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

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

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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