Effect of Meat Temperature on Proteins, Texture, and Cook Loss for.pdfVIP

下载本文档

7
0
约3.09万字
约 6页
2017-04-09 发布于江苏
举报
版权申诉

Effect of Meat Temperature on Proteins, Texture, and Cook Loss for.pdf

1、有哪些信誉好的足球投注网站（book118）网站文档一经付费（服务费），不意味着购买了该文档的版权，仅供个人/单位学习、研究之用，不得用于商业用途，未经授权，严禁复制、发行、汇编、翻译或者网络传播等，侵权必究。。
2、本站所有内容均由合作方或网友上传，本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺！文档内容仅供研究参考，付费前请自行鉴别。如您付费，意味着您自己接受本站规则且自行承担风险，本站不退款、不进行额外附加服务；查看《如何避免下载的几个坑》。如果您已付费下载过本站文档，您可以点击这里二次下载。
3、如文档侵犯商业秘密、侵犯著作权、侵犯人身权等，请点击“版权申诉”（推荐），也可以打举报电话：400-050-0827(电话支持时间：9:00-18:30)。
4、该文档为VIP文档，如果想要下载，成为VIP会员后，下载免费。
5、成为VIP后，下载本文档将扣除1次下载权益。下载后，不支持退款、换文档。如有疑问请联系我们。
6、成为VIP后，您将拥有八大权益，权益包括：VIP文档下载权益、阅读免打扰、文档格式转换、高级专利检索、专属身份标志、高级客服、多端互通、版权登记。
7、VIP文档为合作方或网友上传，每下载1次，网站将根据用户上传文档的质量评分、类型等，对文档贡献者给予高额补贴、流量扶持。如果你也想贡献VIP文档。上传文档

Effect of Meat Temperature on Proteins, Texture, and Cook Loss for

PROCESSING AND PRODUCTS Effect of Meat Temperature on Proteins, Texture, and Cook Loss for Ground Chicken Breast Patties1 R. Y. Murphy and B. P. Marks2 Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 71701 ABSTRACT Soluble proteins, myofibrillar proteins, col- lagen, texture, and cook loss were evaluated at different meat temperatures by heating ground and formed chicken breast meat in brass containers in a water bath to temperatures of 40, 50, 60, 70, or 80 C. The soluble proteins decreased by approximately 90% as meat tem- perature increased from 23 to 80 C. The myofibrillar pro- tein subunits of molecular weight greater than 43 kDa decreased with increasing temperature from 23 to 80 C (Key words: texture, protein, thermal processing, cook loss, poultry) 2000 Poultry Science 79:99–104 INTRODUCTION When manufacturing precooked meat products, process temperatures strongly influence texture, protein changes, cooking yield, and other important quality factors such as juiciness, color, and flavor (Bertola et al., 1994; Bouton et al., 1981; Dumoulin et al., 1998; Martens et al., 1982; Paul, 1963). The relationships between processing temperature and these quality factors are important in improving the design and operation of thermal processes for foods (Rao and Lund, 1986). For example, heating temperatures have been shown to affect the texture of beef muscle. Bramblett et al. (1959), Marshall et al. (1960), and Penfield and Meyer (1975) be- lieved that a lower cooking temperature yielded a more tender product with lower cooking losses. Davey and Gil- bert (1974) evaluated the relationship between texture and heating temperature using small beef samples and found that the texture varied in a temperature range of 40 to 75 C. Machlik and Draudt (1963) studied the effect of heating temperature on changes in force required to shear small cylinders of beef and found a decrease in toughness from 58 to 60 C and an increase