Abstract
ABSTRACTSemitendinosus muscle marinated in 0.5% acid showed a significant decrease in the shear force. To explore the possible reasons responsible for tenderness of acid-treated beef, the changes in intramuscular connective tissue (IMCT) were taken into consideration. The thicknesses of primary perimysium (PP) and secondary perimysium (SP) decreased to 19.86 and 34.99 μm, respectively. Denaturations of IMCT were exhibited by decreased onset (To) and peak (Tp) temperature, and by the increase in collagen heat solubility. A significant increase in intensity ratios between 3 and 24 h group (p < 0.05) meant that the dissociation of decorin (DCN) enhanced gradually along with marinating time. Meanwhile, limited transitions between 310-helix, anti aggregated strands, and turn were observed, especially a significant decrease (p < 0.05) in turn. The dissociation of DCN and the changes in second structures could partially contribute to the initial denaturation of collagen and reduce TO and TP, resulting in the decrease in shear force.
Highlights
Meat tenderness was one of the most important quality attributes, which was related to meat texture (Chang, Wang, Zhou, Xu, & Li, 2010)
The present study aimed to explore the dissociation of DCN and the changes of secondary structure of collagen
After 6 h marination, there was a significant decrease in shear force compared with control group (p < 0.05)
Summary
Meat tenderness was one of the most important quality attributes, which was related to meat texture (Chang, Wang, Zhou, Xu, & Li, 2010). Thermal characteristics of IMCT, especially heat solubility and thermal transition temperature, were commonly considered to contribute to meat quality and texture properties. In the present study, we intend to explain the decrease in shear force considering the changes of the IMCT. The present study aimed to explore the dissociation of DCN and the changes of secondary structure of collagen. These findings would help to explain the possible mechanism of the IMCT weakening that occurs in meat marinated with malic acid
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