Abstract
Muscle tissue contains approximately 75% of water and 20% of protein consisting of sarcoplasmic, myofibrillar, and connective-tissue proteins. During heating, the thermal denaturation of the meat proteins occurs. According to differential scanning calorimetry measurements, a-actinin denatures at 50°C; myosin and actomyosin between 54 and 58°C; sarcoplasmic proteins between 65 and 67°C; actin between 80 and 83°C; tropomyosin and troponin at above 80°C; and titin at 75.6°C (in beef) or 78.4°C (in pork). Generally, during heating the globular (sarcoplasmic) proteins expand and fibrous (myofibrillar) proteins contract. The intramuscular collagen fibers shrink in the range of temperature 53–65°C and gelatinize on further heating (70–80°C). The structural changes in the meat proteins on heating lead to alterations in the eating quality of meat.
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