Effect of High Pressure during heat Treatment on the Wamer‐Bratzler Shear Force Values of Selected Beef Muscles
作者:
S.L. BEILKEN,
J.J. MACFARLANE,
P.N. JONES,
期刊:
Journal of Food Science
(WILEY Available online 1990)
卷期:
Volume 55,
issue 1
页码: 15-18
ISSN:0022-1147
年代: 1990
DOI:10.1111/j.1365-2621.1990.tb06006.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTThe effect on the Warner‐Bratzler shear values of post‐rigor beef muscles of heat treatments ranging from 40 to 80°C with or without concurrent pressure treatment at 150 MPa have been investigated. For muscles in a stretched condition, a decrease in shear values attributed to changes in the connective tissue was found to occur at a higher temperature in the pressure treated samples than in those not pressure treated. For muscles in a contracted condition, a steep increase in shear values with increase in cooking temperature (attributed to myofibrillar toughening) was prevented by pressure treatment. Instead, a decrease in shear values attributed to changes in connective tissue as found in stretched muscle, was then evi
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