Abstract
A two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique was developed to contrast the water status evolution during different cooking procedures (steam and boiling cooking). Meat quality, water distribution, microstructure and protein properties were determined. The results showed that steamed meats had lower cooking loss and shear force, but higher redness, proton relaxation intensity (T1 and T2) and proton density than boiled meats. The differences in water distribution between the two cooking procedures appeared at approximately 40 °C, with acceleration at 60 °C, and the most remarkable difference was shown at 80 °C. Boiling resulted in more damage to muscle structure and greater protein denaturation than steam cooking. Meanwhile, α-helixes and β-turns increased, but β-sheets and random coils decreased in steamed meats compared with boiled meats. Changes in microstructural and protein properties were closely associated with water status evolution in cooked meat during cooking.
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