A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

The colour, water-holding capacity (WHC) and tenderness of meat are primary determinants of visual and sensory appeal. Although there are many factors which influence these quality traits, the end-results of their influence is often through key changes to the structure of muscle proteins and their s...

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Veröffentlicht in:Meat science 2014-11, Vol.98 (3), p.520-532
Hauptverfasser: Hughes, J.M., Oiseth, S.K., Purslow, P.P., Warner, R.D.
Format: Artikel
Sprache:eng
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Zusammenfassung:The colour, water-holding capacity (WHC) and tenderness of meat are primary determinants of visual and sensory appeal. Although there are many factors which influence these quality traits, the end-results of their influence is often through key changes to the structure of muscle proteins and their spatial arrangement. Water acts as a plasticiser of muscle proteins and water is lost from the myofibrillar lattice structure as a result of protein denaturation and consequent reductions in the muscle fibre volume with increasing cooking temperature. Changes in the myofilament lattice arrangement also impact the light scattering properties and the perceived paleness of the meat. Causes of variation in the quality traits of raw meat do not generally correspond to variations in cooked meat and the differences observed between the raw muscle and cooked or further processed meat are discussed. The review will also identify the gaps in our knowledge and where further investigation would beneficial. •Quality traits of raw meat do not necessarily relate to variations in cooked meat.•Water loss during cooking of meat impacts juiciness and sensory tenderness.•Water is held in the myofilament lattice and is a ‘plasticiser’ of muscle proteins.•Changes in myofibrillar volume with cooking relates to muscle protein denaturation.•Mofilament lattice spacing impacts light scattering and paleness of meat.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2014.05.022