre- and post-rigor beef muscle caused by conventional and microwave cookery

Cited by 21 publications

References 26 publications

Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle

Effect of Heating Rate on Shortening of Prerigor Chicken Breast Muscle

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