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A note on the dependence of meat texture on the temperature of measurement

โœ Scribed by David A. Ledward; Ralston A. Lawrie

Publisher
John Wiley and Sons
Year
1975
Tongue
English
Weight
255 KB
Volume
26
Category
Article
ISSN
0022-5142

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โœฆ Synopsis

Abstract

Meat cooked at 80 ยฐC has a significantly greater resistance to shear when measured at 20 ยฐC than when measured at 70 ยฐC. However, the texture of meat cooked at 55 ยฐC displays no such temperature dependence. Scanning calorimetry indicates that partial reversion of heat induced collagen unfolding in cooled, well cooked meat may explain the increased toughness of the cooled samples.

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