title: Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating.
abstract: This study was conducted to investigate the effects of various heating methods, including roasting, braising and microwave heating, on mechanical properties and microstructure of longissimus dorsi (LD) muscle of the camel. Shear value and compression force increased during microwave heating more than roasting and braising. Results obtained from scanning electron microscopy (SEM) showed more damage from roasting than in either braising or microwave heating. Granulation and fragmentation were clear in muscle fibers after roasting. The perimysium membrane of connective tissue was damaged during braising, while roasting left the perimysium membrane largely intact. The mechanical properties and microstructure of muscle can be affected by changes in water content during cooking.
authors.affiliation: Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Agriculture and Natural Resources, University of Tehran, Tehran, Iran.
authors.forename: M S
authors.initials: MS
authors.lastname: Yarmand
authors.forename: P
authors.initials: P
authors.lastname: Nikmaram
authors.forename: Z Emam
authors.initials: ZE
authors.lastname: Djomeh
authors.forename: A
authors.initials: A
authors.lastname: Homayouni
mesh_terms: D000818:Animals; D002152:Calorimetry, Differential Scanning; D002162:Camelus; D003238:Connective Tissue; D003296:Cooking / Q000379:methods*; D006361:Heating; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D008855:Microscopy, Electron, Scanning; D008872:Microwaves; D064170:Paraspinal Muscles