Postmortem Delay Time and Heating Rate Affect Tenderness and Ultrastructure of Prerigor Cooked Bovine Muscle

J. Y. WU, Edward William Mills, W. R. HENNING

Research output: Contribution to journalArticle

6 Citations (Scopus)

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 languageEnglish (US)
Pages (from-to)565-570
Number of pages6
JournalJournal of Food Science
Volume60
Issue number3
DOIs
StatePublished - Jan 1 1995

Fingerprint

Heating
ultrastructure
heat
Muscles
muscles
cattle
Phase-Contrast Microscopy
sampling
Electron Scanning Microscopy
shears
microscopy
beef
scanning electron microscopy

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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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 journalArticle

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