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
Hauptverfasser:	Christensen, Line, Ertbjerg, Per, Løje, Hanne, Risbo, Jens, van den Berg, Frans W.J., Christensen, Mette
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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