Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork

Meat Sci. 2011 Jun;88(2):280-5. doi: 10.1016/j.meatsci.2010.12.035. Epub 2011 Jan 9.

Abstract

The effect of low temperature long time (LTLT) heat treatment at 48 °C, 53 °C, 58 °C, and 63 °C for T(c) (time to reach a core temperature equal to the water bath), T(c)+5h holding time, and T(c)+17h holding time was studied in Longissimus dorsi and Semitendinosus muscles from slaughter pigs and sows. Meat toughness (Warner-Bratzler Shear Force), cooking loss and color (Minolta L*a*b*-values) was measured and in the cooking loss the amount of heat-soluble collagen and activity of cathepsin B+L was determined. Decreasing shear force and increasing cooking loss during LTLT treatment was observed between 53 °C and 58 °C. Furthermore, increasing temperature from 53 °C to 58 °C and increasing time from T(c) to T(c)+17h increased the solubility of collagen. Residual activity of cathepsin B+L in LTLT treated pork was mainly affected by temperature, showing the highest activity at 58 °C and 63 °C.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Cathepsins / metabolism*
  • Collagen / analysis*
  • Color*
  • Cooking / methods*
  • Food Technology
  • Hot Temperature*
  • Meat / analysis*
  • Muscle, Skeletal
  • Solubility
  • Stress, Mechanical
  • Swine

Substances

  • Collagen
  • Cathepsins