Effect Of Cooking Temperature Research Articles

The effect of cooking temperature on the functional properties of beef proteins: The role of ionic strength, pH, and pyrophosphate

This study examined the effect of ionic strength (0·12 to 0·52), pH (5·50 and 6·00), pyrophosphate (PP) concentration (0 and 0·31%) and cooking temperature (52 to 87°C) on the cook yield (CY) and tensile strength (TS) of beef homogenates. Increasing the ionic strength, pH and pyrophosphate concentration increased the temperature at which cooking loss first occurred and decreased the temperature required for maximum TS. For most treatments, ionic strengths between 0·32 and 0·42 prevented cooking loss at all temperatures; the lower ionic strengths were required at the higher pH and PP concentration. Maximum TS occurred at 66°C for treatments that had no cooking loss between 60° and 75°C. For treatments that had cooking loss in this temperature range, TS increased linearly with increasing temperature; however, the TS values of these treatments were much lower than those in the former category. CY and TS were optimized by heating to 66°C. PP had a positive effect on both functional properties at ionic strengths >0·25 but a negative effect at ionic strengths <0·25.

Effect of Cooking Temperature and Animal Age on the Shear Properties of Beef and Buffalo Meat

ABSTRACTSemimembranosus muscle samples from young (24 – 29 months) and old (48 – 54 months) buffalo and Brahman‐Shorthorn steers of similar carcass weights, within age groups, were heated for 1 hr at 11 temperatures from 40 – 95°C. Warner‐Bratzler initial yield force values indicated that myofibrillar strength was not affected by animal age or species. For stretched muscles, (where effects due to differences in myofibrillar contraction state would be minimal), peak force and peak force minus initial yield force values were greater (a) for older animals only when cooking temperatures were &gt;60°C and (b) for buffalo than for beef over the 40 – 95°C range. These results suggested that there were species differences in the mechanical properties of undenatured as well as partially denatured connective tissue.

Effect of Cooking Temperature and Time on the Shear Properties of Meat

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.

Effect of Cooking Temperatures on Broiler Acceptability

Effect of Cooking Temperatures on Broiler Acceptability

Factors Influencing Acid Production by Cheese Cultures. I. Effect of Cooking Temperatures on Acid Production in the Manufacture of Cheddar Cheese

Summary The rates of acid production of 7 cheese cultures held at temperatures of 86°, 98°, 101° and 104° F. were determined. Three cultures produced acid more rapidly at 86° F., while 4 cultures produced acid more rapidly at 98° F. All of the cultures produced acid slowly at temperatures of 101° and 104° F. The rates of acid production of 7 cheese cultures held continuously for 7 hours at 86° F., were compared with those of the same cultures held 2 hours at 86° F., then 2 hours at 104° F., and then 3 hours at 86° F. Six of the 7 cultures produced less acid as a result of the higher temperature and 1 culture produced slightly more acid. In actual cheese-making operations, a cooking temperature of 102° F. slightly retarded acid development with 5 of the 7 cultures when compared with a cooking temperature of 100° F. A cooking temperature of 104° F appreciably retarded acid production as compared with a cooking temperature of 100° F. Ripening the milk for a longer period before setting appears to be more time-saving in the manufacture of cheddar cheese when cooking temperatures of 104° F. are employed than does following the regular procedure and waiting for acid development just prior to milling. A slightly high cooking temperature (104° F.) may be an explanation for somewhat retarded acid development in the manufacture of cheddar cheese but it does not explain cases of greatly decreased acid production or the actual stopping of acid production by cheese cultures.