Effect of thermal processing in steam environment on texture, juiciness, and collagen solubility in beef top blade muscle
2010
Dabrowska, E. | Modzelewska-Kapitula, M. | Kwiatkowska, A. | Jankowska, B. | Cierach, M,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Technologii i Chemii Miesa
A beef blade muscle (m. infraspinatus) was evaluated in order to determine the possibility of this culinary application; the muscle evaluated was from cattle, which was a cross-breed of the Polish dairy cattle and Limousin breed. The basic chemical composition (water content, protein, fat, collagen, mineral compounds assayed as ash) of the whole raw muscle meat were determined as were its colour parameters (L*a*b*). The parts of the muscle: head, middle part, and tail were cooked in a convection steam oven so as to obtain a temperature 75, 85, 95 degree C, respectively, inside the element. It was proved that the muscle, weighing 2668 g on average, was characterized by the colour parameters typical for culinary beef from beef cattle. It contained 76,02 percent of water, 20,13 percent of proteins including 1,94 percent of collagen, 2,79 percent of fat, and 0,98 percent of mineral compounds. Cooking the muscle in the convection steam oven to the temperature ranging from 85 to 95 degree C inside the cooked part significantly decreased the toughness, advantageously impacted the degree of collagen protein solubility, and beneficially influenced sensory parameters
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