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Effect of post-mortem conditioning of ewe carcasses on instrumental texture profile of cooked thigh muscles.
Mahendrakar, N. S. and Dani, N. P. and Ramesh, B. S. and Amla, B. L. (1990) Effect of post-mortem conditioning of ewe carcasses on instrumental texture profile of cooked thigh muscles. Meat Science, 28 (3). 195-202, 20 ref..
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Abstract
Semimembranosus (SM) and semitendinosus (ST) muscles were removed from 18 four to five yr old Bannur breed ewes which were slaughtered and carcasses (6 each) suspended by the Achilles tendon at 26 2C for 1 h before cutting; the Achilles tendon at 2-3C for 24 h; or the pelvis at 26 2C for 7 h, followed by chilling at 2-3C for 17 h. The muscles were cooked by boiling in a water bath for 30 min or by heating in a pressure cooker for 20 min, and the tenderness measured with a Warner-Bratzler tenderometer. Hardness, cohesiveness, elasticity and chewiness were also measured with a General Foods Texturometer. With conventional hanging at 2-3C the SM muscle was the toughest and the ST muscle the most tender. By holding carcasses at 26 2C for 1 h before cooking, there was an increased tenderness. The most tender meat was found from carcasses which were suspended by the pelvis at 26 2C before chilling. The increase or decrease in shear values were, resp. associated with contraction or stretching of muscles effected by carcass conditioning treatments. In contrast, thermal shrinkage due to cooking had opposite effects, so that greater thermal shrinkage resulted in lower shear values. The shear values from the Warner-Bratzler tenderometer did not correlate well with the parameters measured by the General Foods Texturometer.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | COOKING-; MEAT-; MOISTURE-CONTENT; MUTTON-; PROCESSING-THERMAL; SENSORY-PROPERTIES; TEXTURE-; THERMAL-PROCESSES |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 15 Jun 2011 06:25 |
| Last Modified: | 28 Dec 2011 09:53 |
| URI: | http://ir.cftri.res.in/id/eprint/6393 |
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