title: Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath--effect of sample dimensions and prior freezing and ageing.
abstract: Cooking loss kinetics were measured on cubes and parallelepipeds of beef Semimembranosus muscle ranging from 1 cm × 1 cm × 1 cm to 7 cm × 7 cm × 28 cm in size. The samples were water bath-heated at three different temperatures, i.e. 50°C, 70°C and 90°C, and for five different times. Temperatures were simulated to help interpret the results. Pre-freezing the sample, difference in ageing time, and in muscle fiber orientation had little influence on cooking losses. At longer treatment times, the effects of sample size disappeared and cooking losses depended only on the temperature. A selection of the tests was repeated on four other beef muscles and on veal, horse and lamb Semimembranosus muscle. Kinetics followed similar curves in all cases but resulted in different final water contents. The shape of the kinetics curves suggests first-order kinetics.
authors.affiliation: INRA, UR370 QuaPA, F-63122 Saint-Genès-Champanelle, France.
authors.forename: Samuel
authors.initials: S
authors.lastname: Oillic
authors.forename: Eric
authors.initials: E
authors.lastname: Lemoine
authors.forename: Jean-Bernard
authors.initials: JB
authors.lastname: Gros
authors.forename: Alain
authors.initials: A
authors.lastname: Kondjoyan
mesh_terms: D000465:Algorithms; D000818:Animals; D002417:Cattle; D003198:Computer Simulation; D003296:Cooking / Q000379:methods*; D005519:Food Preservation; D006736:Horses; D006358:Hot Temperature / Q000009:adverse effects; D007700:Kinetics; D008461:Meat Products / Q000032:analysis*; D008954:Models, Biological; D018482:Muscle, Skeletal / Q000737:chemistry*; D034561:Sheep, Domestic; D014867:Water / Q000032:analysis*
chemical_list: D014867:Water