Effect of temperature on collagen extractability and Kramer shear force of restructured beef
1988
Strange, E.D. | Whiting, R.C.
Collage extractability and Kramer shear force were measured for raw and heated restructured beef products made with trimmed (epimysium removed) and untrimmed clods (triceps brachii, infraspinatus, and supraspinatus). Collagen extractability was significantly (p less than 0.001) higher for untrimmed samples heated at 50 degrees C than for trimmed samples. Kramer shear forces were significantly higher (p less than 0.01) for untrimmed than trimmed when raw or heated at 35 degrees C, 45 degrees C, 50 degrees C, and 55 degrees C. Collagen extractabilities showed no distinct changes with temperature for trimmed samples. Collagen extractability of untrimmed samples increased then decreased as heating temperature increased. Kramer shear forces decreased between 55 degrees C and 60 degrees C for both trimmed and untrimmed samples.
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