Abstract
The response of prerigor bovine muscle to different heating conditions was determined. Samples were fast‐heated at six postmortem times or at five heating rates at four early postmortem times. All samples were heated to 70°C internally. Prerigor muscle cooked at progressively shorter postmortem times and faster heating rates had correspondingly lower shear values. In prerigor fast‐heated samples, phase contrast microscopy revealed transverse bright stripes along the myofiber while scanning electron microscopy showed transverse surface wrinkles, bulges, interior contraction bands, and stretched areas. Postmortem time and heating should be controlled to improve beef tenderness.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 565-570 |
| Number of pages | 6 |
| Journal | Journal of Food Science |
| Volume | 60 |
| Issue number | 3 |
| DOIs | |
| State | Published - Jan 1 1995 |
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All Science Journal Classification (ASJC) codes
- Food Science
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Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle. / WU, J. Y.; Mills, Edward William; HENNING, W. R.
In: Journal of Food Science, Vol. 60, No. 3, 01.01.1995, p. 565-570.Research output: Contribution to journal › Article
TY - JOUR
T1 - Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle
AU - WU, J. Y.
AU - Mills, Edward William
AU - HENNING, W. R.
PY - 1995/1/1
Y1 - 1995/1/1
N2 - The response of prerigor bovine muscle to different heating conditions was determined. Samples were fast‐heated at six postmortem times or at five heating rates at four early postmortem times. All samples were heated to 70°C internally. Prerigor muscle cooked at progressively shorter postmortem times and faster heating rates had correspondingly lower shear values. In prerigor fast‐heated samples, phase contrast microscopy revealed transverse bright stripes along the myofiber while scanning electron microscopy showed transverse surface wrinkles, bulges, interior contraction bands, and stretched areas. Postmortem time and heating should be controlled to improve beef tenderness.
AB - The response of prerigor bovine muscle to different heating conditions was determined. Samples were fast‐heated at six postmortem times or at five heating rates at four early postmortem times. All samples were heated to 70°C internally. Prerigor muscle cooked at progressively shorter postmortem times and faster heating rates had correspondingly lower shear values. In prerigor fast‐heated samples, phase contrast microscopy revealed transverse bright stripes along the myofiber while scanning electron microscopy showed transverse surface wrinkles, bulges, interior contraction bands, and stretched areas. Postmortem time and heating should be controlled to improve beef tenderness.
UR - http://www.scopus.com/inward/record.url?scp=0000313940&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0000313940&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1995.tb09828.x
DO - 10.1111/j.1365-2621.1995.tb09828.x
M3 - Article
VL - 60
SP - 565
EP - 570
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 3
ER -