Abstract
The effect of low temperature long time (LTLT) heat treatment at 48 °C, 53 °C, 58 °C, and 63 °C for T(c) (time to reach a core temperature equal to the water bath), T(c)+5h holding time, and T(c)+17h holding time was studied in Longissimus dorsi and Semitendinosus muscles from slaughter pigs and sows. Meat toughness (Warner-Bratzler Shear Force), cooking loss and color (Minolta L*a*b*-values) was measured and in the cooking loss the amount of heat-soluble collagen and activity of cathepsin B+L was determined. Decreasing shear force and increasing cooking loss during LTLT treatment was observed between 53 °C and 58 °C. Furthermore, increasing temperature from 53 °C to 58 °C and increasing time from T(c) to T(c)+17h increased the solubility of collagen. Residual activity of cathepsin B+L in LTLT treated pork was mainly affected by temperature, showing the highest activity at 58 °C and 63 °C.
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 88 |
| Issue number | 2 |
| Pages (from-to) | 280-5 |
| Number of pages | 6 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - Jun 2011 |
| Externally published | Yes |
Keywords
- Animals
- Cathepsins/metabolism
- Collagen/analysis
- Color
- Cooking/methods
- Food Technology
- Hot Temperature
- Meat/analysis
- Muscle, Skeletal
- Solubility
- Stress, Mechanical
- Swine
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