Abstract
ABSTRACTThe effect of cooking temperature in the range 40–95°C on Warner‐Bratzler shear force‐deformation curves, obtained for stretched and cold‐shortened meat samples from young and old bovine animals, has been investigated. The results were interpreted as indicating that the relative contributions of the connective tissue and myofibrillar structures to the peak shear force values were markedly altered as cooking temperature was increased. The changes of the myofibrillar structure were reflected by the changes in initial yield force values. In general, the initial yield force increased about three‐ to fourfold between 40°C and 60°C for both stretched and cold‐shortened meat but between 60°C and 80°C the increase was about twice for the former and about fivefold for the latter. The connective tissue contribution decreased as cooking temperature was raised above 50°C for meat for young animals and above 60°C for very old animals–the contribution at temperatures above 70°C being very small for the former but still relatively large for the latter.
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