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Liu F.,Colleges of Food Science and Nutritional Engineering | Meng L.,Colleges of Food Science and Nutritional Engineering | Gao X.,Colleges of Food Science and Nutritional Engineering | Li X.,Colleges of Food Science and Nutritional Engineering | And 2 more authors.
Journal of Food Processing and Preservation | Year: 2013

The effect of end point cooking temperature on quality of goat semimembranosus muscle was evaluated. The semimembranosus muscles were removed from 15 goat legs, cut into strips (4.0cm×4.0cm×5.0cm) and vacuum packaged. Vacuum-packed strips were heated to one of nine end point temperatures: raw, 50, 55, 60, 65, 70, 75, 80, 85 and 90C. Cooking losses (CLs), shear force (SF), color, protein solubility and microstructure of strips were determined. Increasing end point temperature to more than 60C led to a significant increase in CL. SF showed a four-phase change as a result of increasing end point temperature from raw to 90C. The redness a* decreased significantly (P<0.05) during the range of 50-80C. The collagen solubility significantly increased with increasing temperature up to 55C. The sarcoplasmic protein solubility decreased significantly (P<0.01), while the myofibrillar protein solubility only increased a little with increasing temperature between 55 and 90C. © 2012 Wiley Periodicals, Inc. Source

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