Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times
The aim of the current study was to elucidate whether cows and young bulls require different combinations of heating temperature and heating time to reduce toughness of the meat. The combined effect of heating temperature and time on toughness of semitendinosus muscle from the two categories of beef...
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| Veröffentlicht in: | Meat science 2013-04, Vol.93 (4), p.787-795 |
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| creator | Christensen, Line Ertbjerg, Per Løje, Hanne Risbo, Jens van den Berg, Frans W.J. Christensen, Mette |
| description | The aim of the current study was to elucidate whether cows and young bulls require different combinations of heating temperature and heating time to reduce toughness of the meat. The combined effect of heating temperature and time on toughness of semitendinosus muscle from the two categories of beef was investigated and the relationship to properties of connective tissue was examined. Measurements of toughness, collagen solubility, cathepsin activity and protein denaturation of beef semitendinosus heated at temperatures between 53°C and 63°C for up to 19 1/2h were conducted. The results revealed that slightly higher temperatures and prolonged heating times were required to reduce toughness of semitendinosus from cows to the same level as in young bulls. Reduced toughness of semitendinosus as a result of low temperature for prolonged time is suggested to result from weakening of the connective tissue, caused partly by denaturation or conformational changes of the proteins and/or by solubilization of collagen.
► Toughness of semitendinosus from cows and young bulls was reduced by LTLT treatment. ► At 63°C semitendinosus from cows and young bulls were equally tender. ► Weakening of connective tissue is suggested to be involved in toughness reduction. ► Cathepsins B and L were active during the heat treatment. |
| doi_str_mv | 10.1016/j.meatsci.2012.12.001 |
| format | Article |
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► Toughness of semitendinosus from cows and young bulls was reduced by LTLT treatment. ► At 63°C semitendinosus from cows and young bulls were equally tender. ► Weakening of connective tissue is suggested to be involved in toughness reduction. ► Cathepsins B and L were active during the heat treatment.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2012.12.001</identifier><identifier>PMID: 23305828</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Beef ; bulls ; Cathepsin ; Cattle ; Collagen ; Collagen - chemistry ; Connective Tissue - chemistry ; connective tissues ; cows ; Denaturation ; Diet ; Female ; Food Handling - methods ; heat treatment ; Hot Temperature ; Humans ; Hyper-spectral imaging ; Male ; Meat - analysis ; meat tenderness ; Muscle Proteins - chemistry ; protein conformation ; Protein Denaturation ; semitendinosus muscle ; Solubility ; solubilization ; Sous-vide ; Stress, Mechanical ; Temperature</subject><ispartof>Meat science, 2013-04, Vol.93 (4), p.787-795</ispartof><rights>2012 Elsevier Ltd</rights><rights>Copyright © 2012 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c455t-37ceb14fc20a38761d7784ac172b573afa7d2b19c19672787fa80fd83ac15cea3</citedby><cites>FETCH-LOGICAL-c455t-37ceb14fc20a38761d7784ac172b573afa7d2b19c19672787fa80fd83ac15cea3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2012.12.001$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27923,27924,45994</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23305828$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Christensen, Line</creatorcontrib><creatorcontrib>Ertbjerg, Per</creatorcontrib><creatorcontrib>Løje, Hanne</creatorcontrib><creatorcontrib>Risbo, Jens</creatorcontrib><creatorcontrib>van den Berg, Frans W.J.</creatorcontrib><creatorcontrib>Christensen, Mette</creatorcontrib><title>Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>The aim of the current study was to elucidate whether cows and young bulls require different combinations of heating temperature and heating time to reduce toughness of the meat. The combined effect of heating temperature and time on toughness of semitendinosus muscle from the two categories of beef was investigated and the relationship to properties of connective tissue was examined. Measurements of toughness, collagen solubility, cathepsin activity and protein denaturation of beef semitendinosus heated at temperatures between 53°C and 63°C for up to 19 1/2h were conducted. The results revealed that slightly higher temperatures and prolonged heating times were required to reduce toughness of semitendinosus from cows to the same level as in young bulls. Reduced toughness of semitendinosus as a result of low temperature for prolonged time is suggested to result from weakening of the connective tissue, caused partly by denaturation or conformational changes of the proteins and/or by solubilization of collagen.
► Toughness of semitendinosus from cows and young bulls was reduced by LTLT treatment. ► At 63°C semitendinosus from cows and young bulls were equally tender. ► Weakening of connective tissue is suggested to be involved in toughness reduction. ► Cathepsins B and L were active during the heat treatment.</description><subject>Animals</subject><subject>Beef</subject><subject>bulls</subject><subject>Cathepsin</subject><subject>Cattle</subject><subject>Collagen</subject><subject>Collagen - chemistry</subject><subject>Connective Tissue - chemistry</subject><subject>connective tissues</subject><subject>cows</subject><subject>Denaturation</subject><subject>Diet</subject><subject>Female</subject><subject>Food Handling - methods</subject><subject>heat treatment</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>Hyper-spectral imaging</subject><subject>Male</subject><subject>Meat - analysis</subject><subject>meat tenderness</subject><subject>Muscle Proteins - chemistry</subject><subject>protein conformation</subject><subject>Protein Denaturation</subject><subject>semitendinosus muscle</subject><subject>Solubility</subject><subject>solubilization</subject><subject>Sous-vide</subject><subject>Stress, Mechanical</subject><subject>Temperature</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc-O0zAQhy0EYruFRwB85JLiP0ntnhBaAYu0EhKwZ8txJq2rxC62s9W-CM_LhBSuSJZtWd98Y82PkFecbTjj23fHzQi2ZOc3gnGxwcUYf0JWXCtZ1Vzqp2TFJNtVXNXsilznfGRISKGfkyshJWu00Cvy6xsMtvgY8sGfaAvlDBDorKYlTvtDgJypDR09pXiCVDxkGnvqYgjgin8AWnzOE9A-xRGfzwv9GKewp-00DJke_sgS7tBRvA7xTAuMaLNlSujrY5r1Qwx7JIofIb8gz3o7ZHh5Odfk_tPHHze31d3Xz19uPtxVrm6aUknloOV17wSzUqst75TStXVcibZR0vZWdaLlO8d3WyWUVr3VrO-0RKRxYOWavF282P_nBLmY0WcHw2ADxCkbLrRouORbgWizoC7FnBP05pT8aNOj4czMkZijuURi5kiw1swDX5PXlxZTO0L3r-pvBgi8WYDeRmP3yWdz_x0NNVZrJuoGifcLATiKBw_JYBMIDjqfMAXTRf-fT_wG3YSs0A</recordid><startdate>20130401</startdate><enddate>20130401</enddate><creator>Christensen, Line</creator><creator>Ertbjerg, Per</creator><creator>Løje, Hanne</creator><creator>Risbo, Jens</creator><creator>van den Berg, Frans W.J.</creator><creator>Christensen, Mette</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20130401</creationdate><title>Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times</title><author>Christensen, Line ; Ertbjerg, Per ; Løje, Hanne ; Risbo, Jens ; van den Berg, Frans W.J. ; Christensen, Mette</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c455t-37ceb14fc20a38761d7784ac172b573afa7d2b19c19672787fa80fd83ac15cea3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Animals</topic><topic>Beef</topic><topic>bulls</topic><topic>Cathepsin</topic><topic>Cattle</topic><topic>Collagen</topic><topic>Collagen - chemistry</topic><topic>Connective Tissue - chemistry</topic><topic>connective tissues</topic><topic>cows</topic><topic>Denaturation</topic><topic>Diet</topic><topic>Female</topic><topic>Food Handling - methods</topic><topic>heat treatment</topic><topic>Hot Temperature</topic><topic>Humans</topic><topic>Hyper-spectral imaging</topic><topic>Male</topic><topic>Meat - analysis</topic><topic>meat tenderness</topic><topic>Muscle Proteins - chemistry</topic><topic>protein conformation</topic><topic>Protein Denaturation</topic><topic>semitendinosus muscle</topic><topic>Solubility</topic><topic>solubilization</topic><topic>Sous-vide</topic><topic>Stress, Mechanical</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Christensen, Line</creatorcontrib><creatorcontrib>Ertbjerg, Per</creatorcontrib><creatorcontrib>Løje, Hanne</creatorcontrib><creatorcontrib>Risbo, Jens</creatorcontrib><creatorcontrib>van den Berg, Frans W.J.</creatorcontrib><creatorcontrib>Christensen, Mette</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Christensen, Line</au><au>Ertbjerg, Per</au><au>Løje, Hanne</au><au>Risbo, Jens</au><au>van den Berg, Frans W.J.</au><au>Christensen, Mette</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2013-04-01</date><risdate>2013</risdate><volume>93</volume><issue>4</issue><spage>787</spage><epage>795</epage><pages>787-795</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>The aim of the current study was to elucidate whether cows and young bulls require different combinations of heating temperature and heating time to reduce toughness of the meat. The combined effect of heating temperature and time on toughness of semitendinosus muscle from the two categories of beef was investigated and the relationship to properties of connective tissue was examined. Measurements of toughness, collagen solubility, cathepsin activity and protein denaturation of beef semitendinosus heated at temperatures between 53°C and 63°C for up to 19 1/2h were conducted. The results revealed that slightly higher temperatures and prolonged heating times were required to reduce toughness of semitendinosus from cows to the same level as in young bulls. Reduced toughness of semitendinosus as a result of low temperature for prolonged time is suggested to result from weakening of the connective tissue, caused partly by denaturation or conformational changes of the proteins and/or by solubilization of collagen.
► Toughness of semitendinosus from cows and young bulls was reduced by LTLT treatment. ► At 63°C semitendinosus from cows and young bulls were equally tender. ► Weakening of connective tissue is suggested to be involved in toughness reduction. ► Cathepsins B and L were active during the heat treatment.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>23305828</pmid><doi>10.1016/j.meatsci.2012.12.001</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Meat science, 2013-04, Vol.93 (4), p.787-795 |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Animals Beef bulls Cathepsin Cattle Collagen Collagen - chemistry Connective Tissue - chemistry connective tissues cows Denaturation Diet Female Food Handling - methods heat treatment Hot Temperature Humans Hyper-spectral imaging Male Meat - analysis meat tenderness Muscle Proteins - chemistry protein conformation Protein Denaturation semitendinosus muscle Solubility solubilization Sous-vide Stress, Mechanical Temperature |
| title | Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times |
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