title: Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles.
abstract: Changes in texture parameters (hardness, cohesiveness, chewiness), rheological properties (elastic and viscous moduli), and structural elements (fibre cross-sectional area and thickness of peri- and endomysium) of three pork ham muscles: Biceps femoris (BF), Semimembranosus (SM), and Quadriceps femoris (QM), subjected to effective massaging for 2, 4, 6, 8, 10, 12 h were followed. BF, with its higher fibre cross-sectional area thicker peri- and endomysium, compared with QF and SM, was harder, more elastic, and more viscous than the other two muscles. Massaging resulted in an increase in the mean fibre cross-sectional area, changes in thickness of the peri- and endomysium, and a reduction in hardness and chewiness as well as in elastic and viscous moduli of the muscles studied. The lower were the initial values of textural and structural parameters and rheological properties of a muscle, the shorter massage time was necessary. To arrive at comparable values of textural parameters, rheological properties, and a similar sensory acceptance, BF, SM, and QF had to be effectively massaged for 12, 6, and 4 h, respectively.
authors: Department of Meat Science, Faculty of Food Science and Fisheries, University of Agriculture, Kazimierza Królewicza St 4, 71-550 Szczecin, Poland.
authors: K
authors: K
authors: Lachowicz
authors: M
authors: M
authors: Sobczak
authors: L
authors: L
authors: Gajowiecki
authors: A
authors: A
authors: Z̊ych