Texture of meat
1999
Zlender, B. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
Texture properties tenderness and juiciness are beside colour, smell and flavour most important sensory traits of meat. Meat tenderness significantly affects their culinary usefulness and choice the method of processing meat products. Meat tenderness is described as mechanical strength of muscle and connective tissue which is affected by number of pre-mortal and post-mortal factors. In this article are described pre-mortal factors affecting on tenderness of meat and poultry: animal species and breed, fatness, sex, connective tissue and stress of animal causing PSE or DFD meat with their specific texture. Post-mortal factors affecting meat texture are: a) development of rigor mortis in relation to muscle temperature and pH (cold- shortening, hot-shortening, thaw-shortening) and electrical stimulation; b) degree of muscle shortening in relation to carcass suspension, hot- vs. cold boning , pre-rigor cooking; c) post-rigor storage (proteolysis or. ageing of meat and accelerated methods of tenderising and d) methods of meat cooking.
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This bibliographic record has been provided by Slovenian National AGRIS Centre, Biotechnical Faculty, University of Ljubljana
