Abstract
In the process of heating the mutton, the length of the soaking time will affect the meat tenderness, and the proper change of the soaking time can improve the meat tenderness. The sample was treated by water bath and microwave heating method, and the cooking loss rate, collagen solubility, shear force and the like were used as indicators for measuring tenderness. The effect of different soaking time on the tenderness of mutton was studied under water bath and microwave heating. The prolonged incubation time, the total soluble protein, collagen solubility and cooking loss of the meat treated by water bath were significantly increased (P < 0.01); while the myofibrillar protein and shear force values showed a downward trend. The difference in soaking time has an effect on the meat tenderness. Extending the soaking time, the color of the 20 µ strip gradually deepened, and the 32 µ and 75 µ strips showed different degrees of weakening. This indicates that the protein is degraded and the myofiber structure of the meat is destroyed. This provides a theoretical basis for the production and processing of enterprises and the table culture of the people.
Highlights
Meat and meat products, especially high-quality animal proteins in meat, are indispensable in daily diet of human beings (Mao et al, 2012; Li et al, 2013; Ding & Xiao, 2014)
Some studies have shown that the proper prolonging of soaking time under the temperature of 50-60 °C could improve the tenderness of duck meat to a certain extent, which was believed to be caused by the dissolution of collagen in the meat
Protein solubility of longissimus dorsi and semitendinosus showed an upward trend with the prolonging of soaking time, but the trend was not significant (P > 0.05) (Figure 3)
Summary
Especially high-quality animal proteins in meat, are indispensable in daily diet of human beings (Mao et al, 2012; Li et al, 2013; Ding & Xiao, 2014). There are only a few studies on the improvement of tenderness of mutton, as well as the effect of different soaking time on tenderness of mutton around the world. Walsh et al (2010) showed that when the center of the meat reached a certain temperature and kept for a while, the cooking loss rate increased significantly, and the muscle tenderness decreased; Combes et al showed that with the prolonging of the soaking time, the shear force of muscle increased (Me, 2016); while Vasanthi believed that different temperature and soaking time would reduce muscle shear force and improve the meat tenderness due to the gelation of collagen. Some studies have shown that the proper prolonging of soaking time under the temperature of 50-60 °C could improve the tenderness of duck meat to a certain extent, which was believed to be caused by the dissolution of collagen in the meat. There is only a small correlation between the solubility and tenderness of collagen, and most studies have not considered the importance of myofibril on meat tenderness
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