Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.
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.
Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Line
L
Christensen
Per
P
Ertbjerg
Margit Dall
MD
Aaslyng
Mette
M
Christensen
D000818:Animals; D002403:Cathepsins / Q000378:metabolism*; D003094:Collagen / Q000032:analysis*; D003116:Color; D003296:Cooking / Q000379:methods*; D005524:Food Technology; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D012995:Solubility; D013314:Stress, Mechanical; D013552:Swine
D003094:Collagen; D002403:Cathepsins