Relationship of hydroxyproline solubilized to tenderness of bovine muscle
1978
WILLIAMS, JULIA RISTER | HARRISON, DOROTHY L.
Hydroxyproline assay and sensory evaluation were used to study tenderizing effects of two oven temperatures (94°, 149° C) and two end‐point temperatures (70°, 80°C) on top round steaks cooked in oven film bags. Hydroxyproline solubilized during cooking ranged from 1.47‐1.80%, and did not differ significantly between oven temperatures or between end‐point temperatures. Sensory tenderness scores were higher (P 0.01) for steaks cooked to 70° than for steaks cooked to 80° C. With cooking at 94‐80°C hydroxyproline solubilized was related to tenderness score (r = 0.77*) and shear value (r = 0.61). Time the internal temperature of steaks remained between 55° and 60°C was related to hydroxyproline solubilized (r = 0.70), tenderness score (0.86**), and softness score (0.73*).
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